Well create some more oaty delights in the form of a soft flapjack filled with fruit. These are very Scottish, even if I don't so myself. Now all you need with it is a scoop of vanilla ice-cream.
I used an 7 x 11 inch tin
300g jumbo rolled oats
170g brown sugar
100g dessicated coconut
100g plain flour
300g butter (or for vegan alternative, substitute with vegan margarine)
300g fresh raspberries
Preheat oven to gas mark 6 and line the baking tin with parchment paper.
Put the oats, sugar, coconut and flour in a large bowl and combine thoroughly. Form a well int he centre. Melt the butter, pour it into the well and stir until evenly distributed.
Press half the oat mixture into the lined baking tin. Next, scatter the berries evenly over the base. Now cover the layer of berries with the remaining oat mixture and press down firmly, these will be firm enough to be bars you can hold and eat, rather than eat with a spoon.
Place oat bars in oven and bake for 30 - 35 minute until golden brown. Cool in tray and then cut into bars.
These can be kept for up to 5 days in an airtight container.