We’ve teamed up with Whitworths to create this delicious Granola Cookie Slices. With pumpkin seeds, sayer dates, apricots and dark chocolate, these bars are bursting with flavour.
Preparation time: 30 minutes
Baking time: 25 minutes
150g Whitworths Pumpkin Seeds
150g Chopped Sayer Dates
150g Whitworths Chopped Dates
120ml Agave Nectar
100ml Farrington's Mellow Yellow Rapeseed Oil
120g rolled oats
80g porridge oats
100g spelt flour
Zest and juice of 1 orange
2tbsp cocoa powder
200g dark chocolate
Pre-heat oven to 180°C Fan/ 200°C/Gas Mark 4 and line a 20x20cm baking tin with baking parchment.
In a saucepan, heat the agave nectar and Mellow Yellow Rapeseed Oil on a medium temperature until it starts to bubble. Remove from the heat and mix in the rolled oats, porridge oats, spelt flour, pumpkin seeds and orange zest and stir until the dry ingredients are fully coated in the oil and syrup mix.
In a saucepan, combine the chopped dates, chopped apricots, cocoa powder, orange juice and water and cook on low heat, stirring constantly, until it cooks down into a thick paste. Press half of the granola mix into the lined baking tin and then spread the fruit mix over the base. Cover the fruit mix with the remaining granola mix and place in the oven for 20 to 25 minutes or until golden brown.
Once the granola slices are cooked remove from the oven and allow to cool completely. Melt the dark chocolate and drizzle over the top. Remove from tray, cut into slices and serve.