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Fruity oatbake

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A filling snack that’s rich in fibre and great served with a cup of tea and excellent for dunking. Sent in by Philip Robinson
Serves
12
Prep
15
Cook
25
Each 40g serving contains (excludes serving suggestion)
KCal
139
Carbs
18.5g
Protein
4.0g
Fat
5.0g
Saturates
1.20g
Sugars
6.0g
Salt
0.10g
Portion Fruit & Veg
0
Ingredients
Ingredients
100g lower-fat spread
125g porridge oats
120g wholemeal flour
75g pitted prunes, chopped
65g sultanas
1 tsp mixed spice
1 tsp ginger
2 small eggs, beaten
1 -2 tsp granulated sweetener
Method
  1. Preheat the oven to 180°C/gas 4. Melt the spread in a pan on a low heat and set aside, reserving 2 tsp to oil the baking dish.
  2. Place the oats and flour in a bowl and mix together. Add the prunes, sultanas, mixed spice and ginger. Mix well.
  3. Add the melted spread and mix. Add the beaten eggs and 100ml water. Mix well.
  4. Grease a 20cm x 26cm baking tin, place the mixture in and gently press down to about 1cm thick.
  5. Dust lightly with sweetener and bake for 20-25 minutes.
  6. Allow to cool, before cutting into 12 pieces and serving.
Chefs tips
  • Use a potato masher to press the mixture evenly into the baking tin.
  • Try using other dried fruits, such as chopped apricots or raisins.
  • For a lower fat version, replace 50g of the lower-fat spread with a well-beaten banana.
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