These are good as well, specially on the go. why buy when you can make it:) Vegetarian Times Magazine.
1 1/4 cups of all-purpose flower
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/4 tsp. salt
1 cup light brown sugar
1/2 cup (1 stick) unsalted butter, soften
1 large egg
1 tsp. vanilla extract
1/2 tsp. almond extract
2 cups old-fashion rolled oats, divided
1 cup raspberry jam
1 Preheat oven to 350 Coat 9" square baking dish with cooking spray.
2. Sift together flowr, cinnamon, baking soda, and salt in a large bowl.
3. Cream sugar and butter until lightly fluffy. Beat in egg and vanilla and almond extracts until smooth. Add flour mixture to butter mixture, mix until combined. Stir 1 3/4 cups oats. Spread 2/3 of batter on bottom of prepared baking dish. Spread raspberry jam over the batter with back of spoon.
4. Add remaining 1/4 cups oats to remaining batter. Crumble over top of raspberry jam. Bake 30 minutes, or until golden, cool and cut into bars.