Raspberry and strawberry oaties recipe

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

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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  • Ingredients

  • 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
  • Energy 835kj 200kcal 10%
  • 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

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