Recipes
Raspberry traybake
Don't waste a mouthful - wrap leftover pieces in clingfilm for next day's packed lunches
Don't waste a mouthful - wrap leftover pieces in clingfilm for next day's packed lunches
(8 votes)
Cook: 40 Mins
Serves: 12
Price: 71p per serving
Nutritional Information
Each 94g serving contains
Energy
1286kj
307kcal
1286kj
307kcal
15%
Fat
14.1g
14.1g
Med
20%
20%
Saturates
6.3g
6.3g
Med
32%
32%
Sugars
20.7g
20.7g
High
23%
23%
Salt
0.21g
0.21g
Low
4%
4%
of your reference intake.
Typical energy values per 100g:
1368kj/327kcal
Typical energy values per 100g:
1368kj/327kcal
Ingredients
125g butter, melted
150g honey
125g demerara sugar
350g porridge oats
50g pumpkin seeds
25g Asda Golden Linseeds
300g Asda Frozen for Freshness Raspberries
Method
1
Preheat the oven to 180C/160C Fan/Gas 4. Line a baking tray with baking parchment.
2
In a bowl, combine the butter, honey, sugar, porridge oats, pumpkin seeds and linseeds.
3
Pour two-thirds of the mixture into the tray and pat down with the back of a large spoon until even. Sprinkle on the raspberries and top with the remaining oat mixture.
4
Bake for 20-25 mins until golden. Remove from the oven, cut into 12 rectangular bars while still in the tray, then leave to cool completely.