Ingredients
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1/3 cup vegetable oil
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3/4 cup Capilano honey
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2 tablespoons brown sugar
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2 1/2 cups rolled oats
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1 1/2 cups rice puffs
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2/3 cup sweetened dried cranberries, roughly chopped
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1/2 cup dried apricots, chopped
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2 teaspoons ground cinnamon
Method
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1Preheat oven to 170°C/150°C fan-forced. Grease a 20cm x 30cm (base) lamington pan. Line with baking paper, allowing a 4cm overhang at long sides.
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2Place oil, honey and sugar in a saucepan over low heat. Cook, stirring, for 2 minutes or until melted and combined. Bring to the boil. Reduce heat to low. Simmer for 2 minutes or until slightly thickened. Remove from heat.
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3Place oats, rice puffs, cranberries, apricots, cinnamon and honey mixture in a bowl. Stir to combine. Using hands, press mixture firmly into prepared pan. Bake for 25 minutes or until golden. Remove from oven. Set aside to cool completely. Cut into squares. Serve.
Source: taste.com.au
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