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Gooseberry and pecan oat bars
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200g unsalted butter, plus extra for greasing
400g Waitrose Cooks’ Ingredients gooseberries, topped and tailed
175g soft light brown sugar
200g wholemeal spelt or rye flour, or a mixture
¾ tsp ground cinnamon
150g rolled porridge oats
100g pecans, chopped
½ tsp fine salt
1. Preheat the oven to 200˚C, gas mark 6; lightly grease and line a 20cm square baking tin with baking parchment. Put the gooseberries with 75g sugar in a saucepan set over a low-medium heat. Stir often for 10-15 minutes, until jammy and thick; set aside. Mix the flour, cinnamon, oats, pecans and salt together. Melt the butter and remaining 100g sugar together over a low heat. Mix into the flour and oat mixture until you have a dough.
2. Press ½ the dough over the bottom of the baking tin. Spread the gooseberries evenly over the dough. Carefully top with spoonfuls of the remaining oat mixture, spreading it out roughly (you don’t want it too smooth) with the back of a spoon to make an even layer. Bake for 25-30 minutes, then cool completely in the tin (or ideally overnight). Cut into 12-16 bars or squares, as wished.
This recipe first appeared in Waitrose Food, July 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
Per bar (14) 1325kJ
This recipe was first published in June 2018.
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