This recipe came because I tried strawberries for the first time last month (I know I know..how come I have never tried them before). Anyways, I tried them and I liked them so decided I wanted to make something with them.
Also, last year when I made flapjacks. I had to buy oats for them and I can never find a small bag so I end up with a big 1kg bag and I never know what to do with the oats so they just end up in the cupboard until I make flapjack again. Therefore, I decided I need to find a recipe that would use up the oats.
My raspberries and strawberries were picked by me and my brothers children over the weekend. We went to this farm that has pick your own so I thought it would be nice to get some fresh berries for this recipe.
This smelt so good when it came out of the oven, the berries have gone all gooey and it smells a little like hot fresh jam. This recipe was a huge hit with me as I’m not a huge berry person. You could enjoy this with some double cream or some hot custard.
Grease a Swiss roll tin 23cm x 33cm and preheat the oven to Gas 5.
Mix the flour and salt and 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.
* If you want to make this recipe healthier then you could use sunflower margarine or olive oil spread.