Yoghurt Tray Bake

Makes: 16-20 bars

Ingredients:

• 130g Brown sugar
• Zest of one lemon
• 100g Porridge oats
• 125 g Plain flour
• ½ Tsp Baking powder
• 1 Tsp vanilla extract
• 110g diced Butter (cold)

FILLING

• 2 tbsp Sugar
• 300g Frozen Raspberries
• 2 Tablespoons Cornflour
• 500g 0% Fat Free yoghurt

Method:

1. Pre-heat your oven to 180C and line a 9×9” tin (or use 8×8, your bars will be higher)
2. Get a large bowl and tip in your brown sugar, grate the zest of one lemon over the sugar and blend using your fingers tips to release the lemon oil.
3. Next add your dry ingredients, porridge oats, plain flour, baking powder and blend.
4. Using your fingertips smush the butter between your fingers as if you were making a crumble, so much so that the mix has changed colour and taken on a golden hue.
5. Use two thirds of the mixture to line and compress into a 9×9’ tin, reserve the remaining mixture as a crumble for the top
6. Use the back of a spoon to spread out the mix so you have an even layer.
7. In a small bowl add your yoghurt, sugar and cornflour and mix until combined, pour evenly on top of the oat mixture.
8. Next sprinkle your frozen raspberries, scatter across the top of the yoghurt so you have a raspberry in each corner and in every bite!
9. Sprinkle with the remaining crumble mix
10. 10.Transfer to a pre-heated oven for 45minutes until golden.
11. Leave in the tin until completely cold and transfer to a fridge to set for two hours
12. Once chilled, cut into squares & devour!

Huge thanks to Trish, @atouchofmagic for the recipe!