Save to your scrapbook
Baked pear, almond & oat squares
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
250g porridge oats
100g ground almonds
1½ tsp baking powder
1 tsp ground cinnamon
¼ tsp fine salt
50g soft dried apricots, roughly chopped
350ml Alpro Oat Unsweetened drink
1 British Blacktail Free Range Egg, beaten
2 ripe bananas, mashed
3 tbsp maple syrup
¼ tsp almond extract
2 conference pears
1. Preheat the oven to 200˚C, gas mark 6. Line a 21cm square cake tin with parchment. Mix the oats, ground almonds, baking powder, cinnamon, salt and apricots in a large mixing bowl. In a jug, whisk together the Alpro oat drink, egg, mashed bananas, maple syrup and almond extract.
2. Pour the oat drink mixture into the bowl of dry ingredients. Peel, halve and core both pears. Cut 1 pear into 1cm dice and stir through the mixture. Tip the mixture into the cake tin, smoothing the top.
3. Slice the other pear and scatter over the top. Bake for 45 minutes, then cool completely before cutting into squares.
These squares are great as an on-the-go breakfast option or afternoon snack. You could also cut them while still warm and serve with a scoop of Alpro Vanilla Soya Ice Cream for a delicious pud.
This recipe appeared within the January 2019 recipe card collection.
Recipe cards are free to pick up every month in Waitrose & Partners stores
Typical values per serving:
Per square 604kJ
This recipe was first published in December 2018.