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 into quarters and add to a pan on medium heat with the other ingredients. Add a drop of water if burning. Cook for about 6 minutes.
Drain the juice away from the fruits and keep both.
Mix all the dried ingredients first for the base. Then add peanut butter and lastly the apricot juice. Combine.
Line an oven-safe dish, add half of the oat mix and press well. Add the compote fruits on top, not at the edge. Add the second half of the mix and press again.
Bake in the oven at 180°C for 37 minutes. Allow to cool until 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 the fridge.
