Strawberry & Caramel Oat Bars
Makes 24 slices
Preparation 20 mins
Cooks in 45 mins
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!
200g butter, softened
100g golden caster sugar
100g soft brown sugar
3 medium free-range eggs, lightly beaten
200g self-raising flour
2 tsp runny honey
360g medium sized porridge oats
500g Jubilee Selections Strawberries, chopped (reserve some slices for topping if wish)
A few spoonfuls of ready bought caramel for drizzling (optional)
You will need a deep tin about 30cm x 18cm, lightly greased
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.
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.
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