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225G Whole rolled oats

250g Plain Flour

350g Light soft brown sugar

1 tsp bicarbonate of soda

250g unsalted butter

100g white and dark chocolate chips

2 or 3 tins of Carnation caramel

30g raspberry powder

30g whole raspberry or raspberry crumble



  1. Preheat the oven to 180C/gas mark 4 and line a 30 x 20cm baking tin with baking paper.
  2. Pulse the rolled oats in a food processor for a few sections to break them up.
  3. In a separate bowl mix the oats, flour, sugar, bicarbonate of soda and 1tsp of salt.
  4. Melt the butter and then stir into the oaty/flour mixture and keep stirring until all the butter is mixed in.
  5. Take two thirds of the mixture and spoon into the dish pressing down firmly and ensuring the layer is level.
  6. Take 30g of raspberry powder and add water to it slowly and stir until you have a consistency of a thick sauce.
  7. Pour the raspberry sauce mix over the entire layer of oats.
  8. Sprinkle half of the chocolate chips over the raspberry sauce layer
  9. Use half the caramel and layer over the top of the chocolate chip layer
  10. Take the remainder of the oat mix and layer this on top of the chocolate chip layer
  11. Bake in the oven for 25 minutes.
  12. Take the dish out of the oven and leave to cool completely
  13. Once cooled….
  14. Take the remainder of the caramel sauce and layer on top of the oaty mix
  15. Scatter the remainder of the chocolate chips and whole raspberries and layer on top of the caramel
  16. Place the dish in the fridge and leave for a minimum of 2 hours

Serving Suggestions

Great centre piece for a family Easter dessert