PREPARATION:

1. Preheat oven to 425°F. In nonstick pan over medium heat, melt butter; add almonds and oatmeal. Cook and stir 3 minutes; remove from heat and let cool.
2. In food processor, place oatmeal mixture, fruits, carrots, flour, egg whites, milk, baking powder, baking soda, sugar substitute and spices. Pulse twice, scrape sides of bowl and pulse until doughy.
3. Spray 9X13X2-inch baking pan with nonstick cooking spray; press dough evenly into pan. Bake 20 minutes. Remove from oven; cool 15 minutes.
4. Cut into 12 bars. Spread 6 bars with peanut butter and raspberry topping. Top with remaining bars to make sandwiches.