About this recipe:A versatile traybake with oat and walnut layers, and your choice of fruit preserves sandwiched in between.
225g butter, softened
220g dark brown soft sugar
225g plain flour
160g porridge oats
3/4 teaspoon bicarbonate of soda
1 teaspoon ground cinnamon
60g chopped walnuts
240g fruit preserves, any flavour
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:15min › Cook:25min › Ready in:40min
Preheat the oven to 200 C / Gas 6. Grease a swiss roll tin.
In a medium bowl, cream together the butter and dark brown soft sugar until smooth. Combine the flour, oats, bicarbonate of soda and cinnamon; stir into the creamed mixture. Mix in the walnuts. Set aside approximately 500g of the mixture. Press remaining mixture evenly into the bottom of the prepared tin. Spread preserves over the base and crumble the reserved oat mixture over the top.
Bake in the preheated oven for 25 to 30 minutes until golden. Cool before cutting into slices.