1/2 c. softened butter
1/2 c. light-brown sugar
1 c. flour
1/4 tsp. baking soda
1/8 tsp. salt
1 c. rolled oats
3/4 c. seedless raspberry jam (fruit - only)

Butter and 8 inch square pan, line with foil and butter the foil. Mix all ingredients together except jam. Press 2 cups of the mixture into the bottom of the prepared pan. Spread the jam to within 1/4 inch of the edge. Sprinkle the remaining crumb mixture over the top and lightly press it into the jam. Bake 35 to 40 minutes and allow to cool on a wire rack before cutting. Calories - 103; protein 1 g; Fat 4 g; Sodium 60 mg; Carbohydrates 16 g.