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.
5 ingredients6 steps
Egg-Free Recipes
Nut Free
Vegetarian
Ingredients
MetricImperial
200gRaspberries (fresh)
400gPorridge oats
1 tspNielsen-Massey Vanilla Extract
8 tbspSilver Spoon Golden Syrup
100gUnsalted Butter (softened)
Utensils
20cm square tin
Large saucepan
Nutritional information per 37g serving
Energy 145cal
Fat 5.7g
of which Saturates 2.9g
Carbohydrates 19g
of which Sugars 7g
Protein 2.6g
Salt 0.06g
Method
Step 1
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.
Ingredients for this step
200gRaspberries (fresh)
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.
Ingredients for this step
8 tbspSilver Spoon Golden Syrup
1 tspNielsen-Massey Vanilla Extract
100gUnsalted Butter (softened)
400gPorridge oats
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.
11 Baker Ratings
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First time of trying ... I think I should have cooked for another 5 mins but well pleased with the result and the uncomplicated recipe instructions
