Layered Raspberry Bars
1 cup flour
1 cup quick cooking oatmeal
2/3 cup brown sugar
1/2 tsp. ground cinnamon
1/4 tsp. baking soda
1/4 cup walnuts
1/2 cup buttermilk
1 egg white
10 oz. jar all fruit, red raspberry spread
Preheat oven to 350°. Lightly spray 9x9 baking pan with nonstick spray. In a medium bowl, stir together flour, oats, brown sugar, cinnamon and baking soda. Stir in walnuts.
In a small bowl, beat together buttermilk and egg white. Add to dry mixture using a pastry blender or fork. Mixture will be sticky.
Set aside 3/4 cup of mixture for the topping. Press remaining oat mixture in the bottom of prepared pan. Top with raspberry spread. Drop small spoonfuls of reserved oat mixture on top. Entire surface will not be covered.
Bake 25-30 minutes until the top is golden brown. Cool on wire rack.
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