Raspberry oat traybake

Raspberry oat traybake

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(43 ratings)

Prep: 15 mins Cook: 12 mins


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: per serving

  • kcal111
  • fat6g
  • saturates2g
  • carbs13g
  • sugars4g
  • fibre1g
  • protein2g
  • salt0.06g
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  • 150g punnet fresh raspberries



    A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…

  • 50g butter, plus extra for greasing



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 75g clear honey
  • 200g rolled oats
    Two piles of oats



    Oats are processed by rolling (steamed and pressed) or steel-cutting (cut into pieces). There is…

  • 50g ground almonds
  • ½ tsp almond extract


    arr-mund or al-mund

    Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…


  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.

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Comments, questions and tips

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10th Jul, 2018
Tasted good and stuck together really well. I made double the quantity of oat mixture but used 200g of honey and 130g of butter as recommended by previous comments. 250g of raspberries is a good amount. 150g is definitely not enough unless you are making a lot less than 16 slices.
10th Sep, 2017
Based on the other reviews I made double the amount of everything to have enough for 2 layers and used 250g raspberries. I added a little extra honey and about 20g sugar to help combine the mixture. I left them in the oven for 15mins. They smelt absolutely gorgeous, held their shape well so I could take some into work and they tasted great: fresh, not too sweet and had a lovely soft texture. I will definitely make them again.
3rd Sep, 2016
Just finished making these and they are not disappointing! The relatively healthy aspect of the recipe is a benefit and what prompted me to give them a go. I followed the recipe pretty much to the letter regarding quantities, using a 20x20 baking pan. Needed slightly more than the 150g of raspberries stated and added a little powdered sweetener to the raspberry mix to cut down on the tartness. I rounded the almond extract up to a tsp as I love the flavour of almond. They're a little crumbly, but not so much that they'll completely fall apart when handled. Gunna keep mine in the fridge which should help to keep their shape. Will definitely be making these again. NOM!
23rd Mar, 2016
I took heed of some of the comments and changed the recipe, switching out the ground almonds with desiccated coconut, almond extract with vanilla (just because I'm not keen on almond flavour) and adding a tiny amount more of honey to keep it all together. The result was lovely. Just sweet enough and crumbly but not falling apart. And it's so easy I'll definitely make it again. Smelled gorgeous as well.
11th Apr, 2015
I could taste the ground almonds in the oat mixture and thought this was a lovely touch. I might re-use this in other recipes of this type. In answer to those who thought this recipe was not sweet enough, the magazine recipe was at the end of an article suggesting we cut down on refined sugar. Unfortunately the on-line recipe gives no indication of this. That said, I still thought the raspberries were too tart. Next time I would add a tablespoon of icing sugar in with them - or choose a sweeter fruit (would strawberries or apricots be better?) The 'crumble' issue could be due to not pressing down the oat mixture before cooking. With tray bakes of this kind I let them cool in the tin before removing them. I also find it helps to mark out the slices after 10 mins. Overall, thanks for a flapjack recipe which is not much too sweet!
7th Oct, 2014
I read the reviews and decided to give this a try anyway. I made the oat mixture twice - one for top one for bottom as there was not enough mixture to do two layers. I added 75g of butter and 100g of honey to each mix instead of the 50g/75g suggested which stopped it being too dry. I used 250g of fresh raspberries as they needed to be consumed and this was a good amount. The result was tasty - not sweet and sickly like a traditional flapjack can be, and held its shape - I am glad I read the comments before trying this recipe, they helped enormously.
17th Jun, 2014
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!
1st Feb, 2014
A lovely simple recipe. I doubled the oat mixture to give a fuller base and topping. Tastes great!
16th Nov, 2013
for anyone wondering about the soggy base, was probably from the raspberries.
14th Apr, 2013
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.


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