Chef Joey's Oatmeal, Fruit & Nut Bars

I made these little gems this morning as part of my holiday baking. I'm not sure where I found this recipe. They should be cooled thoroughly before removing from the baking pan. I used hazelnuts, but I think almonds, walnuts or pecans would also work here. I used kumquat preserves in mine. You can use raspberry or apricot too.

• Ready In: 50 mins
• Serves: 16

Ingredients

• 1⁄2 cup vegan margarine (or 1/2 cup light oil)
• 2⁄3 cup  packed brown sugar
• 1 1⁄2 cups oats (not instant)
• 1⁄2 cup  spelt flour (white)
• 1  cup hazelnuts (toasted and chopped fine)
• 1  cup golden raisin
• 1⁄2 cup  tart jam  preserves

Directions

1. Preheat oven to 375'F.
2. Lightly spray a 8x8 inch square baking dish with oil.
3. Cream the margarine and brown sugar together until well blended.
4. Stir in the oats, flour and toasted chopped hazelnuts. Mix well. Remove one cup of this mixture and set aside.
5. Press the remaining mixture into the bottom of your prepared pan. Try to get it as even as you can.
6. Mix the raisins and preserves well. Spread this mixture on top of the oat mixture leaving a 1 inch border around the edges without any raisin mixture.
7. Sprinkle the reserved oat mixture on top of the fruit and press down lightly.
8. Bake for 25-30 minutes until the top is golden.
9. Cool these for about 10 minutes.
10. Then, with a wet, sharp knife cut the squares into 16 pieces. Dip the knife in water every time you cut, this is sticky.
11. Let the squares cool and cut again before removing.
12. These are delicious warm or cold and would be great with a dollop of non-dairy whipping cream or some vanilla soy ice cream.
13. Bon Appetit!