Filled with oats, rich muscovado sugar, zingy lemon and fresh sweet raspberries, these bars really pack a flavour punch. Whether you have them for breakfast or as a snack, they are super delicious and filling.
Prep
10 min
Cook
35 min
Serves
12
Difficulty
Easy
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Ingredients
raspberries 250 g
unsalted butter 200 g
plain flour 200 g
pine nuts 90 g
brown sugar 150 g
porridge oats 200 g
lemon 1 (zest)
Method
Preheat the oven to 1900°C/170°C fan/gas mark 5.
Butter a shallow 23cm cake tin (a square tin will make things easier later). Zest the lemon.
Place the plain flour, porridge oats and unsalted butter into a mixing bowl and use your fingers to work the mixture together to make a course crumb.
Stir in the sugar, lemon zest and ¾ of the pine nuts. Press the mixture together well so it forms large sticky clumps.
Put about two thirds of the oat mixture into the base of the tin, spread it out and press down very lightly - don't pack it too firmly. Scatter the raspberries on top and sprinkle the rest of the oat mixture on top.
Add the rest of the pine nuts and press everything down very lightly. Bake for 35 minutes until pale golden on top.
Cut into 12 bars with a sharp knife while still warm, then leave to cool in the tin before removing.These bars will last for 2-3 days in an airtight container in the fridge.
