Lingonberry oat slice with cardamom
A buttery oat base and crumble with a tart lingonberry layer and a hint of cardamom. Cuts into neat squares.
- Time1 hr plus cooling
- LevelEasy
- Costabout £0.22 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 180°C (160°C fan). Line a 20cm square tin with baking paper.
- 2
Mix the oats, flour, sugar, cardamom, baking powder and salt. Stir in the melted butter and water until the mixture clumps together.
- 3
Press just over half the mixture firmly into the tin to make an even base. Bake for 15 minutes until lightly golden.
15 min - 4
Stir the jam, lemon juice and cornflour together and spread over the hot base.
- 5
Scatter the remaining oat mixture over the top, pressing lightly. Bake for 25 to 30 minutes until the top is golden and the jam is bubbling at the edges.
27 min 30 s - 6
Cool completely in the tin, about 1 hour, then lift out and cut into 16 squares.
60 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.