1½ cups plus 2 tablespoons (5¼ ounces) old-fashioned rolled oats¼ cup plus 2 tablespoons (3¼ ounces) light brown sugarHeaping ½ cup (2 ounces) unsweetened coconut flakes½ teaspoon kosher salt¾ cup (4 ounces) nuts or sunflower seeds¾ cup powdered milk½ cup (2 ounces) raisins½ cup (2 ounces) dried cranberries3 tablespoons butter¼ cup (3 ½ ounces) honey½ cup plus 1 tablespoon (4¾ ounces) peanut or soy butter1 1/8, teaspoons vanilla extract2 tablespoons plus 1 teaspoon (2¼ ounces) raspberry jamHeat the oven to 400 degrees. Grease a 13-by-9-inch baking pan.In a large bowl, mix together the oats, brown sugar, coconut, salt, nuts, powdered milk, raisins and cranberries.In a medium saucepan, melt the butter over medium-high heat. Stir in the honey, peanut butter, vanilla extract and jam until melted and fully incorporated. Remove from heat.Pour the melted ingredients over the dry ingredients and stir until fully mixed (grease your hands and mix by hand if desired).Press the mixture into the pan, compressing as much as possible. Bake until golden and aromatic, 10 to 15 minutes. Remove from heat and let cool.