Apple, apricot and sultana squares recipe
Perfect for packed lunches and picnics, and a tasty treat with a cup of tea too!
Prep: 15 mins
Cook: 20 mins
Makes 16 squares
Ingredients
- 100g lower-fat spread
- 4 tablespoons golden syrup
- 250g high-fibre porridge oats
- 1 apple, cored and chopped into small chunks
- 50g ready-to-eat apricots, chopped
- 50g sultanas or raisins (or a mixture)
- half a teapsoon ground mixed spice (optional)
- 1 egg, beaten
Method
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Preheat the oven to 180C (fan 160C, gas mark 4). Grease a 23cm (9-inch) shallow square cake tin with a little reduced-fat spread, then line the base with baking parchment or greaseproof paper.
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Melt the remaining spread in a large saucepan with the golden syrup. Take care that the mixture doesn't get too hot.
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Remove the pan from the heat and add the porridge oats, apple, apricots, sultanas (or raisins) and mixed spice (if using). Stir well.
Information:If you have a microwave, you can melt the spread and golden syrup in a large microwave-safe bowl for 40 to 50 seconds on high, then add the remaining ingredients as above.
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Add the beaten egg and mix well again.
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Tip the mixture into the prepared tin and level the surface. Bake for 20 to 25 minutes until firm.
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Cool in the tin for about 20 minutes, then cut into 16 squares.
Information:Store in an airtight container for up to a week, or freeze for up to 3 months.
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