Raspberry Oatmeal Slices

The sweet buttery crust and crumbly topping surrounding these raspberry filled bars is made with the whole grain goodness of oats. Eat warm for a delicious innocent treat.

Serving size




Oat topping

  • 200g rolled oats

  • 230g plain flour

  • 1 tsp ground cinnamon

  • 170g unsalted butter

  • 12 tsp salt

  • 1 tsp vanilla extract (we use Nielsen-Massey)

  • 1 tbsp honey

  • 30g Truvia

Raspberry Filling

  • 440g raspberries (fresh or frozen)

  • 2 tsp lemon juice

  • 45g cornflour

  • 30g golden caster

  • 30g Truvia


  • 1.

    Preheat the oven to 180C and grease your baking tin (13"x9")

  • 2.

    Place the oats, honey, Truvia, flour, cinnamon, butter, salt and vanilla into a bowl, and using a free standing or hand held mix, mix on low speed for 1 minute.

  • 3.

    Scrape sides of bowl, then mix on medium speed for approximately 2 minutes

  • 4.

    Place 23 of the oat mixture on the tray and save the remaining 13 for the topping.

  • 5.

    Press the oat mixture into the tin to create the base.

  • 6.

    For the filling, blend the raspberries, Truvia, sugar, lemon juice and cornflour until evenly mixed.

  • 7.

    Spread over the oat mix base.

  • 8.

    Top with the remaining oat mixture.

  • 9.

    Place into the over for 30-45 minutes, or until golden.

  • 10.

    Cut into squares while warm, then leave to cool.

  • 11.

    Eat and enjoy!