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Layered Raspberry Bars

1 Cup / 250 mL Whole Wheat Flour
1 Cup / 250 mL Quick-Cooking Rolled Oats
2/3 Cup / 160 mL Brown Sugar
1 teas. / 5 mL Watkins Cinnamon
1/4 teas. / 1.2 mL Baking Soda
1/4 Cup / 60 mL Chopped Walnuts
1/2 Cup / 125 mL Buttermilk
1 Egg White
1 Jar (10 oz. / 283 g) All-Fruit Red Raspberry Spread
Watkins Cooking Spray

Lightly spray an 8-inch / 20-cm square baking dish with Watkins Cooking Spray. Preheat oven to 350ºF / 180ºC. Stir together the flour, oats, brown sugar, cinnamon and baking soda in medium bowl; stir in walnuts. In small bowl, beat together the buttermilk and egg white. Add to oat mixture. Mix with a fork until combined (mixture will be sticky). Set aside 3/4 cup / 180 mL of the oat mixture for the topping. Press remaining oat mixture into bottom of pan. Spread raspberry spread on top. Drop small spoonfuls of the reserved oat mixture on top (the surface will not be entirely covered). Bake for 25 to 30 minutes or until top is golden brown. Cool completely and cut into bars. Makes 20 bars, 1 per serving.

Nutritional Information Per Serving:
Calories 110, Protein 2g, Carbohydrates 25g, Sodium 25mg, Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Dietary Fiber 1g

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