Christmas is all about sharing!
Sharing love, attention, gifts and most importantly for me time. Your time will be well spent making these extremely decadent but delicious White Chocolate, Cranberry and Apricot Oat Slices.
These oat slices are the perfect homemade gift for someone special. Easy to make, moreish and a real crowd pleaser. Simply make, store in an airtight container and then it’s time to share the joy of these decadent slices.
Why not print out and share the recipe too. After all sharing is caring!!
Makes 21 slices.
- 100g unsalted butter
- 25g soft brown sugar
- 1/2 tsp vanilla essence
- zest of 1/2 lemon
- 1 egg
- 75g white chocolate, chopped into chunks
- 30g dried cranberries
- 30g dried apricots, roughly chopped
- 30g desiccated coconut
- 50g jumbo oats
- 125g cup plain flour
- 1/2 tsp baking powder
- 50g white chocolate
- 90g plain Greek-style yoghurt
- 1/2 tsp lemon juice
- 1/2 tbsp dried cranberries
- 1/2 tbsp dried apricots, roughly chopped
- 1/2 tbsp dessicated coconut
- Preheat an oven to 180°C and line a square sandwich baking tin with parchment.
- Over a medium heat, melt the butter, sugar, vanilla and lemon zest together in a large saucepan. Once melted, remove from heat and allow to cool a little.
- Whisk the egg into the melted butter mix. Add the white chocolate, oats, dried fruit and coconut and stir until well combined.
- Sift the flour and baking powder into the saucepan and fold through the mix.
- Press the mix into the base of the lined tray using the back of a spoon. Bake in the oven for 15 minutes or until lightly golden.
- Remove from oven and allow to cool in tin.
- For the icing: Melt the white chocolate in a heatproof bowl over a saucepan of simmering water.
- In a large mixing bowl, whisk the yoghurt and lemon juice together.
- Gradually add 1 tablespoon at a time of the melted white chocolate mix, mixing through with a spatula until all combined.
- Spread the icing over the cooled base. Sprinkle over the remaining dried fruit and coconut.
- Allow to set in the fridge for at least 2 hours.
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I don’t know about you but I love raspberries!! It is possibly due to the fact that my home in Tipperary is usually filled to the gills with raspberries around this time of year. We have 40 year old raspberry bushes growing in our garden that deliver a whopper crop of berries every year. If you were to open the fridge at home you would be confronted by bowl after bowl of freshly picked berries. More importantly you wouldn’t be able to leave the house without a box of raspberries.As I’m travelling away from home, I’m not able to help out this year with the picking, eating, preserving and creating of treats. I’ve decided to share with you my favourite tried and tested raspberry recipes.
Raspberries are at their best right now so find your nearest locally grown crop and taste the goodness of fresh berries. Freezing raspberries is a great option too to allow you keep tasting the goodness all year long.
Chocolate Avocado Mousse Cups – a light chocolate mousse topped with the freshest raspberries.
White Chocolate Raspberry Cheesecake – ever so decadent but also very delicious.
Berry & Oat Muffins – any berry is good in these muffins filled with oats.
Dark Chocolate Raspberry Mousse Cake – the perfect summer celebration cake.
Berry & Oat Recharger – whizz up some raspberries for the perfect post-exercise recovery option.
Crumble is the ultimate comfort food dessert in my book. It is such a versatile dessert that can be eaten at any time of the year using seasonal fruit. Berries fresh or frozen are also a great addition. Little chunks of dark chocolate mixed through the crumble topping adds another level of deliciousness!
• 2 pears
• 2 small apples
• 1 inch piece of fresh peeled ginger
• 3 tbsp oats
• 2 tbsp pumpkin & sunflower seeds
• 2 tbsp flaked almonds
• 6 dates
• creme fraiche or Greek-style yoghurt to serve
1. Peel, core and chop the pears & apples. Place in a small saucepan and just about cover with water. Grate over the ginger.
2. Bring the fruit to the boil, then simmer on a low heat until soft through.
3. Place all the remaining ingredients in a food processor or use a handheld blender to form a crumble topping.
4. Transfer the cooked fruit to a heatproof dish, cover with the oat crumble and bake in the oven at 180°C for 30 minutes until golden.
5. Serve with some Glenisk creme fraiche or Greek-style yoghurt.