Fresh and tasty and the kids love them I have made this with frozen strawberries and raspberries. Just defrost them thoroughly and allow them to warm up before using. Just as delicious.
Grease a tin 23cm x 33cm and preheat the oven to Gas 5, 190°C (170c fan), 375°F.
Mix the flour and salt and roughly rub in the butter. Stir the oats and sugar into the mixture and use your hands to combine it to a thick doughy mixture.
225 g self-raising flour, 2 pinch Salt, 175 g butter, 50 g rolled oats, 175 g caster sugar
Press half of the oat mixture into the prepared tin.
Sprinkle over the raspberries and strawberries, squashing slightly to release the juice.
150 g raspberries, 150 g strawberries
Cover with the remaining oat mixture then press down firmly.
Bake for 25-30 minutes or until golden brown.
Leave to cool for 10 minutes then cut into squares.