cup Large Flake Quaker® Oats or Quick Quaker® Oats (uncooked)
cup all-purpose flour
cup packed light brown sugar
tsp baking soda
cup butter (1 stick), melted
cup creamy peanut butter
cup coarsely chopped dry roasted peanuts
cup seedless strawberry jam, Concord grape jam or apricot preserves
Preheat oven to 350°F. Line a 9 x 9-inch pan with aluminum foil so foil extends beyond edges of pan. Spray foil with vegetable oil spray.
In mixing bowl combine oats, flour, brown sugar, soda, and melted butter; mix well. Reserve 1 cup of mixture for topping; set aside. Add peanut butter to remaining mixture; blend well. Press peanut butter mixture evenly into bottom of pan.
Spread jam evenly over base. Combine peanuts with reserved topping mixture in small bowl. Sprinkle crumb mixture evenly over jam. Bake 35 minutes or until golden brown and bubbly. Transfer to wire rack; cool completely. Refrigerate 1 to 2 hours until set. Cut into bars.