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To make the filling, put the apricots, lemon juice and 30g sugar in a large pan. Cook over a medium heat, stirring occasionally, until a thick compote forms (12-15 minutes); set aside to cool a little.
Meanwhile, preheat the oven to 200˚C, gas mark 6. Lightly grease and line a 20cm square baking tin with baking parchment. Mix the oats, cinnamon, almonds and salt together. In a pan, melt the butter, golden syrup and remaining 100g sugar together over a low heat. Mix into the oat mixture to form a coarse dough.
Press ½ the dough into the bottom of the lined tin. Spread the apricot compote evenly over the dough. Carefully top with spoonfuls of the remaining dough, spreading out roughly with the back of a spoon to make an even layer. Bake for 25-30 minutes, then cool completely in the tin. Cut into 12-16 bars or squares.
Typical values per item when made using specific products in recipe
Energy | 1,231kJ/ 295kcals |
|---|---|
Fat | 17g |
Saturated Fat | 8g |
Carbohydrates | 29g |
Sugars | 15g |
Fibre | 3g |
Protein | 4.5g |
Salt | 0.2g |
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