Summer Berry
Oat & Nut Slice


  1. Preheat the oven to 190ºC, gas mark 5.

  2. Mash the raspberries with a fork in a bowl and set aside.

  3. Process the nuts in a food processor to form fine flour. Add the oats and process again to break them down. Place in a large bowl

  4. Place the dates, vanilla and coconut butter in a food processor and blend to form a paste. Add to the dry ingredients and mix well with your hands to form a crumbly dough

  5. Place half of the mixture into a greased and lined 20cm / 8inch square shallow baking tin. Press the mixture down well with a back of a metal spoon.

  6. Spread the mashed raspberries over the oat base then top with the remaining oat mixture pressing down lightly.

  7. Bake in the oven for 25-30 minutes until golden brown. Allow to cool then cut into slices

Serves: 12
Preparation time: 20 mins
Cooking time: 35 mins
Difficulty level: Easy
Recipe by
Christine Bailey


  • 150g / 5oz cashew nuts

  • 225g / 8oz Nairn’s gluten free porridge oats

  • 125g /4 ½ oz dates, chopped

  • 1tbsp vanilla extract

  • 125g / 4 ½ oz coconut butter or butter melted

  • 200g / 7oz raspberries