These delicious apple oaty bites are crunchy on the outside and moist in the middle. Made with grated apples, stuffed with dried apricots and pumpkin seeds and contain the perfect amount of cinnamon. These make the perfect snack on the go or whenever you need a little pick me up.
These oaty bites are so simple and quick to make and taste absolutely delicious. They’re soft and moist in the middle, all wrapped up in a delicious crunchy coating. Filled with grated apple, dried apricots, pumpkin seeds and the perfect amount of cinnamon, these bites make the perfect autumnal treat! This recipe uses grated apple. This is give the bars that delicious flavour, without making you bite down on big chunks of apple. It also helps to add a delicious moistness to the bars. I have chosen to use dried apricots and pumpkin seeds but you can of course swap these out for any other dried fruits or seeds that you prefer. I love that the seeds offer the perfect crunch and the apricots help to add another layer of sweetness to the bars. These also use brown sugar. This is to help add a caramel, molasses type flavour which perfectly compliments the fruit and also helps to make it feel more like an autumnal snack!
Oaty
The preparation and baking of these is easy quite a quick and simple process. Start by preheating your oven, lining your tin and setting aside. Next, melt the butter, cinnamon, sugar and syrup into a saucepan and gently heat until everything is melted together. Stir through the oats, seeds, chopped dried apricots stirring until everything is well coated. Lastly stir through the grated carrot, place into you pre lined tin, pushing down with the back of your spoon and place in the centre of the oven. It really is that simple!
Bake in the centre of the oven for 30 – 35 minutes. They will be golden brown with a nice crunchy layer on top. Leave to cool in the tin for 5 minutes. After this, use a sharp knife to cut the flapjacks into portions, ensuring you cut to the bottom of the bar. I was able to get 9 even squares out of this mixture. Leave to cool in the tin for a further 5 minutes before turning out and placing on a cooled surface.
Any leftovers can be stored in an airtight container in a cool dry place for up to 1 week.
Ingredients
- 150 grams Unsalted Butter
- 60 grams Brown Sugar
- 2 Tablespoons Golden Syrup
- 2 Teaspoons Ground Cinnamon
- 100 grams Dried Apricots, cut into small chunks
- 50 grams Pumpkin Seeds
- 200 grams Jumbo Oats
- 1 Large Apple. peeled and grated
Instructions
- Preheat oven to 160*c Fan Oven/180*c/350*f/Gas Mark 4.
- Grease and line a square baking tin with baking paper.
- Place unsalted butter, sugar, golden syrup and ground cinnamon into a saucepan and gently heat until melted.
- Remove from the heat and stir through the jumbo oats, chopped dried apricots and pumpkin seeds.
- Add the grated apple and mix until fully incorporated.
- Transfer to the pre prepared square tin, ensuring that the mixture is evenly spread throughout the tin. Use the back of a spoon to press the mixture down.
- Bake in the centre of the oven for 30 - 35 minutes. They will be golden brown with a nice crunchy layer on top.
- Leave to cool in the tin for 5 minutes. After this, use a sharp knife to cut the flapjacks into portions, ensuring you cut to the bottom of the bar. I was able to get 9 even squares out of this mixture.
- Leave to cool in the tin for a further 5 minutes before turning out and placing on a cooled surface.
Notes
Any leftovers can be stored in an airtight container in a cool dry place for up to 1 week.
Want to stay up to date and receive exclusive content and recipes? Follow me and never miss a moment!