Start by pre-heating the oven to 375*F.
In a large stand mixer, cream 1 ¼ cups of softened butter until smooth, and stir in the pulverized graham crackers, old-fashioned oats, 1 tsp. of cinnamon, and 1 cup of flour.
Press the mixture into a greased 13" x 9" baking pan. You'll need to press/pack down fairly firmly to achieve an even layer.
Spread the jam by spoonfuls onto the bottom layer, and use a knife or spatula to smooth it out evenly.
In a microwave-safe, medium-sized mixing bowl, melt the remaining butter. Stir in the remaining oats, cake spice, and brown sugar to make the crumble topping. Sprinkle over the jam to create an even layer.
Bake for 25-30 minutes at 375*F or until lightly browned. Cool in the pan on a wire rack for 5-10 minutes before scoring/cutting into bars. This needs to set up in the fridge for about 30 minutes before thoroughly enjoying. Can be stored for up to one week in the fridge in a Tupperware container or on a paper plate in a ziplock bag.
