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rich emollient used in the management of eczema, psoriasis and other dry skin conditions.

25Oct

It’s Friday, and tonight I’m meeting up with some friends for dinner. I’ve been asked to bring a healthy pudding, so since crumble was already taken and I didn’t have any cream/mascapone to go with my freshly bought raspberries,  I decided to make these oaties – a healthier choice for the ‘dieters’ among the group. This recipe is an adaptation of traditional flapjacks, and these oaties have a lovely texture and are much lower in sugar and fat. They only took 20 minutes to prepare and cook – perfect for a busy mum like me!

Ingredients

  • 50g reduced fat spread (I used a light olive spread)
  • 75g golden syrup
  • 200g rolled oats
  • 50g ground almonds
  • 1 teaspoon almond essence
  • 150g raspberries (1 punnet)

Method

  • Turn oven on to 200 degrees C
  • Measure the spread and golden syrup into a small saucepan, and heat gently used the spread is melted
  • Add the oats, ground almonds and almond essence into the spread/syrup mixture – mix well
  • Place the raspberries in a bown and gently mash them with a fork
  • Lightly grease a 20cm x 20cm traybake tin
  • Add half the oats mixture in a layer at the bottom of the tin, and gently press down. Add the raspberries and spread evenly. Finally, add the remaining oat mixture on top of the raspberries, and press down gently
  • Place the tin in the pre-heated oven and bake for 15 minutes, until light brown
  • Leave to cool before cutting into approx 10 squares/rectangles and removing from the tin

raspberry almond oaties

Nutritional information

Makes 10 slices – each serving provides:

164 kcal

6.9 grams sugar

4.2 grams protein

Cost

I bought my raspberries from the local market for 50p a punnet (160g). I had the other ingredients in stock at home

  

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