Apricot Oat Slice

A super easy and budget-friendly Apricot Oat Slice that’s perfect for lunch boxes… and takes only 10 minutes to make! Plus it’s fussy-kid approved too!

If your house is anything like mine, you probably have a bag of dried apricots and a container of rolled oats sitting in your cupboard right now! And if you do, then this is absolutely the slice you need in your life (because you wont even need to make a trip to the supermarket!!).

This Apricot Oat Slice recipe is virtually identical to my super popular ANZAC Slice recipe. It’s made from pantry and fridge staples, which means it’s budget-friendly… and super easy to whip up!

The only difference between my Apricot Oat Slice and the original ANZAC Slice is that this one has yummy chopped dried apricots through it. I also like to throw in a good handful of white chocolate chips (that’s totally optional… although HIGHLY recommended!).

This slice only takes 10 minutes and 1 bowl to make (which are both very, very good things!!). Plus it’s a guaranteed winner with kids, adults… everyone!!! Enjoy! xx

Apricot Oat Slice

A super easy and budget-friendly Apricot Oat Slice that's perfect for lunch boxes... and takes only 10 minutes to make! Plus it's fussy-kid approved too!

5 from 4 votes

Print Pin Rate

Course: lunch box snacks, Slices

Cuisine: Baking, Healthy Snacks, lunch box snacks, Slices

Keyword: oat slice

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 20 serves

Calories: 261kcal

Author: Lucy - Bake Play Smile

Ingredients

• 1 cup (90g) rolled oats (or quick oats)
• 1 cup (125g) plain flour
• 2/3 cup (135g) brown sugar
• 2/3 cup (65g) desiccated coconut
• 125 g butter chopped
• 2 tbs golden syrup
• 2 tbs water
• 1/2 tsp bicarbonate of soda
• 100 g dried apricots chopped
• 100 g white chocolate chips optional

Instructions

Conventional Method

• Preheat oven to 160 degrees celsius (fan-forced). 
• Grease and line a 17X28cm rectangular baking tray with baking paper and set aside. 
• Combine the oats, flour, brown sugar and coconut in a bowl.
• Place the butter, golden syrup and water in a microwave-safe bowl. Microwave in 30 second bursts, stirring each time, until melted. Stir through the bicarb-soda.
• Stir the butter mixture through the oat mixture. Allow to cool slightly. 
  
• Fold through the chopped dried apricots and chocolate chips. 
• Place the mixture into the tray and press down firmly.
• Bake for approximately 25 minutes or until lightly golden brown.
• Leave in the baking tray to cool for 10 minutes before transferring to a wire rack to cool completely.
• When the slice has cooled completely, cut it into slices.

Thermomix Method

• Preheat oven to 160 degrees celsius (fan-forced). Grease and line a 17X28cm rectangular baking tray with baking paper and set aside. 
• Place the butter, golden syrup and water into the TM bowl. Melt on 80 degrees, Speed 2, 3 minutes (or until melted).
• Add the bi-card soda and mix on Speed 3, 5 seconds. 
• Add the oats, flour, brown sugar and coconut to the TM bowl and mix on Reverse, Speed 3, 10 seconds. Allow to cool slightly. 
• Add the dried apricots and white chocolate chips and mix on Reverse, Speed 3, 5 seconds. Place the mixture into the tray and press down firmly.
• Bake for approximately 25 minutes or until lightly golden brown.
• Leave in the baking tray to cool for 10 minutes before transferring to a wire rack to cool completely. When the slice has cooled completely, cut it into slices.

Notes

This slice can be stored at room temperature for up to 1 week (or frozen in an airtight container for up to 1 month). 

Nutrition

Calories: 261kcal | Carbohydrates: 34g | Protein: 4g | Fat: 13g | Saturated Fat: 9g | Cholesterol: 14mg | Sodium: 87mg | Potassium: 181mg | Fiber: 3g | Sugar: 16g | Vitamin A: 335IU | Vitamin C: 0.2mg | Calcium: 31mg | Iron: 1.5mg

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