Raspberry and oat traybake
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Serves:     people
Notes from Anna

A moreish guilt-free treat full of oaty goodness. Really easy to make and a great standby snack that stores well in an airtight container.



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  1. PRE-HEAT OVEN TO 200˚C/180˚C fan/gas 6
  2. Butter a 20cm x 20cm baking tray.
  3. Put the raspberries into a colander and rinse under running water. Transfer them to a bowl, mash roughly with a fork and set aside.
  4. In a medium saucepan, melt the butter and agave nectar with a pinch of salt.
  5. Remove the pan from the heat and stir in the oats and ground almonds. Make sure all the ingredients are coated with the butter and syrup mixture.
  6. Press half the mixture evenly into the baking tray. Spread the mashed raspberries on top, then spoon the remaining oats on top of the fruit. Smooth with the back of a spoon.
  7. Bake for 10-12 minutes or until golden. Remove from the oven and leave to cool a little before dividing into 12 slices.
  8. Lift the slices off the tray with the help of a spatula.

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