Oat and apricot slice recipe
- Canola oil spray
- 1 cup plain wholemeal flour
- 1 tsp baking powder
- ½ cup brown sugar
- 50 g uncooked oats
- 15 individual dried apricots, chopped
- 2 tbsp sunflower seeds
- 1 tbsp Canola Spread, melted
- 2 eggs, lightly beaten
Preheat oven to 170ºC. Spray a 20cm square baking tin with oil.
Combine flour, baking powder, sugar, oats, apricots and sunflower seeds in a large bowl.
Mix spread and eggs together in a separate bowl. Combine wet and dry ingredients together and spoon into prepared tin. Smooth top with a spatula.
Bake in oven for 25 minutes or until firm. Cool completely before cutting into 8 rectangles.
- These will keep fresh in an airtight container for up to 1 week and are suitable to freeze.
Related lunch box recipes:
This article was created by Weight Watchers.