Oatmeal Slices

Name: Oatmeal Slices
Yield: 12
Ingredients: 1 pack short crust pasty; 1 jar jam (flavour is your choice); 2 ozs sugar; 6 ozs rolled oats; 1 teaspoon Vanilla Essence; 2 tablespoons milk (add more if required)

Servings

Prep

15 min

Cook

30 min

Vote

Like 0

Dislike 0

Ingredients

Oatmeal Slices

CourseBreakfast and Brunch, Snack

Servings	Prep Time
12	15

Cook Time

Servings	Prep Time
12	15

Cook Time

Oatmeal Slices

CourseBreakfast and Brunch, Snack

Servings	Prep Time
12	15

Cook Time

Servings	Prep Time
12	15

Cook Time

Ingredients

1 pack short crust pasty
1 jar jam flavour is your choice
2 ozs sugar
6 ozs rolled oats
1 teaspoon Vanilla Essence
2 tablespoons milk add more if required

Servings:

Instructions

Preheat oven to 350 deg F (Gas mark 4 or 180 deg C).
Roll out the pasty thingly, and line a medium sized baking tin.
Spread the jam over the pasty, covering from corner to corner. This only needs to be a thin layer.
In a pan, melt the margerine and sugar together and add the rolled oats. Add sufficient milk to the pan in order to make the mixture a spreadable consistancy.
Spread the mixture on top of the jam.
Bake in the middle of a moderate heat oven for 20-30 minutes.

Recipe Notes

This recipe is part of the Wartime recipe collection. The original recipes were published within The Kitchen Front (122 Wartime recipes broadcast by Frederick Grisewood, Mable Constandurous and others, specially selected by the Ministry of Food. My copy was originally published in 1942 and cost 6D.

Share this Recipe