Preheat oven to 350 degrees. Coat a 9-inch square baking pan with nonstick cooking spray; set aside.
- In bowl stir together 1 cup all-purpose flour, 1 cup uncooked quick oats, ¾ cup packed light brown sugar, ½ teaspoon baking soda and ¼ teaspoon ground cinnamon. Add 1/3 cup melted no-trans-fat margarine. Stir with a fork until mixed and crumbly.
- Reserve ¾ cup oats-crumb mixture for topping.
- Press the remaining crumbs into the bottom of the pan. Bake for 5 minutes until lightly browned. Spread ¾ cup apricot, cherry or other fruit flavor preserves evenly over the crumb crust. Sugar-free preserves can be used. Sprinkle with the remaining crumb mixture, spreading out evenly. Bake for 20-25 minutes or until golden brown. Cool completely in pan on a wire rack. Cut into 16 squares.