If you are new to home baking and want a foolproof and incredibly simple recipe to impress friends and family then this is for you – these oat and raspberry traybakes really are the most simple teatime treats to make!
- 125g unsalted butter
- 225g plain flour
- 130g porridge oats (rolled oats)
- 110g light soft brown sugar
- 2tbsp (30 mls) golden syrup
- 1/2 tsp baking powder
- 1 medium egg
- 1/2 jar of Jam Packed Raspberry Jam (approx 170g)
- sprinkling of caster sugar (optional)
Pre-heat the oven to 180°C (160°C fan) or gas mark 4
Grease a 9″ (23cm) square tin and line with baking parchment – make sure this overhangs the top edge of the tin so you can use this to help lift the finished product out of the tin.
Mix together all the dry ingredients (flour, oats, sugar, baking powder). Beat the egg and add to the dry ingredients, then mix all together.
Melt the butter with the golden syrup in a non-stick pan over a low heat and do not allow this to boil – alternatively you could melt the butter with the syrup in a microwave. Once melted, add the butter and warmed syrup to the rest of the ingredients in the bowl and mix to combine thoroughly.
Press 2/3 of the mixture into the bottom of the tin, using the back of a wooden spoon to press this right into the corners, until it is level and covers the whole of the base of the tin.
Layer on the raspberry jam, ensuring this covers the whole of the base.
Crumble the remaining mix on top of the jam.
Bake for approximately 20-25 minutes until the top is a golden brown colour. Allow to cool for approximately 15 minutes then score the top of the traybakes while still warm to make them easier to cut when cold. Allow the mix to cool fully in the tin before removing and placing on a board. Cut into 9 equal squares when cold along the score lines (you could cut these smaller if desired). Enjoy!
We have sprinkled caster sugar over the top of the ones used in the photo above. For a little extra luxury melt some white chocolate in a bowl over some hot water or in a microwave, then drizzle from a spoon over the top of the traybakes once cut into squares and separated slightly on the board.
If you are not going to eat all of these straight away (good luck with that!) store in an airtight container.
For an alternative serving suggestion and a make ahead dessert option, serve these with fresh raspberries and a scoop of vanilla ice cream.