White Chocolate Raspberry oat bars

Elegant, fruity, indulgent

Bake Time: 25 min | Makes: 12 bars | Reader Favorite

These white chocolate raspberry oat bars combine tart fruit with sweet chocolate.

Ingredients

• 200g rolled oats
• 100g butter
• 75g honey
• 50g light brown sugar
• 75g dried raspberries
• 75g white chocolate chunks
• 1 tsp vanilla extract
• Pinch of salt

Method

1. Preheat oven to 180°C (160°C fan)
2. Line a 20cm square tin with baking paper
3. Melt butter, honey, and sugar in a pan
4. Remove from heat, stir in vanilla
5. Mix in oats, raspberries, half the white chocolate, and salt
6. Press into tin, sprinkle remaining chocolate on top
7. Bake for 20-25 minutes until golden
8. Cool completely before cutting

Batch Baking

Bake once, enjoy for weeks. Make a double batch - one for now, one for the freezer. Saves you £15 per week compared to shop-bought bars. Perfect for packed lunches or afternoon treats.

The secret

Dried raspberries work better than fresh. The tartness balances the sweet white chocolate perfectly.

Storage tip: Keep for 2 weeks in a tin, or freeze for 3 months.