Preheat oven to 350 degrees.

Combine raspberries, sugar, cornstarch and lemon juice in a saucepan. Cook over medium heat until mixture comes to a boil, stirring constantly. Simmer 2 minutes while continuing to stir constantly until sauce is thick and translucent. Remove from heat and set aside.

Combine oats, flour, sugar, wheatgerm and cinnamon in a food processor. Process until oats are finely ground { I totally forgot to grind mine and the bars still turned out great!}. Add oil and egg, and pulse until combined.

Press half of the crumb mixture evenly on bottom of a 9×9 baking pan/dish. Pour raspberry filling over crumbs, spreading evenly. Top with remaining crumbs and gently pat mixture down.

Bake for 25 minutes or until golden brown. Let bars cool completely before cutting into bars. Hide from kids.