Something a little quick and simple to make but full of flavour (and relatively healthy compared to shop-bought alternatives)
Great to make with the little ones to make with you on a rainy day!
- 150g ready to eat dried apricots, chopped
- 150ml orange juice
- 50g butter (soft spread butter is fine)
- 2tsp runny honey
- 150g Demerara sugar
- 200g porridge oats
- 50g sultanas
- 75g pecan nuts
- 40g mixed pumpkin and sunflower seeds
- Dark chocolate (optional) for the topping
Preheat the oven to 190C/375F/Gas mark 5.
Line the base and sides of a 13 x 25cm (5 x 10in) baking tin with non- stick parchment paper.
Place the apricots and orange juice in a large pan, then bring to the boil and simmer gently uncovered for 10 minutes or until the apricots have softened.
Blend the apricot and orange mixture to a thick smooth puree.
Add the butter, honey and sugar to the pan and cook over a low heat for 5 minutes until the sugar has dissolved, stirring occasionally.
Add the apricot puree to the pan and mix for 5 minutes, stirring occasionally.
Fold in the rest of the (dry) ingredients
Spoon the mixture into the prepared tin and smooth into the sides with a spatula.
Bake for 15 minutes until cooked through and lightly golden.
Remove from the oven and leave to cool completely. DO NOT REMOVE FROM THE TIN at this stage.
Once completely cooled, remove from the tin and carefully peel off the parchment paper.
Slice the cooked mixture along the longest width into 3 equal portions. You can now cut these long slices into individual portions approx. 4cm long
Melt the dark chocolate (either in a microwave or in a bowl placed over boiling water). Once melted drizzle over the bars in any style you like.
When the chocolate has cooled and hardened simply eat and enjoy.
These bars can be kept in an air-tight container in the fridge for a week.