1 ½ cups wholemeal plain flour
½ tsp baking powder
½ cup brown sugar
1 ½ cups rolled oats
225 g unsalted butter, melted
200 g frozen raspberries, defrosted
¼ cup raspberry jam
½ cup flaked or shredded coconut
- 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.