Yield: 16 Servings
| Measure | Ingredient |
|---|---|
| 10 ounces | Frozen raspberries in light syrup, thawed |
| 2 tablespoons | Sugar |
| 2 tablespoons | Cornstarch |
| ¼ teaspoon | Almond extract |
| ⅓ cup | Margarine, softened |
| ⅔ cup | Brown sugar, firmly packed |
| 1 teaspoon | Vanilla extract |
| 1 cup | Quick-cooking oats, uncooked |
| ¾ cup | All-purpose flour |
| ¼ cup | Whole wheat flour |
| ½ teaspoon | Baking soda |
| ⅛ teaspoon | Salt |
| \N \N | Vegetable cooking spray |
Combine raspberries, sugar, and cornstarch in a saucepan; stir until smooth. Bring to a boil, stirring constantly, and cook 1 minute or until thickened. Remove from heat, and stir in almond extract. Set aside.
Beat margarine at medium speed until fluffy; add brown sugar, beating well. Add vanilla; beat well.
Combine oats and next 4 ingredients in a small bowl; stir well. Add to creamed mixture, stirring until mixture resembles coarse meal.
Press 2 cups oat mixture evenly into bottom of a 9-inch square baking pan coated with cooking spray; set remaining oat mixture aside. Bake at 375-degrees for 6-8 minutes or until crust looks puffed.
Spread raspberry mixture evenly over prepared crust; top raspberry mixture with remaining oat mixture, gently pressing remaining oat mixture into raspberry mixture. Bake at 375-degrees for 15 - 17 minutes or until golden. Cool completely in pan on a wire rack. Cut into squares.