• 1 (18 1/2 ounce) package yellow cake mix
  • 2 1/2 cups quick-cooking oats, uncooked
  • 5/8 cup butter or 5/8 cup margarine, melted
  • 1 (12 ounce) jarraspberry preserves or 1 (12 ounce) jarapricot preserves or 1 (12 ounce) jarblackberry preserves or 1 (12 ounce) jar strawberry preserves
  • 1 tablespoon water
  • 1 Preheat oven to 375°F (190°C).
  • 2 Grease a 13 x 9-inch baking pan; set aside.
  • 3 Combine dry cake mix and oats in large bowl; add melted butter and stir until crumbly.
  • 4 Measure half of crumb mixture (about 3 cups) into prepared baking pan.
  • 5 Press firmly to cover bottom.
  • 6 Combine preserves with water; stir until blended.
  • 7 Spread over crumb mixture in pan.
  • 8 Sprinkle with remaining crumb mixture over preserves; pat firmly to make top even.
  • 9 Bake for 18 to 23 minutes or until top is very light brown.
  • 10 cool in pan on wire rack; cut into bars.
  • 11 Store in airtight container at room temperature.