Description
These chewy oat and coconut squares are a sweet homage to Scottish baking: a buttery oat base topped with gooey raspberry jam and finished with a crisp coconut-oat crumble. They’re perfect for teatime or a cozy snack—rich, comforting, and full of buttery oat flavor.
Ingredients
Units
Scale
For the Base & Topping:
- 1 cup rolled oats
- 1/2 cup all-purpose flour
- 1/2 cup desiccated coconut
- 1/2 cup light brown sugar, packed
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted
- 1 tsp vanilla extract
For the Filling:
- 1/2 cup raspberry jam (or jam of your choice)
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper, leaving an overhang for easy removal.
- In a bowl, mix oats, flour, coconut, brown sugar, baking powder, and salt. Stir in melted butter and vanilla until combined.
- Press half of the mixture firmly into the bottom of the prepared pan to create a solid base.
- Spread raspberry jam evenly over the base layer.
- Sprinkle the remaining oat–coconut mixture on top, pressing lightly to hold.
- Bake for 25–30 minutes, until the top is golden and crisp.
- Cool completely in the pan, then lift out using the parchment overhang and slice into squares.
Nutrition
- Serving Size: 1 square
- Calories: 220 kcal
- Sugar: 12g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 15mg