Apricot Oat Breakfast Slice
Ingredients
Apricot compote
- Around 8-9 medium apricots
- Half lemon juice
- 1 tbsp chia seeds
Base
- 2 cups oats*
- 2/3 cup desiccated coconut
- 0.5 cup sunflower seeds
- 1/2 cup chopped dates
- 1/2 cup chopped dried apricots
- 1/2 cup peanut butter or tahini
Preparation
Cut the fruits in 4 and add to a pan on medium heat with other ingredients.
Add drop water when burning and cook for about 6 minutes.
Then drain the juice away from the fruits like shown and keep both.
Mix all the dried ingredients first.
Then add peanut butter and lastly the apricot juice and combine.
Line an oven safe dish, add half of the oat mix and press well with clean hands.
Add compote fruits on top not at the edge.
Add second half of the mix and press again.
Oven at 180C for 37 minutes.
Allow to cool so the top surface is completely cold, then move to a drying rack and allow another 20 minutes to cool down and dry a bit.
Then slice up and store in fridge.
