Tag: oats

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Apricot Oat Breakfast Cake

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

  1. Preheat oven to about 170 °C. Line a slice tin or small rectangular baking dish with baking paper.
  2. In a large bowl, stir together the oats, baking powder and salt.
  3. In a separate bowl or jug, whisk the eggs, oil, sugar or honey and vanilla until combined.
  4. Pour the wet mixture into the oats and stir until everything is moistened.
  5. Fold through the chopped apricots.
  6. Spread the mixture evenly into the prepared tin and smooth the top.
  7. Bake for 20–25 minutes, or until the top is lightly golden and the centre feels set.
  8. Allow to cool in the tin, then lift out and cut into squares or rectangles.
  9. Serve at room temperature. Store in an airtight container in the fridge, or wrap pieces and freeze.
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No-Bake Oat Slice

No-Bake Oat Slice – NOT YET MADE

Chewy no-bake oat slice held together with nut butter and honey. Great for hot weather when you don’t want to turn the oven on.

Yield: 1 slice (about 16 small squares)

Ingredients

  • 2 cups rolled oats
  • ½ cup peanut butter or almond butter
  • ⅓ cup honey or maple syrup
  • ½ cup chopped dried apricot, dried cranberries or other dried fruit
  • ¼ cup chocolate chips (optional)
  • 1 pinch salt, to taste

Cooking Directions

  1. Line a small slice tin or square dish with baking paper.
  2. Add the oats, chopped dried fruit, chocolate chips (if using) and salt to a large bowl.
  3. In a microwave-safe jug or small bowl, combine the peanut butter and honey.
  4. Microwave for 20–30 seconds until just warm and easy to stir, then mix until smooth.
  5. Pour the warm peanut butter mixture over the oats and stir until everything is well coated.
  6. Tip the mixture into the prepared tin and press down very firmly so it holds together.
  7. Chill in the fridge for at least 2 hours, or until firm.
  8. Lift out using the baking paper and cut into bars or squares.
  9. Store in the fridge for up to a week or freeze for longer storage.
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Soft Chewy Fruit Oat Bars (baked)

Soft Chewy Fruit Oat Bars – NOT YET MADE

Soft, chewy oat bars made with oats and fruit. Great at room temperature or from the freezer, perfect for snacks or breakfast on the go.

Yield: 1 slice (about 12–16 bars, depending on cut size)

Ingredients

  • 2 cups rolled oats
  • 1–1½ cups mashed banana or unsweetened apple puree
  • 1 cup mixed add-ins (chopped dried apricot, dried apple, dried blueberries or chocolate chips)
  • 1–2 tbsp honey or maple syrup
  • 1 pinch salt

Cooking Directions

  1. Preheat oven to about 170 °C (fan-forced if you like).
  2. Line a small slice tin or square baking pan with baking paper.
  3. In a large bowl, mix the oats and salt.
  4. Add the mashed banana or apple puree and honey or maple syrup. Stir until the oats are well coated.
  5. Stir through the chopped dried fruit and any chocolate chips or other add-ins.
  6. Press the mixture firmly and evenly into the prepared pan.
  7. Bake for 15–20 minutes, or until the top is lightly golden and the slice feels set in the centre.
  8. Allow to cool completely in the pan, then lift out and cut into bars or squares.
  9. Store in an airtight container at room temperature for a couple of days, in the fridge for up to a week, or freeze with baking paper between layers.