Raspberry Oat Traybake Recipes

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RASPBERRY OAT TRAYBAKE



Raspberry oat traybake image

Satisfy your craving for a sweet snack by baking this healthier treat that's packed with good-for-you ingredients

Provided by Good Food team

Categories     Afternoon tea, Buffet, Dessert, Lunch, Snack, Treat

Time 30m

Yield Cuts into 16 slices

Number Of Ingredients 6

150g punnet fresh raspberries
50g butter , plus extra for greasing
75g clear honey
200g rolled oats
50g ground almonds
½ tsp almond extract

Steps:

  • Heat oven to 220C/200C fan/gas 7. Grease a 20cm x 20cm baking tray. Mash the raspberries roughly in a bowl and set aside.
  • In a medium saucepan, melt the butter and honey with a pinch of salt. Take off the heat, then stir in the oats, ground almonds and almond extract. Mix until they are coated in the butter and honey mixture.
  • Press half the oat mix in an even layer in the baking tray. Spread the mashed raspberries on top, then spoon the remaining oats on top and smooth with the back of a spoon. Bake for 10-12 mins or until golden. Remove from the oven and leave to cool before slicing into 16.

Nutrition Facts : Calories 111 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.06 milligram of sodium

RASPBERRY & ALMOND TRAYBAKE



Raspberry & almond traybake image

One mixture all whizzed in the food processor makes the base and topping for this bake

Provided by Good Food team

Categories     Afternoon tea, Snack, Treat

Time 1h30m

Yield Cuts into 16-24 slices

Number Of Ingredients 7

250g self-raising flour
50g ground almonds
200g butter , diced
280g golden granulated sugar
50g desiccated coconut
2 medium eggs
350-450g/12oz-1lb fresh or frozen raspberries

Steps:

  • Heat the oven to 180C/fan160C/gas 4. Butter an oblong cake tin (about 31 x 17 x 3cm). Tip the flour, ground almonds, butter and sugar into a food processor and whizz just until the butter is evenly distributed - or rub together by hand. Remove 85g/3oz of the mix, stir in the coconut and put to one side. Add the eggs to the remaining mixture in the food processor and whizz quickly - or mix with a wooden spoon. It doesn't need to be very smooth.
  • Spread this mixture over the base of the tin, then scatter half the raspberries over the top. Sprinkle with the coconut mixture and bake for 45 mins. Dot the remaining fruit over the surface and cook for a further 15 mins, until firm to the touch. Cool in the tin and cut into slices, squares, whichever shape you want. They will keep for up to 2 days in the fridge.

Nutrition Facts : Calories 179 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 12 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.3 milligram of sodium

RASPBERRY OATMEAL



Raspberry Oatmeal image

I always like fruit in my oatmeal, and raspberries are my absolute favorites. You can use either frozen or fresh (fresh is better, of course, but not usually practical!). Yum.

Provided by Sheepie87

Categories     Breakfast

Time 10m

Yield 1 serving(s)

Number Of Ingredients 5

1/2 cup quick-cooking oats
1 cup skim milk (or your milk preference)
1/4 cup raspberries (frozen or fresh)
1 teaspoon brown sugar
1 tablespoon maple syrup

Steps:

  • Cook oats according to directions on package.
  • When you add the oats to the milk, add the raspberries as well if you are using frozen. Otherwise, skip this step.
  • When oats are done, add remaining ingredients and mix well. Yum!

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