Step 1

Stir together first 5 ingredients (through rosemary) in a medium saucepan. Bring to a boil over medium, mashing berries to break them down. Reduce heat to medium-low; cook, stirring often, until thickened, about 6 minutes. Remove from heat; cool slightly, about 10 minutes. Discard rosemary sprigs.

Step 2

Preheat oven to 350°F. Coat an 11- x 7-inch glass baking dish with cooking spray. Stir together oats, flour, brown sugar, and salt in a medium bowl. Add butter and vanilla, and stir until all flour is moistened. Reserve 2/3 cup oat mixture.

Step 3

Pat remaining oat mixture in an even layer in prepared dish. Top with raspberry mixture, spreading to edges. Sprinkle reserved oat mixture over raspberry mixture. Bake at 350°F until lightly browned, about 35 minutes. Cool completely on a wire rack. Cut into 16 (3 1/2- x 1 1/3-inch) bars. Store in an airtight container up to 2 days.