Photography: Cath Muscat
Everyone should have a healthy oat slice recipe in their repertoire. It’s amazing that a recipe with such simple ingredients can become such a versatile snack, great for breaky-on-the-go, school lunchboxes, picnics or even just as an afternoon pick-me-up.
Raspberries are the ruby stars of this sweet treat, and the inclusion of frozen berries means you can enjoy it all year round.
Ingredients
Method
Preheat oven to 180°C. Grease and line the base and sides of a 28cm x 18cm slice tin, allowing baking paper to overhang a little. Put flour, baking powder, sugar and oats in a large bowl and stir until combined. Add melted butter and combine well. Press two-thirds of the mixture into the base of prepared tin.
Drain liquid from defrosted raspberries through a mesh sieve. Spread jam over oat base then top with drained raspberries. In a bowl, combine remaining oat mixture and coconut with your hands. Crumble over raspberry layer.
Bake for 35-40 minutes or until golden. Allow to cool in tin for 30 minutes. Holding the baking paper, lift out of tin and transfer to a wire rack to cool. Cut into squares and serve.
