About this recipe
Baked oat bars are certainly my favourite home-made snack to have in the house. They are perfect to grab on the go when I’m a little short of time, whether that be for breakfast, a snack or even dessert.
Making your own snack can be a great way of having a little more control over the amount of sugar in your bars. Also, making your own means you can pack in extra fruit or ingredients like nuts and seeds for protein, fibre and vitamins and also oats or wholegrains; another great source of soluble fibre.
Photo Credit: Hope Pointing
200g Quick cook porridge oats
100g Brown sugar (this can be adapted depending on personal preference, or if you have more or less ripe bananas)
2 Tsp Ground cinnamon
1 Tsp Ground ginger
2 Tsp Vanilla extract
1 Pinch of salt
1 Tsp of baking powder
120g Butter, melted (alternatively, use coconut oil or dairy-free spread)
12 Apricots – 8 de-stoned and chopped into rough chunks (reserve 4 for decoration)
2 Bananas, mashed (the riper the better)
2 Tbsp of honey
Preheat the oven to 180°C
Stew the apricots with 2 tbsp water along with the ginger, cinnamon and vanilla. Cook down on a low-medium heat for 10-15 minutes until completely soft; adding a little more water if needed to stop them catching. Stir in the two mashed bananas, leave to cool slightly.
In the meantime, mix together the oats, sugar, salt, baking powder and melted butter
Combine with the fruit mixture and mix well.
Line a small baking tray with grease proof paper and pour in the mixture, patting it down.
Slice the remaining apricots and arrange on top of the mixture for decoration. Drizzle with the honey. You can also top with nuts or seeds at this point if you fancy – flaked almonds work well!
Bake in the oven for around 30-40 minutes until golden. Remove from the oven and cool completely before slicing.