I’m not usually a fan of leaving a bake overnight before eating. Much too impatient usually to advocate patience. If you can hold back from eating these Raspberry Oat Slices, then the wait is most definitely worth it. The raspberries really solidify but yet the oat crumble topping still remains firm.
I’m not saying these are the prettiest bake but the tang of raspberry with the sweetness of a soft flapjack base and crunchy topping are just wonderful. We have a freezer full of frozen fruit and vegetables so used frozen fruit in this recipe. Obviously it works just as well with fresh raspberries but I’m trying to eat and cook seasonally.
RASPBERRY OAT SLICES
| Serves | 8+ |
| Prep time | 20 minutes |
| Cook time | 15 minutes |
| Total time | 35 minutes |
| Meal type | Dessert, Snack |
| Misc | Child Friendly, Serve Cold |
INGREDIENTS
- 260g Frozen Raspberries
- 1 tablespoon Orange Juice (plus the zest)
- 150g Caster or Granulated Sugar
- 125g Porridge Oats
- 220g Soft Light Brown Sugar
- 1 teaspoon Baking Powder
- 200g Plain Flour
- 180g Butter
NOTE
If you like it extra tangy, lemon is a great replacement for the orange. For added spice, a 1/2 tsp of ground cinnamon goes wonderfully.
DIRECTIONS
| 1. | |
| Put the raspberries, caster sugar, orange juice & zest into a small pan and bring to the boil. Reduce the heat then simmer for 10-15 minutes until reduced. Allow to cool for 5 minutes. | |
| 2. | |
| Meanwhile, preheat the oven to 180C and line a 8″ square cake tin with baking parchment | |
| 3. | |
| In a mixing bowl, add the flour, oats, brown sugar & baking powder. Mix together with a knife then add the butter. Rub together with your finger tips until just combined and resembles breadcrumb texture | |
| 4. | |
| Put 2/3 of the oat mixture in the bottom of the tin and press down until firm and even. | |
| 5. | |
| Pour over the raspberry mixture then sprinkle the remaining oat mixture | |
| 6. | |
| Bake for 15-20 minutes until firm then allow to cool. This really is much better if allowed to cool completely overnight | |
Mmm I love raspberries and these look delicious Helen! I like mine really tangy so I think I’d use lemon juice as you suggested. Finally managed to link up again with my Easter treat.
I do love the sound of your raspberry oat slices Helen! Perfect mix of sweet and “cakey” flapjack base and tart berries, delicious! It’s brilliant that the recipe works with frozen fruit and can be made all year round! Pinned!
This week I’m linking up with another savoury bake! 🙂
Oh yum scrum. I do love a good oaty bake and raspberries are always so good. Have pinned and also remembered to join up my bake this time 🙂
These look so tasty. I get what you mean about not usually liking to leave a bake until the next day, but I’ve just made some flapjacks which are definitely tastier the next day x
I love the look of these slices, I’ve just this minute decided that I don’t make enough tray bakes so I need to rectify this asap. I reckon this recipe would be easily adapted to be gluten free too so if I manage it I’ll be sure to let you know
your raspberry slices look delicious Helen, and I am already thinking now nice a blackberry and apple version would be! thank you for hosting x
These look delicious! And would you believe we have tonnes of frozen raspberries from our raspberry canes last summer 😀 it was clearly meant to be
These Raspberry Oat Slices look and sound divine, perfect with an afternoon cuppa:-)
These look lovely, and so easy to make too. Usually a berry dessert is strawberries, so I like that you have used raspberries instead.
These raspberry oat slices look delicious! Adding to my very long to-bake list. The other bakes also look yummy too!
These raspberry oat bars look delicious and I’ll definitely try them using coconut oil in place of the butter. Thanks!