Lightly spray a 7 x 11-inch baking pan with cooking
Preheat oven to 325 degrees.
Place oats, flour, brown sugar, baking soda and salt in a medium
bowl and stir to blend.
Add almond extract and butter, cut butter into dry ingredients until the mixture
is evenly moist and crumbly. Remove ½ cup of the mixture. Stir chopped
nuts into one of the half cups of the crumb mixture and reserve for
Press the oatmeal mixture without the nuts evenly into the
prepared baking pan. Spread the raspberry preserves over the top.
Sprinkle with the reserved oat/nut mixture. Bake for 20 to 25 minutes,
or until golden.
Let cool completely in the baking pan set on a wire
rack. Cut into bars.