Betty’s Raspberry Oatmeal Bars

Hands on 15 minutes
Total 1 hour 50 minutes
Serves 9

This is good for celiac’s when you use gluten free flour ( Bob’s Red Mill is the preferred brand). She uses her canned raspberry jelly when she makes this. The grandkids love it. Warm the jam slightly and stir it to make it easier to spread without messing up the bottom oatmeal layer (step 2).
1 cup rolled old-fashioned oats
1 cup gluten free flour
1/2 cup packed light brown sugar
1/4 tsp baking soda
1/8 tsp salt
1/2 cup unsalted butter, softened
3/4 cup seedless raspberry jam (slightly warmed)
1. Preheat oven to 350F. Line an 8 inch square pan with foil, leaving a 2 inch overhang; lightly coat foil with cooking spray.
2. Mix together oats, flour, brown sugar, baking soda, and salt in a bowl. Rub or cut butter into oat mixture using your fingers or a pastry blender until a crumbly mixture forms. Press 2 cups of the mixture into the bottom of prepared pan. Spread jam over pressed oat mixture to within 1/4 inch of the edges. Sprinkle remaining crumb mixture over the top; lightly press into jam.
3. Bake until lightly browned and slightly firm to the touch, 35-40 minutes. Cool in pan on a wire rack 1 hour. Using the foil overhang as handles, lift cookie bar from pan. Transfer to a cutting board, discard foil, and cut into squares.