1 cup whole wheat flour
1 cup quick cooking rolled oats
2/3 cup brown sugar
1 tsp cinnamon
1/4 tsp baking soda
1/4 cup chopped walnuts
1/2 cup buttermilk
1 egg white
10 ounces Raspberry Preserves

Lightly spray an 8 inch square baking dish with cooking spray. Preheat oven to 350 degrees F. Stir together the flour, oats, brown sugar, cinnamon, and baking soda in medium bowl,stir in walnuts. In a small bowl,beat together the buttermilk,and egg white. Add to oat mixture. Mix with a fork until combined (mixture will be sticky). Set aside 3/4 cup of the oat mixture for the topping. Press remaining oat mixture into the bottom of the pan, and spread the raspberry spread on top. Drop small spoonfuls of the reserved oat mixture on top.(The surface will not be entirely covered) Bake for 25 to 30 minutes or until top is golden brown.