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Raspberry oaty slice

Raspberries are the star of this scrumptious sweet treat. This jam slices uses the frozen kind, guaranteeing you fruity flavours all year, whenever you like! - by Chantal Walsh
  • 15 Feb 2017
Raspberry oaty slice
Cook: 85 Minutes - easy - Makes 15 - Vegetarian
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Raspberries are the star of this scrumptious sweet treat. This jam slices uses the frozen kind, guaranteeing you fruity flavours all year, whenever you like!

Ingredients

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

Method

  1. 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.
  2. 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.
  3. 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.
Chantal Walsh

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