Raspberry and strawberry oaties

Raspberry and strawberry oaties recipe

341 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


  • 225g (8oz) self-raising flour
  • pinch of salt
  • 175g (6¼oz) sunflower margarine, plus extra for greasing
  • 50g rolled oats
  • 175g (6¼oz) caster sugar
  • 150g (5oz) fresh raspberries, halved if large
  • 150g (5oz) fresh strawberries, stalks removed and halved

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 roughly 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.

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