Chai latte
Skip the coffee shop and make our homemade chai latte instead. Use storecupboard spices like cinnamon and cardamom to recreate this Indian-inspired tea.
Apricot oat bars
Serves 10 - 12
Easy
Prep:
Cook:
plus chilling and cooling
Bake these moreish oat bars for a country walk or summer picnic. Salted butter balances the sweet apricot jam, so they’re a treat without being too sugary
Skip to ingredients
- 250g salted buttercut into cubes, plus extra for the tin
- 220g plain flour
- 150g light brown soft sugar
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cardamom(optional)
- 150g porridge oats
- 150g apricot jam
Nutrition: Per serving (12)
- kcal356
- fat18g
- saturates11g
- carbs43g
- sugars21g
- fibre2g
- protein3g
- salt0.41g
Method
step 1
Butter a 20cm square cake tin and line with baking parchment. Tip the butter, flour, sugar and spices into a food processor and pulse several times until combined and clumping together. Add the oats and pulse a few times more until incorporated. Tip two-thirds of the mixture into the tin and press it into the base in an even layer using your hands.
step 2
Spread the apricot jam over the oat layer, then sprinkle over the remaining oat mixture, breaking it up into rough clumps as you do. Chill for 20-30 mins to firm up.
step 3
Heat the oven to 200C/180C fan/gas 6. Bake the bars for 40-45 mins until golden. Leave to cool completely in the tin before turning out and cutting into 10-12 bars. Will keep in an airtight container for up to a week.
