Apricot and Almond Oat Bars
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • low-calorie cooking spray
- • 75 g reduced-fat spread
- • 3 tbsp honey
- • 2 tsp almond essence
- • 175 g porridge oats
- • 75g soft dried apricots, (finely chopped)
- • 20 g ground almonds
- • 2 tsp granulated sweetener
- • 1 tbsp flaked almonds ((optional))
Preparation Steps
Preheat the oven to 160°C fan. Grease an 18cm square cake tin with low-calorie cooking spray, then line with greaseproof paper.
Place the spread, honey, and almond essence in a small jug and microwave for 45-60 seconds, until melted.
Place the oats, apricots, ground almonds, and sweetener in a bowl. Add the melted spread and honey, and mix through — until well combined.
Pour into the prepared cake tin and level out with the back of a spoon. If using, sprinkle the flaked almonds on top and press down firmly.
Place in the oven and cook for 25-30 minutes, until golden brown.
Cool completely in the tin, then remove before cutting into 16 squares. These will keep in an airtight tin for 5 days, or they can be wrapped individually and frozen.