1 1/2 cup flour
1 1/2 cup quick oats
1/3 cup sugar
1/3 cup brown sugar, packed
1/4 tsp baking soda
1/4 tsp salt
12 Tbsp cold unsalted butter, cut into small pieces
1 cup raspberry preserves
Preheat oven to 350 degrees. Grease a 8x8 inch square baking pan and set aside.
In a bowl, combine the flour, oats, sugars, baking soda and salt. Mix well to combine. Cut the butter into the mixture with a pastry knife. Pour two-thirds of the crust into the bottom of the baking pan and press down to form a crust. Bake for 20 minutes or until crust begins to lightly brown.
Spread the raspberry preserves over the baked crust with a rubber spatula. Sprinkle the remaining crust over the top. Bake for an additional 25 to 30 minutes until the preserves start to bubble and the crust is lightly brown. Allow the pan to cool to room temperature and cut into bars.
Source: My Gathering Table