These Raspberry Oat Crumbles are absolutely delicious even before eating! The smell of cooked raspberries from the oven is simply sublime! They are a great treat as a dessert after a meal or an afternoon energy booster at work. They're so cheap and easy to make too! The sweet taste of the oats mixture and sweet and tangy raspberries compliment each other really well.
Serves: 6 Difficulty: Easy
Mollasses unrefined sugar (2.5 tbsn)
Bicarbonate of soda (1/8 teaspn)
whole grain flour (75g)
Salt (a twist)
Jumbo oats (60g)
Maple syrup (1 teaspn)
Unsalted butter (60g)
Add the Mollasses, bicarbonate of soda, whole grain flour, salt, jumbo oats, and butter to a mixing bowl and stir with a wooden spoon. Then use the tips of your fingers to break, warm and mould the butter to combine with the mixture. Once combined, add the maple syrup and continue kneading with finger tips.
Use an individual squared baking tray and grease each square with unsalted butter to prevent sticking. Then place mixture into each square and press down with fingers.
Add the raspberries to a blender and pour on top of each square. Place the remaining oat mixture on top of the raspberries and gently press down.
Heat the oven to 185 degrees Celsius (170 degrees Celsius fan)and place baking tray into the oven for 35 minutes.
Once removed, the baked oats will still be soft. Leave to cool and harden and use a spatula to remove from each square.
And you're done!