This recipe first appeared in Food magazine.
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Ingredients
Berry jam
Method
1.Preheat oven to 190°C. Grease and line a 17cm x 27cm slice tin with baking paper, leaving an overhang on all sides.
2.Make the berry jam (see below).
3.Place half the oats in a food processor and process to a fine, flour-like texture. Add the remaining oats, honey, juice, oil, cinnamon and baking powder and pulse to just combine.
4.Press â…” of oat mixture into the base of the prepared tin. Spread with the berry jam and then crumble over the rest of the oat mixture to completely cover the fruit.
5.Bake for 30-35 minutes or until golden brown and firm to the touch. Remove to cool completely in the tin. Grip the paper overhang to remove the slice from the tin. Cut into squares, to serve.
Berry jam
6.Place blueberries, raspberries, honey and water in a saucepan and bring to a boil. Reduce heat and simmer for up to 20 minutes until the liquid has mostly evaporated and the mass is thick and jammy. Set aside to cool.
Note
- Makes 12-15 squares. – Serve warm or cold with regular yoghurt, coconut yoghurt or whipped cream. Refrigerate in an airtight container for up to 4 days. PER SERVE (15) Energy 196kcal, 823kj • Protein 3g • Total Fat 5.8g • Saturated Fat 0.6g • Carbohydrate 31.8g • Fibre 3.4g • Sodium 43mg
