Name: Raspberry oat traybake
Prep time: 15 min
Cook time: 12 min
Total time: 30 min
Yield: Cuts into 16 slices
Cuisine: British
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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Raspberry oat traybake

Raspberry oat traybake

Good Food team

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Cuts into 16 slices

Easy

Prep: 15 mins

Cook: 12 mins

A star rating of 3.4 out of 5.45 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal111
fat6g
saturates2g
carbs13g
sugars4g
fibre1g
protein2g
salt0.06g

low

Method

step 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.
step 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.
step 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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A star rating of 3.4 out of 5.45 ratings

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