Skip to content
Raspberry and strawberry oaties recipe

Raspberry and strawberry oaties recipe

404 ratings

See method

  • Serves cuts into 15 squares
  • 15 mins to prepare and 30 mins to cook, 10 mins to cool
  • 200 calories / serving
  • Freezable
  • Vegetarian


  • 225g self-raising flour
  • pinch of salt
  • 175g sunflower margarine, plus extra for greasing
  • 50g rolled oats
  • 175g caster sugar
  • 150g fresh raspberries, halved if large
  • 150g fresh strawberries, stalks removed and halved

Why not try...

StrawberriesExpertly selected for freshness and quality Strawberries
Expertly selected for freshness and quality
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

  • Energy

  • Fat

    10g 14%
  • Saturates

    1g 5%
  • Sugars

    14g 16%
  • Salt

    0.5g <1%

of the reference intake
Carbohydrate 26.8g Protein 1.9g Fibre 1.4g


  1. Grease a Swiss roll tin 23cm x 33cm and preheat the oven to Gas 5, 190°C (170c fan), 375°F. Mix the flour and salt and rub in the margarine. Stir the oats and sugar into the mixture and use your hands to combine (it will be a thick doughy mixture).
  2. Press half of the oat mixture into the prepared tin. Sprinkle over the raspberries and strawberries, squashing slightly to release the juice. Cover with the remaining oat mixture then press down firmly. Bake for 25-30 minutes or until golden brown. Leave to cool for 10 minutes then cut into squares.

See more Dessert recipes

You may also like

Be the first to comment

Before you comment please read our community guidelines.