Raspberry oat traybake

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• fiona

  19 June 2011

  fiona rated and commented on this recipe

  

  These wokred well although I had to use a smaller tin that suggested as otherwise the oat mixture would not have been thick enough and there would not have been enough to spread over the bottom on the tin and then cover the raspberry. This is not a sweet recipe so would work well for those less sweet of tooth. I used my own honey and you can really taste the honey in these - very yum!

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• abi111

  22 June 2011

  abi111 rated and commented on this recipe

  

  was very nice, am going to try with other fruit as not a huge fan of raspberries

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• Rachel014443

  23 June 2011

  Rachel014443 commented on this recipe

  This is delicious, I think next time I make it I will do 1 ½ times the mixture as there isn’t enough to have a nice layer on the bottom and then cover the raspberries. It also freezes very well, I just take a piece out in the morning and it has defrosted by lunchtime.

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• Rachel014443

  23 June 2011

  Rachel014443 rated and commented on this recipe

  

  Forgot to rate it!

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• schizofish

  27 June 2011

  schizofish rated and commented on this recipe

  

  Made 1.5 times recipe as tin was 20x30, however had to use about 3/4 of mix on the bottom. Next time, will make twice as much mix. Used a mix of blackcurrants and raspberries from the garden, and added about 1tbsp of sugar and some raspberry jam to the fruit - the blackcurrants were very sharp so needed this. Overall, however, they were lovely and disappeared in record time. Will definitely make again!

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• charlotte

  30 June 2011

  charlotte commented on this recipe

  Made these this morning :) really like the texture of the porridge oats but also had to double the recipe and did find that the raspberries are very sour, have considered putting a chocolate drizzle on the top to minimize the sharpness of the raspberries ...

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• Frantic Flapjack

  15 July 2011

  Frantic Flapjack rated and commented on this recipe

  

  This was very quick to make and bake. After the above comments, I doubled the recipe but used a slightly larger tin (23 x 23 cm) and it worked out fine. This is not too sweet and would make quite a nice breakfast food.

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• Nelly

  16 July 2011

  Nelly rated and commented on this recipe

  

  What did I do wrong? These were a disaster! The oats didn't stick together at all and I am going to use it as a crumble topping instead. Very disappointing.

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• Libby0

  25 July 2011

  Libby0 rated and commented on this recipe

  

  I made this with frozen raspberries. I found it impossible to sandwich the layers, next time I would mix all together! It was very delicious, loved the subtle almond...don't think it is healthy because I ate twice as much!

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• Janeyg

  01 August 2011

  Janeyg rated and commented on this recipe

  

  I agree with Nelly, this recipe just did not work!! I followed it exactly and it was just a crumbly mess with not enough filling. The star is only awarded for the taste as that was good. Won't be making it again!

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• tinapullin

  28 August 2011

  tinapullin commented on this recipe

  Both myself and my partner loved this recipe, but next time I think will add just a little more butter to the mix to stop the top being so dry and powdery.

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• same965

  07 September 2011

  same965 rated this recipe

  

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• Fiona

  25 September 2011

  Fiona commented on this recipe

  they tasted good, but were very crumbly, so will have to tweak the recipe a little bit to make them that much firmer

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• CLAIRE MORGAN

  27 October 2011

  CLAIRE MORGAN commented on this recipe

  Would it work using frozen raspberries?

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• muppet_999

  01 November 2011

  muppet_999 rated and commented on this recipe

  

  Mine were also very crumbly. Added some leftover strawberries to have enough fruit to cover the base. I've put them in the fridge to see if they will firm up and it seems to be working. Couldn't resist trying one and it tasted great :)

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• james lethbridge

  03 December 2011

  james lethbridge rated and commented on this recipe

  

  They make my tummy feel nice!!

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• Sarah

  23 January 2012

  Sarah rated and commented on this recipe

  

  Made this with strawberries as I'm not that keen on the grittiness of raspberries. I used a 20cm x 18cm glass casserole dish as that's all I had. The mixture just made it to the edges. I really enjoyed these but I'm not sure if they are supposed to be soft or crunchy. Mine were soft but I liked them. I think they would probably taste better if they were crunchier/drier.

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• catherine-j

  06 March 2012

  catherine-j rated and commented on this recipe

  

  Hm not sure about these. I amended the method slightly because others had said there wasn't enough mixture to do the layers seperately so I mixed the berries in with the oats. I think this was a mistake though because I ended up with a very soggy result, even though I cooked it more than twice as long as it suggested. It actually tasted pretty nice, and like I said the sogginess might have been because the fruit was mixed in, but I don't think I'll be making it again

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• Rosanna

  08 May 2012

  Rosanna rated and commented on this recipe

  

  Nice and easy and a quick fix for left over raspberries. But needs more oats to make a bulkier portion.

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http://www.bbcgoodfood.com/recipes/1414647/

http://www.bbcgoodfood.com/recipes/1414647/

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Ingredients

• 150g punnet fresh raspberries
• 50g butter , plus extra for greasing
• 75g clear honey
• 200g rolled oats
• 50g ground almonds
• ½ tsp almonds extract

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Difficulty and servings

CUTS INTO 16 SLICES

Preparation and cooking times

Prep 15 mins

Cook 12 mins

Ingredients

• 150g punnet fresh raspberries
• 50g butter , plus extra for greasing
• 75g clear honey
• 200g rolled oats
• 50g ground almonds
• ½ tsp almonds extract

PER SERVING

111 kcalories, protein 2g, carbohydrate 13g, fat 6 g, saturated fat 2g, fibre 1g, sugar 4g, salt 0.06 g

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