Ingredients 

• 150g butter 
• 150g light brown soft sugar 
• 4 tbsp honey  
• 300g porridge oats 
• 100g frozen raspberries 

Method 

1. STEP 1 

Heat oven to 200C/180C fan/gas 6 and line a 20 x 20cm baking tin with parchment. Melt the butter, sugar, honey and a pinch of salt in a pan. Once the mixture is bubbling and combined, stir in the oats. 

2. STEP 2 

Tip the oat mixture into the lined baking tin and press down with the back of a spoon. Scatter over the raspberries, then lightly press them into the oat mixture. Bake for 25-30 mins until golden brown. Leave to cool, then cut into 9 or 12 flapjacks.