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Raspberry oat traybake

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

  • Prep: 15 mins
    Cook: 12 mins
  • Cuts into 16 slices
  • Easy
  • Cuts into 16 slices
  • Easy
  • Calories 111
  • Carbohydrates 13
  • Saturated Fat 2
  • Sugar 4
  • Protein 2
  • Fat 6
  • Fibre 1
  • Salt 0.06

Nutrition per serving

  • Calories 111
  • Carbohydrates 13
  • Saturated Fat 2
  • Sugar 4
  • Protein 2
  • Fat 6
  • Fibre 1
  • Salt 0.06

Ingredients

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

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.

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