Raspberry and strawberry oaties recipe
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- Serves cuts into 15 squares
- 15 mins to prepare and 30 mins to cook and 10 mins to cool
- 200 calories / serving
- Freezable
- Vegetarian
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
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Shop ingredientsEach serving contains
- Energy
- 835kJ 200.0kcal
- Fat
- 10g
- Saturates
- 1g
- Salt
- 0.5g
- Sugars
- 14g
of the Reference intake
Carbohydrate 26.8gProtein 1.9gFibre 1.4g
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Method
- 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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