1 c flour
1/4 t baking soda
1/4 t salt
1 c rolled oats (old fashioned)
1/2 c packed light brown sugar
1/2 c unsalted butter, softened
3/4 c raspberry jam
Line a 8 x 8 inch baking pan with foil and grease the foil; set aside.
In a bowl whisk together flour, baking soda and salt. Stir in oats and brown sugar, add butter and work butter into mixture until evenly moistened. Press 2 c of oat mixture into baking pan. Spread jam over oat layer within 1/4 inch of all edges. Sprinkle remaining oat mixture over jam and slightly press into the jam.
Bake in preheated 350 degree oven 34 – 38 minutes until golden brown. Store in airtight container.
