Almond and Oat Slice

Almond and Oat Slice


2 cups (180g) SF rolled oats

1/2 cup (75g) SF dried apricots, chopped

1/2 cup (80g) SF sultanas

1/2 cup (40g) SF shredded coconut

1/2 cup (80g) SF organic wholemeal self raising flour

1/4 cup (35g) SF sunflower kernels

3/4 cup (185ml) SF organic Rice Malt Syrup (no fructose alternative to honey)

125g butter, chopped

1/4 cup (55g) SF organic coconut palm sugar




  • Great for back-to-school lunch boxes
  • Healthy snack
  • Easy to make
  • Delicious


Preheat oven to 150C. Grease and line the base and 2 long sides of a 17cm x 27cm slice pan with baking paper.


Combine the oats, apricot, sultanas, coconut, flour and sunflower seeds in a large bowl. Make a well in the centre.


Combine organic rice malt syrup, butter and sugar in a saucepan over medium heat. Cook, stirring, for 5 mins or until butter melts and sugar dissolves. Pour butter mixture into the oat mixture. Stir to combine.


Spread mixture into prepared pan. Bake for 40 mins or until golden and firm to the touch. Set aside in the pan to cool completely.





Apricot and Oat slice

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