Rolled Oat and Raisin Slice
This crunchy and chewy rolled oat and raisin slice keeps you going when you're on the go.
Servings: 12 slices
Ingredients
- 150 g unsalted butter
- 125 g honey (1/2 cup)
- 200 g rolled oats (2 cups)
- 100 g raw almonds, chopped (1/2 cup)
- 100 g golden raisins (1/2 cup) substitute with dried cranberries sour cherries or chopped dried apricots
- 50 g shredded coconut (2/3 cup)
- 55 g raw sugar (1/4 cup)
- 55 g buckwheat (1/4 cup)
- 60 g pumpkin seeds (1/4 cup)
- 1 tsp ground cinammon
- 1/8 tsp salt
Instructions
- Preheat oven to 160℃ (fan-forced).
- Line a lamington tin with baking paper. Leave enough paper hanging over the edges so that you can easily lift the slice from the tin once it's cool.
- Melt the butter and honey in a small saucepan over a low heat, stirring until combined and set aside.
- Combine the remaining ingredients in a large mixing bowl, then stir in the honey butter mixture, mixing until everything is combined.
- Press the mixture firmly into the lamington tin, using a spatula or the back of a wooden spoon to smooth out the top.
- Cook for 30 - 35 minutes until the slice is golden brown all over.
- Allow the slice to cool completely before lifting it out of the tin. Cut the slice into bars and store in an airtight container for up to a week.