Raspberry-Oatmeal Squares

Ingredients:
10 oz Frozen raspberries in light syrup, thawed
2 T Sugar
2 T Cornstarch
1/4 ts Almond extract
1/3 c Margarine, softened
2/3 c Brown sugar, firmly packed
1 ts Vanilla extract
1 c Quick-cooking oats, uncooked
3/4 c All-purpose flour
1/4 c Whole wheat flour
1/2 ts Baking soda
1/8 ts Salt
Vegetable cooking spray

Directions:
Combine raspberries, sugar, and cornstarch in a saucepan; stir until Smooth. Bring to a boil, stirring constantly, and cook 1 minute or until thickened. Remove from heat, and stir in almond extract. Set aside. Beat margarine at medium speed until fluffy; add brown sugar, beating well. Add vanilla; beat well. Combine oats and next 4 ingredients in a small bowl; stir well. Add to creamed mixture, stirring until mixture resembles coarse meal. Press 2 cups oat mixture evenly into bottom of a 9-inch square baking pan coated with cooking spray; set remaining oat mixture aside. Bake at 375°F for 6-8 minutes or until crust looks puffed. Spread raspberry mixture evenly over prepared crust; top raspberry mixture with remaining oat mixture, gently pressing remaining oat mixture into raspberry mixture. Bake at 375° F for 15 – 17minutes or until golden. Cool completely in pan on a wire rack. Cut into squares.