OAT SLICES WITH CHOCOLATE AND HAZELNUTS

Yields12 Servings
 150 g porridge oats
 25 g cocoa
 200 g blanched hazelnuts, half roughly chopped
 50 g jumbo oats
 75 g raisins
 2 tsp ground cinnamon
 100 g demerara sugar
 3 tbsp coconut oil
 3 tbsp chocolate and hazelnut spread
 3 tbsp vegetable oil
 50 g honey
1

Preheat the oven to 180/Gas 4 and line a 20cm square tin with baking paper; put 50g of the porridge oats in a food processor with the cocoa powder and 100g whole hazelnuts; whizz to a fine flour consistency then tip into a bowl with the remaining 100g porridge oats, 75g of the chopped nuts, the whole jumbo oats, raisins, cinnamon and sugar and mix well together

2

Melt the coconut oil and chocolate spread in the microwave or in a pan, then whisk in the oil and honey; mix with the dry ingredients until every oat looks sticky

3

Tip the mixture into your tin and press down firmly until flat; scatter the last 25g chopped nuts over the top, press in gently then bake for 20-25 minutes until a little crispy; leave to cool before tipping out and cutting into bars

Shopping cart

0

No products in the cart.