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18 ounces Yellow Cake mix or White Cake mix
2 1/2 cups quick-cooking Oatmeal (use only quick-cooking)
1/2 cup Brown Sugar
1 pinch Cinnamon
1/4 cup Oil or melted Butter
1 Egg, slightly beaten
2 teaspoons Lemon Juice
1 teaspoon Vanilla
1 1/2 cups Strawberry Preserves or Raspberry Preserves
1 Tablespoon Water
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Set oven to 375 degrees. Prepare a parchment-lined cookie sheet. Grease a 13 x 9-inch baking dish. In a large bowl combine cake mix, oatmeal, cinnamon and brown sugar. Add in lemon juice, melted butter or oil (if using) egg and vanilla; using a fork or your fingers, mix well until barely holds together. Measure out two-thirds of this mixture, and pat into bottom of the prepared baking pan pressing firmly to cover bottom. In a bowl, combine the preserves and water. Spoon over the crust in the pan and spread evenly. Cover with remaining crumb mixture, and gently pat the mixture down slightly. Place the pan on a parchment-lined cookie sheet. Bake for 20 minutes (the top should be very light brown). Cool completely, or semi-freeze before cutting into bars (this will make cutting the bars easier).
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