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Berry Oat Traybake

You may have already noticed our ‘thing’ for oats. (In fact, one of our grandmothers ate oats everyday, and lived to nearly 105.) The humble grain is not only delicious, but loaded with vitamins and fiber and adds a lovely nuttiness to anything it accompanies. This fruity treat is packed with other good-for-you ingredients as well: berries and almonds. There is no flour in this recipe (take note all gluten-free followers!), and just enough sweetness is provided by the addition of honey and a bit of cinnamon, making this ideal with a cuppa or lovely for breakfast. We most often use blueberries, but raspberries, or indeed a combo of the two, would work beautifully if you feel so moved.

Berry Oat Traybake

6 oz. berries (1 cup)
2 oz. butter (4 tbs.)
3 oz. honey (4 tbs.)
1 tbs. packed brown sugar
7 oz. rolled oats (2 cups)
2 oz. ground almonds (½ cup)
½ tsp. cinnamon
½ tsp. almond extract

Heat the oven to 425°F and grease an 8-inch square pan. Mash the berries roughly and set aside.

In a medium saucepan, melt the butter, honey, and brown sugar with a pinch of salt. Take off the heat and stir in the oats, almonds, cinnamon, and almond extract. Press half the mixture into the prepared pan. Spread with the berries on top, then the remaining oats, smoothing with the back of a spoon. Bake for 10-12 minutes, or until golden. Remove from the oven and leave to cool before slicing into 12 pieces.

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