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. For more slice recipes, check out our slice recipe collection.
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.
