Raspberry oat slices

    55 min

    This is so easy and is one of my favourite recipes. It tastes even better if you use homemade raspberry jam.

    1685 people made this

    Serves: 12 

    • 5 tablespoons light brown soft sugar
    • 125g (4 1/2 oz) plain flour
    • 1/4 teaspoon bicarbonate of soda
    • pinch salt
    • 100g (4 oz) porridge oats
    • 125g (4 1/2 oz) butter, softened
    • 250g (9 oz) good quality raspberry jam

    Prep:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Preheat oven to 180 C / Gas mark 4. Grease one 20cm (8 inch) square cake tin, and line with baking parchment.
    2. Combine brown sugar, flour, bicarbonate of soda, salt and porridge oats in a large bowl. Rub in the butter using your hands to form a crumbly mixture.
    3. Press 3/4 of the mixture into the bottom of the prepared cake tin, reserving the rest for the topping. Spread the jam over the base but not quite to the edges as it will spread.
    4. Sprinkle the remaining crumb mixture over the top and lightly press it into the jam.
    5. Bake for 35 to 40 minutes in preheated oven or until lightly browned. Allow to cool before cutting into slices.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (1444)


    Lovely recipe, found that it needed a tbsp of golden syrup to bind it and used 75g stork, 75g brown sugar, 75g flour, 125g jam and 125g oats and it came out perfect and a bit lower on the old calories!  -  20 Mar 2012


    This works wonderfully with applesauce and cinnamon - like an Apple crumble bar! I'll be making these a lot I think :D  -  02 Aug 2013


    A big hit, thanks! I used olive spread instead of butter as I realized at the last minute that I hadn't any. Still worked Also, I found pressing it into the tin a challenge as it stuck to everything I used to press it in; ended up taking it out of the tin, rolling it into a ball and using a rolling pin to make the oblong shape of my tin. Worked a treat.  -  24 Oct 2011