3/4 cup margarine
1 cup firmly packed light brown sugar
1-1/2 cups all purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
1-1/2 cups quick-cooking oats, uncooked
1 10 oz. jar red raspberry jam
Cream margarine; gradually add sugar, beating until light and fluffy.
Combine flour, salt, soda, and oats; add to creamed mixture.
Press half of crumb mixture into a greased 13 x 9 x 2 inch pan. Spread raspberry jam over crumb mixture. Sprinkle remaining half of oat mixture over jam and spread around.
Bake at 400º for 20 minutes. Cool cut into bars.