Preheat oven to 350°. Spray and 8 x 8 inch baking pan with cooking spray and set aside.
Mix all ingredients together in a large mixing bowl, except for the raspberries. Using a rubber spatula, press down ½ the mixture into the bottom of the 8 x 8 inch pan until even and flat.
Place your raspberries in a small mixing bowl. Using a masher, mash them until they form a jelly mixure. Spread the mashed raspberries on top of the pressed down mixture leaving ½ an inch around the rim of the pan. You don't want the raspberries to burn.
Using your hands, sprinkle the remaining mixture on top of the raspberry jelly distributing evenly until all mixture is used. Press down so the crumbles stay in place after baking.
Bake for 25 - 30 minutes or until golden.
Let cool in pan on a cooling rack then. Cut into 9 squares and serve or store in a airtight container in the fridge.
Notes
How can my kids help? Have them measure out all ingredients and mix in bowl. Notes: These are great for a meal prep Sunday activity so you are set for breakfast for the week!