With a hint of peanut butter these bars are reminiscent of a PB and J. These are easy to cut into bars or squares to enjoy on their own as a snack or serve it up warmed up with ice cream for a new dessert idea.
Preheat oven to 350ºF (180ºC). Line a 9-inch (23 cm) square baking pan with parchment paper; set aside.
In a bowl, stir together oats, flour, cinnamon, salt and baking soda. In a large bowl, beat butter and peanut butter until smooth. Beat in egg and vanilla. Stir in oat mixture until well combined. Using lightly floured hands, press two-thirds of the mixture into prepared pan. Bake for 15 minutes until edges are light golden.
Raspberry Filling: Meanwhile in a large bowl, toss raspberries with sugar, flour and cinnamon to coat. Stir in jam to combine. Carefully spread raspberry filling over par-baked base and dollop with yogurt. Sprinkle remaining oat mixture over top and pat down lightly.
Return to oven for about 30 minutes or until golden brown. Let cool completely before cutting into bars or squares.
Keep refrigerated for up to 1 week or freeze for up to 3 weeks.