Raspberry/strawberry oat squares

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Prep time:

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Serves: 6



  • 225g self-raising flour

  • 175g sugar

  • 175g rolled oats

  • 1 tin raspberries or strawberries in juice/syrup

  • 175g butter or non-dairy spread


  1. Pre heat oven to 200c/gas mark 6.
  2. Grease a baking tin (I use 28x18cm) or line with baking parchment.
  3. Rub together flour and spread, then stir in oats and sugar.
  4. Drain the fruit but reserve the juice/syrup.
  5. Press half of the oat mix into the tin and even out, pressing down with the bottom of a spoon. Top with the drained fruit. Add the remaining oat mix to the top and press down again.
  6. For a softer texture, drizzle 3-4 tbsp of the syrup/juice over the bake. For a crispier texture add less or omit it totally. Press down again with spoon.
  7. Bake for approximately 15 minutes until it starts to brown. Leave to cool before slicing.

Additional Information

  • Kids can help

  • cake

  • Basics

  • strawberry

  • raspberry

  • Snack

  • Lunchbox

  • Cake/Dessert

  • Vegetarian

  • Nut Free

  • Egg Free

  • Dairy Free

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