Apple, apricot and sultana squares

Shared by Miso

Perfect for packed lunches and picnics, and a tasty treat with a cup of tea too!

Nutrition

• lower-fat spread
  100 g
• golden syrup
  4 tablespoons
• porridge oats
  250 g
• apple
  1 apple
• apricot
  50 g
• sultana
  50 g
• mixed spice
  0.5 teapsoon
• egg
  1 egg

Instructions

1. 1

   Preheat the oven to 180C (fan 160C, gas mark 4). Grease a 23cm (9-inch) shallow square cake tin with a little reduced-fat spread, then line the base with baking parchment or greaseproof paper.

2. 2

   Melt the remaining spread in a large saucepan with the golden syrup. Take care that the mixture doesn't get too hot.

3. 3

   Remove the pan from the heat and add the porridge oats, apple, apricots, sultanas (or raisins) and mixed spice (if using). Stir well.

4. 4

   Add the beaten egg and mix well again.

5. 5

   Tip the mixture into the prepared tin and level the surface. Bake for 20 to 25 minutes until firm.

6. 6

   Cool in the tin for about 20 minutes, then cut into 16 squares.