Chocolate, raspberry and roasted hazelnut oaties
Makes: 16
Prep time: 15 minsTotal time: 
Recipe photograph by Martin Poole.
Chocolate, raspberry and roasted hazelnut oaties
Makes: 16
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
217Kcal
Fat
11gr
Saturates
4gr
Carbs
27gr
Sugars
16gr
Fibre
2gr
Protein
3gr
Salt
0.2gr
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Ingredients
- 200g raspberries
- 100g milk or dark chocolate chips
For the oat crumble layer
- 1 x 100g pack blanched hazelnuts
- 125g porridge oats
- 125g caster sugar
- 125g self-raising flour
- 75g soft butter, in pieces
- 75g golden syrup
- 1 large egg yolk
Step by step
Get ahead
Make a couple of days ahead; store in an airtight tin. They also freeze well.
- Preheat the oven to 180°C, fan 160°C, gas 4.
- Scatter the hazelnuts on a baking tray, toast in the oven for 8-10 minutes until golden, then cool before roughly chopping.
- Mix together all the ingredients for the oat crumble layer, then press half into a lightly oiled 20cm loose-bottomed square tin.
- Scatter half of the raspberries on top, followed by the chocolate chips and then the remaining oat layer mixture, pressing it down to make an even layer. Scatter the remaining raspberries on top.
- Bake for 45 minutes, cool for 15 minutes, then slice into squares and leave to cool completely in the tin before serving.
