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Raspberry and strawberry oaties recipe
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Raspberries and strawberries provide the perfect flavour combination, while baked oats provide the crunch in this sweet treat. Perfect with a cup of tea - just remember to give them ten minutes to cool down! See method
Ingredients
- 225g self-raising flour
- pinch of salt
- 175g sunflower margarine, plus extra for greasing
- 50g rolled oats
- 175g caster sugar
- 150g fresh raspberries, halved if large
- 150g fresh strawberries, stalks removed and halved
Why not try...
Strawberries
Expertly selected for freshness and quality
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour
Each serving contains
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Energy
835kj
200kcal
10%
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Fat
10g
14%
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Saturates
1g
5%
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Sugars
14g
16%
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Salt
0.5g
<1%
of the reference intake
Carbohydrate 26.8g
Protein 1.9g
Fibre 1.4g
Method
Raspberries and strawberries provide the perfect flavour combination, while baked oats provide the crunch in this sweet treat. Perfect with a cup of tea - just remember to give them ten minutes to cool down!
- Grease a Swiss roll tin 23cm x 33cm and preheat the oven to Gas 5, 190°C (170c fan), 375°F. Mix the flour and salt and rub in the margarine. Stir the oats and sugar into the mixture and use your hands to combine (it will be a thick doughy mixture).
- Press half of the oat mixture into the prepared tin. Sprinkle over the raspberries and strawberries, squashing slightly to release the juice. Cover with the remaining oat mixture then press down firmly. Bake for 25-30 minutes or until golden brown. Leave to cool for 10 minutes then cut into squares.
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