Yield: 16 Servings
|10 ounces||Frozen raspberries in light syrup, thawed|
|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|
|\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.