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

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

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

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

OAT SLICES WITH CHOCOLATE AND HAZELNUTS

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