BERRY OATMEAL SQUARES

Makes: 36

2 cups (500 ml) quick-cooking ■ or old fashioned rolled oats

3/4 cup (180 ml) flour ■

3/4 cup (180 ml) packed golden ■ brown sugar

1 tsp (5 ml) grated orange peel ■ 1/4 tsp (1 ml) baking soda ■

1/4 tsp (1 ml) salt ■

1/2 cup (125 ml) butter, melted ■ Berry Filling (see recipe) ■

1. Preheat oven to 350 F (175 C). Line a 9-inch (23-cm) square baking pan with non-stick foil, leaving a 2-inch (5-cm) overhang.

2. Combine first 6 ingredients in a bowl. Add melted butter and stir just until combined. Mixture will be crumbly. Reserve 3/4 cup (180 ml) of oats mixture for topping. Press remaining oats mixture into prepared pan.

3. Bake for 10-15 minutes or until light golden. Meanwhile, prepare Berry Filling. Remove pan from oven. Gently spread hot filling over hot base, leaving a 1/2-inch (1.25-cm) border around edges. Sprinkle reserved oats mixture over filling.

4. Return pan to oven and continue baking for 30-35 minutes or until golden brown and bubbly. Cool in pan on a rack. Using foil as an aid, lift from pan and cut into squares. Remove from foil. Store in an airtight container in refrigerator for up to 4 days.

Berry Filling

3 cups (750 ml) fresh raspberries ■ or blueberries

1/3 cup (80 ml) sugar ■

2 tbsp (30 ml) fresh orange ■ juice

1 tbsp (15 ml) cornstarch ■

1. Combine all ingredients in a small non-reactive saucepan. Bring to a boil over medium heat, stirring constantly. Cook, stirring constantly, until thickened.