30 |
Serves: people |

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.
INGREDIENTS
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INSTRUCTIONS
- PRE-HEAT OVEN TO 200˚C/180˚C fan/gas 6
- Butter a 20cm x 20cm baking tray.
- Put the raspberries into a colander and rinse under running water. Transfer them to a bowl, mash roughly with a fork and set aside.
- In a medium saucepan, melt the butter and agave nectar with a pinch of salt.
- 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.
- 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.
- Bake for 10-12 minutes or until golden. Remove from the oven and leave to cool a little before dividing into 12 slices.
- Lift the slices off the tray with the help of a spatula.
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