Raspberry and Strawberry Oaties

homemade raspberry and strawberry oaties

Besides being a scrumptious treat for all the family to enjoy, these delicious raspberry and strawberry oaties are great way to use up leftover fruit. 

Prep time: 15 minutes

Cook time: 30 minutes

Servings: 15 people


Grease a Swiss roll tin 23cm x 33cm and preheat the oven to Gas 5, 190°C (170c fan), 375°F. 

Mix the flour and salt and roughly rub in the margarine. 

Stir the oats and sugar into the mixture and use your hands to combine (it will be a thick doughy mixture).

Press half of the oat mixture into the prepared tin.

Sprinkle over the raspberries and strawberries, squashing slightly to release the juice.

Cover with the remaining oat mixture then press down firmly. 

Bake for 25-30 minutes or until golden brown.

Leave to cool for 10 minutes then cut into squares.



225g self-raising flour
pinch of salt
175g sunflower margarine, plus extra for greasing
50g rolled oats
175g caster sugar
150g fresh raspberries, halved if large
150g fresh strawberries, stalks removed and halved