Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Raspberry and strawberry oaties recipe

405 ratings

Raspberries and strawberries provide the perfect flavour combination, while baked oats provide the crunch in this sweet treat. Perfect with a cup of tea - just remember to give them ten minutes to cool down! See method

Serves cuts into 15 squares
15 mins to prepare and 30 mins to cook, 10 mins to cool
200 calories / serving
Freezable
Vegetarian

Ingredients

225g self-raising flour
pinch of salt
175g sunflower margarine, plus extra for greasing
50g rolled oats
175g caster sugar
150g fresh raspberries, halved if large
150g fresh strawberries, stalks removed and halved

Why not try...

Strawberries
Expertly selected for freshness and quality

No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

Energy
835kj
200kcal 10%
Fat
10g 14%
Saturates
1g 5%
Sugars
14g 16%
Salt
0.5g <1%

of the reference intake
Carbohydrate 26.8g Protein 1.9g Fibre 1.4g

Method

Grease a Swiss roll tin 23cm x 33cm and preheat the oven to Gas 5, 190°C (170c fan), 375°F. Mix the flour and salt and rub in the margarine. Stir the oats and sugar into the mixture and use your hands to combine (it will be a thick doughy mixture).
Press half of the oat mixture into the prepared tin. Sprinkle over the raspberries and strawberries, squashing slightly to release the juice. Cover with the remaining oat mixture then press down firmly. Bake for 25-30 minutes or until golden brown. Leave to cool for 10 minutes then cut into squares.

See more Dessert recipes