I must admit I do not make slices very often. For some reason the recipes I have tried have not been overly successful. And I had not really understood why as they are just as easy to make as biscuits or cakes. So I had made myself a personal challenge to create my own a delicious slice recipe that is not a crumbly mess. And I am really happy with these Apricot and Coconut Oat Bars.
The first time I made these Apricot and Coconut Oat Bars I thought it was a disaster. As soon as I started to cut them they were cracking all over the place. I was not happy. I honestly wanted to chuck the whole sorry mess in the bin. But I didn’t because:
- The Apricot and Coconut Oat Bars tasted REAALLLLY good
- I wanted to practice shooting them with my DSLR
And you know what. I am sooo glad I didn’t. I decided I would come back to cut the Apricot and Coconut Oat Bars later that morning and practice my photography. And when I did, they cut beautifully. That has been my problem! I have been trying to cut them while they are warm. So a big note to you all – please wait until they are completely cool before you cut these Apricot and Coconut Oat Bars. Leave them in the baking tray and be patient (something I obviously have struggled with!)
The taste quite sweet so I definitely wouldn’t be putting these in the lunchbox everyday but they are a great baked option for lunches. I really love the addition of seeds in them and while I have not tried without them I think they would be fine to leave out.
Apricot and Coconut Oat Bars
Yield 14 Bars
- 1 and 1/4 cup oats
- 1 cup wholemeal self raising flour
- 3/4 cups desiccated coconut
- 1/2 cup diced dried apricots
- 1/3 cup white chocolate chopped finely or 1/3 cup small white chocolate chips
- 1/3 cup pumpkin seeds
- 125g butter
- 1/3 cup honey
- 1 tsp vanilla extract
- Preheat your oven to 180c and line a 17.5x22.5cm slice pan with baking paper
- In a large bowl mix the dry ingredients together
- Meanwhile melt the butter and honey together over medium low heat
- Add the vanilla to the butter and honey then pour into the wet ingredients and mix through
- Spoon the mixture evenly across a slice tin and with the back of a spoon press the slice down firmly and evenly
- Bake the slice for around 15 minutes or until the top is golden and bounces back when pressed lightly
- Allow to cool completely before cutting into bars.
It is important to allow the slice to cool completely before removing from the tin and cutting into bars.
If you are looking for other nut and egg free recipes to add delight to your school lunches why not try these Apple Cinnamon Muffins or these delicious Sour Cream and Chives Crackers. If you do bake these delicious Apricot and Coconut Oat Bars feel free to post them to Instagram and tag me @goodiegoodielunchbox or upload to my Facebook community so that I can see your delicious baking!