• 300g eating apples, peeled, cored and diced
  • 255g porridge oats
  • 2 teaspoons ground cinnamon (optional)
  • 397g can Carnation Caramel
  • 300g fresh or frozen forest fruits
  • 15g butter, finely cubed (plus extra for greasing)
  • 55g flaked almonds, toasted


  1. 1

    Preheat the oven to 180°C, fan 160°C, gas mark 4. Grease and line an 18 x 28cm baking tin with baking paper.

  2. 2

    Tip the apple into a saucepan with 6 tablespoons of water, cover with a lid and cook until soft (about 5-6 minutes). Drain the excess water and puree in a blender or mash with a potato masher.

  3. 3

    Tip 200g of the oats and the cinnamon (if using) into a large bowl and add the cooked apple and two-thirds of the caramel. Mix well.

  4. 4

    For the base: spread two-thirds of the oat mixture onto the base of the tin and push into the corners with the back of a spoon for a completely smooth layer.

  5. 5

    Tumble the berries on top of the base. Beat the remaining caramel in the can then drizzle over the berries.

  6. 6

    Make a crumbly topping: add the last 55g of oats to the remaining mixture in the bowl and mix well. Using your fingers rub in the butter (it gets a little messy!). Add the almonds and stir together.

  7. 7

    Dot the final oat mixture over the berries and press down slightly to stick all the layers together. Bake for 25-30 minutes until golden brown.

  8. 8

    Leave to cool completely before cutting into squares. Enjoy with a blob of Greek yogurt or clotted cream.

Nutritional Details

Each serving provides
  • Energy 976kj 233kcal 12%
  • Fat 6.7g 10%
  • Saturates 2.4g 12%
  • Sugars 23.0g 26%
  • Salt 0.13g 2%

% of the Reference Intakes

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