Strawberry and Caramel Oat Bars
- Makes 24
- Easy
These are in-between a cake and a flapjack, the sweet strawberries are delicious baked in the oaty mixture – great to eat on the go!
Published:
These deliciously fruity oat bars use Jubilee Selections Strawberries – found in the premium section of all major supermarkets in season end of May-September – and, are a great alternative to calorie laden after-school snacks for children.
You will need a deep tin about 30cm x 18cm, lightly greased
Ingredients
- butter 200g, softened
- golden caster sugar 100g
- soft brown sugar 100g
- medium free-range eggs 3, lightly beaten
- self-raising flour 200g (7oz)
- runny honey 2 tsp
- medium sized porridge oats 360g
- Jubilee Selections Strawberries 500g, chopped (reserve some slices for topping if wish)
- A few spoonfuls of ready bought caramel for drizzling (optional)
Method
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Step 1
Preheat the oven to 180C/160C/Gas 4. Add the butter and sugar to the bowl of a food mixer, using the beaters beat them together until pale and creamy. Slowly add the eggs, beating as you go and tip in a little flour to stop it from curdling. When all incorporated, mix in the remaining flour, honey and oats, then stir in the strawberries.
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Step 2
Spoon into the tin and press to flatten, then put in the oven and bake for about 40-50 mins until golden and when a skewer comes out clean when poked. You may need to loosely cover it with foil half way through.
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Step 3
Remove from oven and leave it to cool completely then slice and remove from tin. Top with reserved strawberries to serve if wish.
Tip: For a bit of indulgence, drizzle the caramel sauce all over the strawberry slices
