Updated: Feb 12, 2019
150g rolled oats
90g plain flour
100 g soft brown sugar (ensure sugar is vegan friendly - see Tips and note below)
¼ teaspoon baking powder
zest of 1 lemons
a pinch of salt
150g rapeseed oil
350g of fresh berries - e.g. raspberries, blackberries, blackcurrants, redcurrant (or frozen ones which have been defrosted) - you can use other fruit if you prefer
125g raspberry jam (ensure vegan friendly jam, or use a fruit syrup instead)
1 tsp vanilla extract
If you are cooking vegan, ensure your sugar does is not refined using bone char (see Tips). Choose an organic or beet sugar that is vegan friendly, or substitute the sugar with a vegan friendly syrup like Sweet Freedom Fruit Syrup or Lyle's Dessert Syrup. 1 tablespoon of syrup should be sweet enough to equate to 2 tablespoons of sugar, but adjust to your taste.
Preheat the oven to 375°F (190°C) and line an 8"x8" (20cmx20cm) tin with parchment paper.
In a bowl, mix together the rolled oats, flour, sugar, lemon zest, baking powder and salt. Gradually stir in the oil and mix until a dough forms. It should not be very crumbly, but should stick together.
Spoon out just under two-thirds of the dough onto the bottom of the prepared baking pan and press it down. Now bake this base for 10-12 minutes or until the edges have just started to brown.
Whilst it is cooking, prepare the filling. Mix together the berries, jam, vanilla extract and salt in a bowl. Once the base is baked, spoon this over it whilst it is still warm. Sprinkle with the remaining oat mixture over the berries.
Bake for another 22-25 minutes or until the top has lightly browned and the filling is bubbly. Remove from the oven and allow to cool completely. Once cool, place in the fridge for a couple of hours before cutting. These can be stored for a few days in the fridge and can also be frozen.
Inspired by Texan Erin