2 c. quick cooking oats
1 3/4 c. all purpose flour
1 c. butter (2 sticks)
3/4 c. brown sugar, packed
1 1/2 tsp. cinnamon
1/2 tsp. baking soda
1 c. apricot preserves

Preheat oven to 400 degrees. Butter 9 x 13 inch pan. Mix first 6 ingredients in large bowl until crumbly. Set 2 cups oat mixture aside. Press remainder into bottom of prepared pan. Spread preserves over. Crumble reserved oat mixture over preserves. Bake until golden brown, about 20 minutes. Cut into squares and serve. Also good to substitute raspberry preserved instead of apricot.