Oatmeal Raspberry Crisp

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Difficulty: easy

Ingredients

PAM
1/4 cup olive oil
1/4 cup Splenda
1 tbsp. light maple syrup
1 tsp. vanilla extract
2 cups quick-cooking oats
1/2 tsp. baking powder
1 tsp. almond extract
1 cup raspberries (fresh or frozen)

Directions

Preheat oven to 325F.
Spray a 9-inch cooking pan with PAM.
In a medium-sized mixing bowl, combine oil, sugar, maple syrup, vanilla, oats, baking powder, almond extract, and raspberries.
Mix until well-blended. Pour into pan and press firmly into edges.
Bake for 20 to 25 minutes or until edges are browned.
Remove from oven and let cool for 10 minutes before serving.