Tasty apricot, raspberry and oat snack bites dished out and topped with fresh raspberries

Apricot, Raspberry & Oat Snack Bites

  • 40 mins
  • 6 servings
  • 407 kcal per serving

Ingredients

  • Quaker Rolled Oats 100g
  • Chopped dried raspberries 50g
  • Chopped dried apricots 50g
  • Sugar 55g
  • Chopped almonds (optional) 40g
  • Salt 1/2 tsp
  • Ground cinnamon 1/4 tsp
  • Maple syrup 85g
  • Grapeseed oil 2 tbsp
  • Unsweetened almond or peanut butter 65g
  • Skimmed milk 1 tbsp
  • Vanilla extract 1/2 tsp

Preparation

  • Preheat oven to 175°C; lightly coat an 8 x 8-inch baking pan with nonstick spray.
  • In a bowl, toss together the oats, dried fruit, sugar, coconut, almonds, salt, and cinnamon. Set aside.
  • In a second bowl blend together the maple syrup, olive oil, almond butter, milk, and vanilla.
  • Pour maple mixture over the oat mixture and stir until completely coated.
  • Pour mixture into prepared pan and press firmly.
  • Bake for 20 to 25 minutes or until beginning to brown and turn bubbly.
  • Remove from oven, let stand for 10 minutes, then cut while still warm.
  • Let cool completely before removing from the pan. Store in airtight container.

  • Storage instructions
    Store in an airtight container.

    How long they keep for:
    5 days
Tasty apricot, raspberry and oat snack bites dished out and topped with fresh raspberries
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