1 (18.5-ounce) package yellow cake mix
2 1/2 cups quick-cooking oats, uncooked
3/4 cup (1 1/2 sticks) butter or margarine, melted
1 cup (12-ounce jar) raspberry preserves or jam*
1 tablespoon water
Preheat oven to 375*F (190*C). Grease a 13 x 9 x 2-inch baking pan; set aside.
Combine dry cake mix and oats in large bow; add melted butter and stir until crumbly. Measure half of crumb mixture (about 3 cups) into prepared baking pan. Press firmly to cover bottom.
Combine preserves with water; stir until blended. Spread over crumb mixture in pan. Sprinkle with remaining crumb mixture over preserves; pat firmly to make top even.
Bake for 18 to 23 minutes or until top is very light brown. cool in pan on wire rack; cut into bars. Store in airtight container at room temperature.
Makes about 4 dozen bars.
*Apricot, blackberry or strawberry can be substituted.