This works equally well with raspberries, and makes a fabulous snack or pudding! Make it vegan with golden syrup instead of honey.
Preparation time: 15min
Cooking time: 20-25min
- Preheat the oven to 180ºC/fan 160ºC/gas mark 4. Line a 34cm x 11cm or 20cm x 20cm baking tin with parchment. If you have a loose-based tin, that is helpful.
- In a pan, melt together the coconut oil, margarine, honey and sugar. Stir in the oats and flour. Press around two-thirds of the mixture into the tin, firming it down and smoothing the top.
- Scatter over the blackberries then spoon the remaining oat mixture over the top leaving it loose and rough – it doesn’t matter if you can still see the blackberries. Sprinkle with the coconut if using.
- Bake for 20-25min until golden and the blackberries are oozing. Leave the traybake in the tin to cool slightly before serving warm in slices.
Tips: If you prefer, use all coconut oil or all margarine. You can also just use oats if you don’t have flour, though the mixture may be more crumbly.