Well, after a few weeks of cloud and cooler weather, this weekend has been absolutely beautiful (how typically British of me talking about the weather…!) I had the most delicious, and I mean literally drooling over the plate, brunch today at a cute spot in Haggerston called The Barge House – I will be doing a blog soon on my favourite London brunch spots, so stay tuned! After rolling my way out of the brunch spot, I went for a stroll to Columbia Road Flower Market in search of a giant sunflower, but unfortunately I left empty handed.

Anyway, for all you Sunday bakers – and weekday bakers for the like – I have created a brand new recipe using fresh raspberries, rolled oats and coconut. I hope you enjoy it and I cannot wait to see your creations!


  • 100g coconut oil (soft/melted)
  • 80g runny honey
  • 200g rolled oats (I LOVE using jumbo oats with this recipe)
  • 200g fresh raspberries
  • 35g desiccated coconut
  • 1 tsp coconut sugar
  • sprinkle of flaked almonds


  1. pre-heat the oven to 200’c fan
  2. grease and line a 20 x 20cm baking tin
  3. mash the raspberries in a bowl with a fork and mash in the coconut
  4. melt the coconut oil (if not already melted) on a low heat in a saucepan and add in the honey
  5. add the oats to the saucepan and stir until they are coated
  6. press half of the oat mixture into the base of the baking tin
  7. spread the raspberry and coconut mixture on top of the oat layer and ensure it is evenly spread
  8. top the raspberry layer with the remaining oat mix
  9. top the mixture with some flaked almonds and a sprinkle of coconut sugar
  10. bake in the oven for 12-14 minutes (until golden on top)
  11. leave to cool for at least 30 minutes in the fridge (I also think putting this in the freezer is great) then slice into 9 squares and enjoy!
  12. keep refrigerated for maximum taste and shelf life

Love from,

Charlotte x

Pssst…. remember to tag me @cleaneatscharlotte and use the hashtag #CECbakes!


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