Ingredients
Bars
- 7.7oz-220g porridge oats
- 8.8oz-250g plain flour (sifted)
- 1 teaspoon ground cinnamon
- 6.7oz-190g unsalted butter (room temperature)
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 0.8oz-25g sugar alternative (like Canderel)
- 1.7oz-50g desiccated coconut
Filling
- 15.8oz-450g blueberries
- 0.1oz-5g sugar alternative (like Canderel)
- 2 teaspoons lemon juice
- 2 tablespoons strawberry jam (seedless)
- 2.2oz-65g cornflour
Method
- Pre-heat oven with an over tray inside to 320˚f/160˚c regular oven or 284˚f /140˚c fan assisted oven. Grease a 20cm/8" square cake tin and set to one side
- In a large mixing bowl, place the flour, butter, oats, cinnamon, salt, vanilla extract, coconut and sugar alternative and mix together using a hand-mixer, stand mix or good old fashioned wooden spoon. Mix until well combined
- Squish 2/3 of the mix into the base of the prepared tin using the back of a spoon so it is compact- flattening it down evenly. Set to one side along with the bowl with the remaining mix
- Continue by making the filling. Blitz together the blueberries, sugar alternative, jam and cornflour until well combined. Spoon it over the oat mixture and spread it out evenly
- Add the remaining oat mixture by sprinkling it out over the top of the blueberry mixture until completely covered. Lightly press down with your fingers to create an even layer
- Pop into the oven for 40 minutes until golden brown. Turn the oven up to 338˚f/170˚c regular oven or 302˚f /150˚c fan assisted oven and bake for a further 15 minutes
- Remove from the oven and slice into bar shapes whilst still in the tin straight away
- Remove from the tin after 10 minutes being out of the oven. Leave to cool completely before serving or storing
