Instructions: Preheat the oven to 350 F. Line an 8x8x2-inch square baking pan with aluminum foil, leaving a 2-inch overhang around all the sides. Coat with nonstick cooking spray.

On a baking sheet, spread the oats in an even layer. Bake for 8 minutes or until lightly toasted. Leave the oven on.

In a food processor process the oats and flour until coarsely ground.

Transfer to a bowl. Stir in the sugar. With your fingertips, blend in the vegetable oil spread until the mixture resembles coarse crumbs. Press the dough evenly over the bottom of the prepared pan.

Bake for about 10 minutes or until lightly colored.

For the Topping: Meanwhile, in a medium bowl toss the apples with the lemon juice. In another medium bowl, combine the flour, sugar and cinnamon. With the fingertips work in the vegetable oil spread until the mixture resembles coarse crumbs. Spoon the apples over the top of the baked dough. Scatter the flour mixture evenly over the apples.

Bake for about 30 minutes or until the topping is lightly crisped and the apples are tender. Transfer the pan to a wire rack; cool about 15 minutes.

Using the foil overhang as handles, lift the square out of the pan. Cool slightly. Cut into 16 cooky/bars. Serve warm or store, covered in the refrigerator.

Makes 16 square cooky bars.

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