About the Recipe
Ingredients
ALLERGENS: CONTAINS GLUTEN AND NUTS
1 cup traditional rolled oats
2 cups plain flour
1 cup brown sugar
¾ cup shredded coconut
1 tsp baking powder
½ tsp ground cinnamon
⅓ cup nuts of choice
200g butter, melted
375g raspberries
¼ cup cornflour
¼ cup caster sugar
Equipment Needed:
measuring tools
baking pan
bowls
oven
Preparation
Preheat oven to 200c
Grease slice pan and line with baking paper
Place oats, flour,brown sugar, coconut, baking powder, cinnamon, nuts and butter in a large bowl. Mix
Spoon ⅔ of the oat mixture in the pan and press down firmly
Bake for 20 mins
Place raspberries, cornflour and caster sugar in separate bowl and crush with fork
Spread raspberry mixture over baked oats
Add the remaining oat mixture to the pan and bake for a further 35 mins
Let pan to cool and cut into squares.