Instructions

1. Make the filling: Add the raspberries, sugar, lemon juice and 1 tablespoon water to a saucepan. Bring to a low boil and boil 5 minutes, stirring to prevent scorching. Reduce the heat to low and let simmer for 5 more minutes. Whisk together the corn starch and 2 ½ tablespoons water in a small bowl. Add the cornstarch slurry to the raspberries, stir well, and simmer 5 more minutes until mixture thickens. Set aside while you make the crust and topping.
2. Grease an 8X8 inch pan. Preheat oven to 350 degrees.
3. Put 1 cup of the oats in a food processor or blender. Blend until fine like flour. Mix with remaining 3/4 cup quick oats and ¼ cup almond flour.  Add baking powder, brown sugar, cinnamon and nutmeg. Mix well.
4. Melt butter, margarine or coconut oil. Add vanilla and almond flavoring to melted oil. Mix with dry ingredients until a crumbly mixture forms.
5. Press 2 cups of the oat mixture into the bottom of the prepared pan. Spread evenly and press to form crust. (Reserve the remaining oat mixture for the topping.)
6. Spoon the filling over the crust and spread to edges. Top with the remaining oat topping.
7. Bake in a 350 degree oven for 30 minutes. Cool, chill for at least 4 hours in the refrigerator, then cut into bars.