- 200g Clarks date syrup
- 6 tbsp light olive oil, plus extra for brushing
- 125g jumbo oats
- 175g porridge oats
- 50g toasted flaked almonds
- 1 tsp ground ginger
- 1 lemon, zest
- 60g dried apricots, finely chopped
- 2 tbsp chia seeds
- 1 medium egg, plus 1 egg white, lightly beaten
Ingredients
- 200g Clarks date syrup
- 6 tbsp light olive oil, plus extra for brushing
- 125g jumbo oats
- 175g porridge oats
- 50g toasted flaked almonds
- 1 tsp ground ginger
- 1 lemon, zest
- 60g dried apricots, finely chopped
- 2 tbsp chia seeds
- 1 medium egg, plus 1 egg white, lightly beaten
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Method
- Heat the oven to 160C/325F/Gas 3. Line a 20 x 30cm baking tin with baking paper and brush with oil. Bring the date syrup and oil to a boil in a small saucepan. Reduce the heat and simmer for 2-3 minutes.
- In a bowl, mix together the jumbo and porridge oats, almonds, ground ginger, lemon zest, apricots and chia seeds. Pour in the hot syrup and mix well. Stir in the beaten eggs. Spoon into the prepared tin and smooth the surface.
- Bake for 25 minutes until the surface is just firm to the touch. Remove from the oven and leave to cool for a few minutes. Cut into bars using a sharp knife and leave for a further 10 mins. Transfer the bars to a cooling rack and cool completely.
Recipe taken from Clarks, visit clarksit.co.uk for more recipes.
