Apricot oat bars

Ailsa Burt12Source

apricot jam apricots oat bars porridge oats

Ingredients

250g salted butter cut into cubes, plus extra for the tin

220g plain flour

150g light brown soft sugar

1 tsp ground cinnamon

½ tsp ground nutmeg

¼ tsp ground cardamom (optional)

150g porridge oats

150g apricot jam

Method

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.

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.

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.