I’m still baking…
The dried apricots have become apricot almond oat slices.
I did not add sugar.
I was feeling lazy and I put the apricot and almonds in the Nutribullet to chop them!
The slices are nice – chewy, coconut.
- 1.5 cups Old Fashioned Rolled Oats
- 1.5 cups Wholewheat Flour (wholemeal wheat flour)
- ¼ cup Light Brown Sugar
- ½ cup Desiccated Coconut
- ½ cup dried Apricots – chopped
- ½ cup unsalted raw Almonds – roughly chopped
- ½ tsp Baking Soda
- ¼ cup Honey
- 100 grams (1/2 cup) Unsalted Butter – chopped into smaller chunks
- 1 tsp Almond Extract (or vanilla extract)
- ½ tsp ground Cinnamon
- ¼ cup Water
- Preheat oven to 180°C/350°F/Gas Mark 4. Grease a 9 x 9-inch baking pan and line with parchment paper (nonstick cooking paper) so that the ends are sticking out. (This will make it easier to transfer the baked oat slice slab to a cooling rack later).
- Combine the unsalted butter and honey in a microwave safe measuring cup or bowl. Heat in 30 second increments, stirring with a spoon in between, until melted.
- Combine the old fashioned rolled oats, wholewheat flour (wholemeal wheat flour), brown sugar, desiccated coconut, dried apricots, almonds, and baking soda. Mix with a large spoon or rubber spatula until evenly combined.
- Pour in the melted unsalted butter and honey into the bowl with the dry ingredients, and add the almond extract, ground cinnamon, and water. Mix with a spoon until evenly combined, then spoon into the prepared baking pan. Flatten the mixture using the back of the spoon or rubber spatula.
- Bake for 20-22 minutes or until the edges are golden brown and the middle has set.
- Remove the pan from the oven and allow to cool for 10 minutes. Then use the nonstick cooking paper edges as “handles” to lift the baked slab and transfer to a cooling rack.
- Allow to cool completely, then cut into squares and enjoy! Or store the slices at room temperature in a sealed container for 5-7 days.