Blueberry & Raspberry Oatbake
Prep time: 
Cook time: 
Total time: 
Serves: Serves 6
  • 100g rolled oats
  • 300ml hot milk
  • 100g unsalted butter, at room temperature
  • 60g caster sugar
  • 50ml honey
  • 1 tsp vanilla extract
  • 1 egg, lightly beaten
  • 120g plain flour
  • 1 tsp baking powder
  • 1 punnet blueberries
  • 1 punnet raspberries
  1. Soak the oats in the warm milk for at least 20 minutes.
  2. Preheat the oven to 180°C(160°C fan assisted) line a 35cm X 24cm deep tray with greaseproof paper.
  3. Sift the baking powder and flour together, set aside.
  4. Cream the butter and sugar together until light and fluffy before beating in the honey and vanilla.
  5. Follow this by beating the egg into the mix.
  6. Fold the flour mixture into the egg mixture. Then drain off any excess liquid from the oats and stir them through (if there isn't that much left then don't worry too much about draining it off).
  7. Spread this out in the prepared tin, then cover the top evenly with the fruit. If you want you can sprinkle the top with light brown sugar.
  8. Place in the center of the pre-heated oven and bake for 50 to 60 minutes until a knife inserted into the center comes out clean.
  9. Allow to cool for at least 10 minutes before serving. This is great on its own but would go very well with cream or ice cream, perhaps even custard.
Recipe by The Bearded Bakery at