- 150g butter
- 150g light brown soft sugar
- 4 tbsp Organic Honey & Raspberry, Strawberry
- 300g porridge oats
- 100g frozen raspberries
Heat oven to 200C and line a 20 x 20cm baking tin with parchment. Melt the butter, sugar, honey and a pinch of salt in a pan. Once the mixture is bubbling and combined, stir in the oats. Tip the oat mixture into the lined baking tin and press down with the back of a spoon. Scatter over the raspberries, then lightly press them into the oat mixture. Bake for 25-30 mins until golden brown.
If you make this recipe, be sure to take a photo and hashtag it #HexapiHoney. We'd love to see what you create!