These flapjacks are a delicious way to incorporate fresh raspberries to a bake. They are really simple to make that all the family can get involved, even little bakers too.
Grease a square 20cm baking tin and preheat your oven to 220°c (220°c fan / gas mark 7)
Step 2:
In a bowl mash the raspberries with a potato masher or a fork until there are no more large chunks of raspberries.
Step 3:
In a large saucepan, heat the golden syrup, butter and vanilla extract gently until the butter has fully melted. Remove from the heat and then add the porridge oats. Mix until the oats are fully coated with the butter mixture.
Step 4:
Pour half of the oat mixture into the tin and press down to fill all of the corners.
Step 5:
Pour the raspberry mixture over the oats spreadly out evenly then finish with the remaining oat mixture on top.
Step 6:
Bake in the oven for 10-15 minutes, then leave to cool before slicing.
Ingredients
MetricImperial
200gRaspberries (fresh)
400gPorridge oats
1 tspNielsen-Massey Vanilla Extract
8 tbspGolden syrup
100gButter (unsalted)
Utensils
20cm square tin
Large saucepan
Recipe Reviews
this was so much fun
I love this recipe, I recommend this recipe for everyone to try!
Really easy and tasty recipe.
I thought these were lovely although I do agree bit more butter and wee bit more syrup wouldn't do any harm which I will do next time I make these. However these were lively with a cuppa.
was disappointed in these.. i think more butter is needed for the oats to combine and be brought together. after baking and left to cool completely, they fell apart! more butter is necessary!
