Very quick and easy dessert. Use a small baking dish to make these (a 9 x 13 will be too big) The one I use is a metal 7 x 11 and they turn out just the right thickness. Heating the jam up briefly in the microwave will help in spreading it over the oat crust. Change up the flavor of the jam depending on what you like best, (strawberry jam is delicious!).
1 C. all-purpose flour
¼ tsp. baking soda
¼ tsp. salt
1 C. old fashioned oats
½ C. packed light-brown sugar
½ C. unsalted butter, softened
1 C. seedless raspberry jam
Preheat oven to 350 degrees.
Whisk together flour, baking soda and salt. Add oats and brown sugar and stir to incorporate. Cut in butter until evenly moistened and clumps are no bigger than a pea.
Pour 2/3 cups of the oat mixture into a small baking dish and press onto the bottom to form the crust.
Spread the raspberry jam over oat layer. Sprinkle the remaining oat mixture over the jam. Press the crumb mixture lightly into jam layer.
Bake in preheated oven until golden brown, about 35 - 40 minutes.
Remove the pan from oven and cool completely on a rack before cutting into squares.