Start by pre-heating the oven to 375*F.

In a large stand mixer, cream 1 1/4 cups of softened butter until smooth, and stir in 1 cup of pulverized graham crackers, 2 1/2 cups of oats, 1 tsp. of cinnamon, and 1 cup of flour.

Press mixture into a greased 13"x9" baking pan (will need to press/pack down fairly firmly to get an even layer).

Spread jam by spoonfuls onto the bottom layer, and use a knife or spatula to even it out.

In a microwave safe, medium-sized mixing bowl, melt remaining butter. Stir in remaining oats, cake spice, and brown sugar to make the crumble topping. Sprinkle over the jam to create a fairly 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.