Apricot Oat Breakfast Cake – NOT YET MADE
A soft, not-too-sweet oat slice with tinned apricots. Works as a snack or a make-ahead breakfast and freezes well.
Yield: 1 slice (about 12 pieces)
Ingredients
- 2 cups rolled oats
- 1 tsp baking powder
- 1 tin apricot halves in juice, drained and chopped
- 2 eggs, lightly beaten
- ¼ cup neutral oil (such as vegetable oil)
- ⅓ cup sugar or honey
- 1 tsp vanilla extract (optional)
- 1 pinch salt
Cooking Directions
- Preheat oven to about 170 °C. Line a slice tin or small rectangular baking dish with baking paper.
- In a large bowl, stir together the oats, baking powder and salt.
- In a separate bowl or jug, whisk the eggs, oil, sugar or honey and vanilla until combined.
- Pour the wet mixture into the oats and stir until everything is moistened.
- Fold through the chopped apricots.
- Spread the mixture evenly into the prepared tin and smooth the top.
- Bake for 20–25 minutes, or until the top is lightly golden and the centre feels set.
- Allow to cool in the tin, then lift out and cut into squares or rectangles.
- Serve at room temperature. Store in an airtight container in the fridge, or wrap pieces and freeze.