Guest chef

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.

follow on twitter

Chocolate, raspberry and roasted hazelnut oaties

  • Makes 16
  • Prep 15 mins
  • Total time 1 hr, plus cooling
3.5/5 rating (30 votes)
Chocolate raspberry oaties
Chocolate, raspberry and roasted hazelnut oaties

step by step

  • 1Preheat the oven to 180°C, fan 160°C, gas 4.
  • 2Scatter the hazelnuts on a baking tray, toast in the oven for 8-10 minutes until golden, then cool before roughly chopping.
  • 3Mix together all the ingredients for the oat crumble layer, then press half into a lightly oiled 20cm loose-bottomed square tin.
  • 4Scatter 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.
  • 5Bake for 45 minutes, cool for 15 minutes, then slice into squares and leave to cool completely in the tin before serving.
  • Recipe photograph by Martin Poole.

Get ahead

Make a couple of days ahead; store in an airtight tin. They also freeze well.

You will need

  • 200g raspberries
  • 100g milk or dark chocolate chips
  • a little oil, for greasing

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

+ Nutritional Information