Blackberry oaty traybake
Bake this oaty blackberry cake and cut into squares to serve
Servings 9
Calories 273kcal
Ingredients
- 100 g butter or sunflower spread
- 100 g caster sugar
- 2 tsp runny honey
- 2 medium eggs free-range
- 2 tsp vanilla bean extract
- 100 g self-raising flour
- 180 g porridge oats
- 250 g blackberries
Instructions
- Cream together the butter or sunflower spread and caster sugar until light and fluffy.
- Add the honey, eggs, and vanilla bean extract. Mix well.
- Pour in the flour and oats and mix well.
- Line a square baking tin (approx 20 cm) with baking paper. Preheat the oven to 180 degrees (fan).
- Spoon half the oaty mixture into the tin and spread into an even layer.
- Mash half of the blackberries in a small bowl with the back of a fork until you have a runny consistency.
- Spoon the mashed blackberries over the oaty mixture and spread around using the back of the spoon.
- Roughly spoon the rest of the oaty mixture over the blackberry layer and spread it gently.
- Scatter the remaining (whole) blackberries on top and press them in gently.
- Bake for 25 to 30 minutes or until golden brown on top and cooked through (check with a skewer).
- Allow to cool and then slice into squares and enjoy.
Nutrition
Calories: 273kcal | Carbohydrates: 37g | Protein: 5g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 60mg | Sodium: 95mg | Potassium: 142mg | Fiber: 3g | Sugar: 14g | Vitamin A: 390IU | Vitamin C: 5.9mg | Calcium: 28mg | Iron: 1.3mg