Raspberry oat traybake

Raspberry oat traybake

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(24 ratings)

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Cooking time

Prep: 15 mins Cook: 12 mins

Skill level

Easy

Servings

Cuts into 16 slices

Satisfy your craving for a sweet snack by baking this healthier treat that's packed with good-for-you ingredients

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
111
protein
2g
carbs
13g
fat
6g
saturates
2g
fibre
1g
sugar
4g
salt
0.06g

Ingredients

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

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Method

  1. Heat oven to 220C/200C fan/gas 7. Grease a 20cm x 20cm baking tray. Mash the raspberries roughly in a bowl and set aside.
  2. In a medium saucepan, melt the butter and honey with a pinch of salt. Take off the heat, then stir in the oats, ground almonds and almond extract. Mix until they are coated in the butter and honey mixture.
  3. Press half the oat mix in an even layer in the baking tray. Spread the mashed raspberries on top, then spoon the remaining oats on top and smooth with the back of a spoon. Bake for 10-12 mins or until golden. Remove from the oven and leave to cool before slicing into 16.

Recipe from Good Food magazine, July 2011

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Comments

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barrybubbles's picture
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A very disappointing recipe. Flavour was lovely but I ended up with a crumbly mess that just fell apart when cutting. I made 50%extra to ensure there was enough oat mixture and it was just enough. Needs something to bind it together - but then maybe it wouldn't be so healthy!

jbsavory84's picture

A lovely simple recipe. I doubled the oat mixture to give a fuller base and topping. Tastes great!

ukulele123's picture

for anyone wondering about the soggy base, was probably from the raspberries.

kerryannb's picture
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This recipe did not work for me, the flavour was nice hence the one star however it was so dry, it was difficult to eat. I ended up I using it as a crumble topping over stewed fruit. Disappointed as good food recipes usually do work.

dina2011's picture
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This is absolutely delicious! I followed the recipe closely - only substituting the almond extract for 1 teaspoon cinnamon - and it came out perfect.

I guess you could take this recipe in a dozen of directions: use buckwheat flakes and quince puree, rye flakes and sour cherry jam, use kamut, quinoa, millet or spelt flakes, add white or dark chocolate, nuts, dried fruits.....

lisaann612's picture

Having read the previous comments, I made double the mixture. I also added white chocolate chips and served it as a hot pudding served with custard. It was yummy and my husband loved it!

waltobe's picture
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Lovely tart flavour. Really refreshing to have a flapjack that isn't full of sugar. Will definitely make this one again.

sarahpluto9's picture
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Seeing how simple this was to make.. It tasted fantastic! Will definately make again and again! :)

nicolewaterman's picture
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Forgot to rate the recipe. Based on the sogginess, i'm only giving it 2 stars. I was disappointed as they looked so yummy!

nicolewaterman's picture
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I made these last night, but i swapped the ground almonds for desiccated coconut. i baked them for 12 minutes as suggested, but the bottom turned out soggy...? Any ideas as to why?

They tasted delicious though! :)

charlottehood1's picture
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The idea of these is better than the outcome, needs something more to hold and bind the oats as it was far too crumbly. Tasted alright though.

mazzyb's picture
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Yummy but healthy!

mazzyb's picture
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Yummy but healthy!

mazzyb's picture
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Yummy but healthy!

becksmilner's picture
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Made 1.5 times the recipe as suggested. Substituted dessicated coconut for the almonds. came out a bit crumbly but tasted lovely and nice and moist. Kids loved it with custard.

rosanna239's picture
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Nice and easy and a quick fix for left over raspberries. But needs more oats to make a bulkier portion.

catherine-j's picture
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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

seeroo's picture
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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.

jlethbo's picture
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They make my tummy feel nice!!

muppet_999's picture
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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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