Fruits and oats mixed together in a dessert bar just sounded heavenly to me when I first saw the recipe for these bars in a BBC Good Food cookbook I borrowed from the library recently, so I knew I had to give this recipe a try. And I was not disappointed when I baked and tasted these beauties, in all their crunchy, fruity, crumbly glory. So, I truly recommend you give this recipe a go when you have a spare hour, you won’t be sorry.
200g plain flour
200g porridge oats
250g unsalted butter, cubed and softened
175g light muscovado sugar
grated zest of 1 lemon
100g pine nuts
1. Heat the oven to 190 degrees celcius and grease a rectangular cake tin.
2. Tip the flour, oats and butter into a mixing bowl and work together with your fingers until you get coarse breadcrumbs.
3. Mix in the sugar, lemon zest and three quarters of the pine nuts using your hands, then press the mixture together well so it forms large, sticky clumps.
4. Put two thirds of the mixture into the tin, spreading and pressing it down lightly.
5. Scatter the raspberries on top of the oat mixture.
6. Sprinkle the remaining third of the oat mixture over the raspberries and then the rest of the pine nuts, pressing down lightly.
7. Bake for 30-35 minutes until pale golden on top and cut into 12 bars while still warm. Leave the bars to cool in the tin.
photo credit: Lucy