With my bargain berries all washed and ready, I decided on a simple bake to use them up. I’m eating oaty flapjacks every morning so this will be a nice variation on the theme. I had a look at a bunch of options and made my own slant on them to reduce the calories down a bitty.
- 195g Scottish Porridge Oats
- 50g Flora Light
- 55g Ground Almonds
- 70ml Golden Syrup
- 175g Raspberries
- 1/2 tsp vanilla essence
- Round medium silicone cake tray.
Preheat the oven to 200-220.
Crush the raspberries down to a goo and set aside.
Gently melt the Flora, Golden Syrup and Vanilla in a pan.
Remove from the heat and add the almonds and oats. Mix it up till you have all the oates coated and it starts to form into a lump.
Press half the oat mixture into the tray. Do it firmly so there is no gap for the raspberries to goo through.
Spread the crushed berries onto the oats evenly.
Add the rest of the oats on top sandwiching the berries and press it down well and smooth. Don’t let the berries bleed through but it will turn into a crumble if you don’t press it properly!
Bung it in the oven for 20-25 mins or till golden brown.
Turn it out to a rack to cool, then to a board and slice it up.
This made me 12 pieces in total, at 133 calories each.
Verdict – pretty good! My raspberries are a bit tart so I could add in some icing sugar to the crush to sweeten them up next batch but these are going in the freezer for next week! Yey!