Apricot oat bars
Bake these moreish oat bars for a country walk or summer picnic. Salted butter balances the sweet apricot jam, so they’re a treat without being too sugary
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Prep:10 mins
Cook:45 mins
plus chilling and cooling - Serves 12
- Easy
Nutrition per serving
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kcal 356
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fat 18g
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saturates 11g
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carbs 43g
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sugars 0g
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fibre 2g
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protein 3g
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salt 0.41g
Ingredients
- 250g salted butter , cut into cubes, plus extra for the tin
- 220g plain flour
- 150g light brown soft sugar
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cardamom (optional)
- 150g porridge oats
- 150g apricot jam
Method
Butter a 20cm square cake tin and line with baking parchment. Tip the butter, flour, sugar and spices into a food processor and pulse several times until combined and clumping together. Add the oats and pulse a few times more until incorporated. Tip two-thirds of the mixture into the tin and press it into the base in an even layer using your hands.
Spread the apricot jam over the oat layer, then sprinkle over the remaining oat mixture, breaking it up into rough clumps as you do. Chill for 20-30 mins to firm up.
Heat the oven to 200C/180C fan/gas 6. Bake the bars for 40-45 mins until golden. Leave to cool completely in the tin before turning out and cutting into 10-12 bars. Will keep in an airtight container for up to a week.
