Oat & Apricot Fingers

Oat & Apricot Fingers

Oat & Apricot Fingers

These oaty bars are unbelievably easy to make and perfect for pack-ups or snacks.

The oats provide fibre and B-vitamins, while the apricots are a valuable source of plant-based iron and beta-carotene.  Nuts and seeds are packed with vitamin E, magnesium, zinc, and fibre; and if you opt for good quality dark chocolate you’ll be getting a bit more magnesium and some antioxidant polyphenols!

 

Oat and apricot fingers drizzled with chocolate

You will need:

8-10 dried apricots (opt for unsulphured apricots if you have sulphite sensitivities)

50g oats / gluten-free oats

30g of chopped mixed nuts and seeds

50ml water

30g dark or white chocolate

A greased and lined baking sheet

Oven set to 180*c

Here’s how to make them…

Soak the apricots in water for at least 3hrs until soft.  Drain, and puree them in a blender.

Put the oats in a saucepan with the apricot puree, 50ml water, and the chopped mixed nuts and seeds, mix them well and gently heat for a few minutes until the mixture is soft and mushy.

Grease and line a baking sheet.  Press the mixture evenly onto the sheet – it shouldn’t be too thick, about 1-1.5cms is about right.

Bake in the oven at 180*c for around 15mins, or until firmly set.

Remove from the oven and carve into fingers before it cools. One cooled, remove from the tray and set onto a cooling rack.

Melt the chocolate and drizzle it over the oat & apricot fingers.  Allow the chocolate to set (pop the fingers in the fridge to speed this bit up), then store them in an airtight tin.

Enjoy!

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