About the bake
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.
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.
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
- 200g Raspberries (fresh)
- 400g Porridge oats
- 1 tsp Nielsen-Massey Vanilla Extract
- 8 tbsp Golden syrup
- 100g Butter (unsalted)
Utensils
- 20cm square tin
- Large saucepan
Recipe Reviews
Very nice topped with drizzled white chocolate too
I used this recipe for my 17 month old and she absolutely loves it. Shared it with her friends who enjoyed it. Made it baby friendly by reducing the golden syrup and adding some honey.
Thank you for the really quick and easy recipe.
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.
Ingredients
- 200g Raspberries (fresh)
- 400g Porridge oats
- 1 tsp Nielsen-Massey Vanilla Extract
- 8 tbsp Golden syrup
- 100g Butter (unsalted)
Utensils
- 20cm square tin
- Large saucepan