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Nutrition: Per serving (12)

  • kcal356
  • fat18g
  • saturates11g
  • carbs43g
  • sugars21g
  • fibre2g
  • protein3g
  • salt0.41g
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Method

  • step 1

    Butter a 20cm square cake tin and line with baking parchment. Tip the butter, flour, sugar and spices into a food processor and pulse several times until combined and clumping together. Add the oats and pulse a few times more until incorporated. Tip two-thirds of the mixture into the tin and press it into the base in an even layer using your hands.

  • step 2

    Spread the apricot jam over the oat layer, then sprinkle over the remaining oat mixture, breaking it up into rough clumps as you do. Chill for 20-30 mins to firm up.

  • step 3

    Heat the oven to 200C/180C fan/gas 6. Bake the bars for 40-45 mins until golden. Leave to cool completely in the tin before turning out and cutting into 10-12 bars. Will keep in an airtight container for up to a week.

Recipe from Good Food magazine, June 2025

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