Raspberry Breakfast Slice

Method

  1.  Preheat oven to 180°C.
  2. Combine raspberries, sugar, corn-starch and lemon juice in a saucepan. Stir over medium heat until mixture comes to a boil. Simmer, stirring constantly, 2 minutes until sauce is thick and glossy. Remove from heat.
  3. Combine oats, flour, sugar, walnuts, wheat germ and cinnamon in a food processor. Process until oats and walnuts are finely ground. Add oil and egg, pulse to combine evenly.
  4. Press half of the crumb mixture evenly on bottom of a 24 x 24 cm baking pan.
  5. Spread raspberry mix evenly over crumb mixture. Top with remaining crumbs and pat down gently.
  6. Bake for 30 minutes or until golden brown. Cool completely in pan. Cut into slices.