For Raspberry Oats you will need:
200g fresh raspberries50g butter
75g clear honey
200g rolled oats
50g ground almonds
½ tsp vanilla extract
Begin by preheating the oven to 200C and grease a baking tray that's approximately 20x20cm. Don't worry if it's a little bigger, this recipe can stretch - student thinking there.
Now melt the honey, butter and a little salt in a medium saucepan.
When runny and melted together, take off the heat and stir in the oats, ground almonds and vanilla extract.
Oats are pretty aren't they? Also slow release energy food. Wahoo good food. Wahoo!
Mix together until the dry ingredients are covered in the wet. Should look vaguely granola-y now.
Press half the oat mix in an even layer on the bottom of the baking tray. Try to make sure there are no holes in this layer, or some raspberry/oaty goodness might escape.
Now for the fun part. Put your raspberries in a bowl and grab yourself a fork. Mash like crazy until they resemble a rough and rustic jam.
Whack the mashed raspberries on top of the oats.
Spread the jammy goodness out evenly.
Then spoon the remaining oats on top and smooth over. Pat down enough for the layers to stay together but try not to compact everything.
Bake for 10 minutes, until golden. Remove from the oven and leave to cool before slicing up into squares, slices or if you have some mad skils, stars. Who doesn't love a Raspberry Oat star?
Tuck in! Enjoy throughout the year - don't be afraid to substitute in seasonal fruit to get the most out of your money and the taste.
Looks so naughty doesn't it? Delightful bonus, it isn't naughty at all!
Happy Snacking Readers!