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35Total Time
10Prep Time
25Bake Time

Exotic fruit traybake

1 Reviews

About the bake

This exotic fruit traybake recipe contains a flavoursome combination of coconut, papaya and pineapple and would be perfect for breakfast on the go or a mid-morning snack. Created by Eric Lanlard this recipe features in his book 'Home Bake'.

35Total Time
10Prep Time
25Bake Time


  1. Step 1:

    Preheat the oven to 180ºC (160ºC fan, 350ºF, gas mark 4). Grease a 24 x 20cm (9½ x
    8in) baking tin with extra butter and line the base and sides with baking paper.

  2. Step 2:

    Gently melt the butter, sugar and golden syrup in a saucepan being careful not to let it boil.

  3. Step 3:

    Stir in the porridge oats, chopped exotic fruits and salt, and mix thoroughly. Press the mixture firmly with the back of a metal spoon into the prepared baking tin.

  4. Step 4:

    Bake in the preheated oven for 25 minutes or until golden brown.

  5. Step 5:

    Remove from the oven and leave for a few minutes before marking into slices.

  6. Step 6:

    Allow to cool a little longer, about 15 minutes, and then, using the edges of the greaseproof, lift the tray bake from the tin and place on a wire rack on the paper. Leave to cool before cutting. 


    • 150g Butter (unsalted) (plus extra for greasing)
    • 75g Unrefined dark muscovado sugar
    • 75g Golden syrup
    • 225g Porridge oats
    • 75g Dried exotic fruit (coconut, papaya, pineapple)
    • 1 pinch Salt

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