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Fruity oat slice

  • 1:15 Prep
  • 0:05 Cook
  • Makes 16 pieces


  • 150g dried apricots
  • 100g dried apple
  • 2 passionfruit, halved
  • 2 tablespoons lemon juice
  • 1/2 cup rolled oats
  • 1/2 cup slivered almonds, toasted
  • 1/4 cup pumpkin seeds (pepitas)
  • 2 tablespoons linseed (see note)


  • 75g dark chocolate, chopped
  • 1/2 teaspoon vegetable oil


  • 1
    Grease and line a 3cm-deep, 19cm x 29cm (base) slice pan with baking paper, allowing a 2cm overhang on both long ends.
  • 2
    Place apricots, apple, passionfruit pulp and lemon juice in a food processor. Process until just smooth. Transfer to a large bowl. Process oats, almonds, pumpkin seeds and linseed until it resembles fine breadcrumbs. Add to fruit mixture. Stir to combine. Press mixture firmly into prepared pan. Refrigerate, covered, for 1 hour or until slice is firm.
  • 3
    Line a tray with baking paper. Using a serrated knife, cut slice into 16 rectangular pieces. Place on prepared tray.
  • 4
    Make topping: Place chocolate and oil in a heatproof, microwave-safe bowl. Microwave on high (100%) for 1 1/2 to 2 minutes, stirring every 30 seconds with a metal spoon, or until melted and smooth. Spoon chocolate into a snap-lock bag. Snip off 1 corner and pipe chocolate over slice. Refrigerate until firm. Wrap in plastic wrap before packing into lunchboxes.

Source: taste.com.au


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