Raspberry Oat Traybake
Indulge in the delightful blend of sweet raspberries, buttery oats, and nutty almonds with this simple and satisfying baked oatmeal bars recipe. With layers of tart raspberries sandwiched between a crispy oat crust, these bars are sure to be a hit for breakfast or as a wholesome snack. Enjoy the perfect balance of flavors and textures in each delicious bite.
— Constant Cookbook
Ingredients
- 150g punnet fresh raspberries
- 50g butter , plus extra for greasing
- 75g clear honey
- 200g rolled oats
- 50g ground almonds
- ½ tsp almonds extract
Instructions
- 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.
- 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.
- 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.
Cook Time
12M
Prep Time
PT15M
Yield
CUTS INTO 16 SLICES
Nutrition
- Calories: 111 calories
- Fat Content: 6 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 13 grams carbohydrates
- Sugar Content: 4 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 2 grams protein
- Sodium Content: 0.06 milligram of sodium
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