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Apricot, Peanut Butter and Oat Slice


Apricot, Peanut Butter and Oat Slice image

It is with some trepidation that I join the Cooks’ Column crew for the Waranga News.

Fingers crossed that my cooking choices, musings, and recipe choices prove a success as each turn comes about.

Being new to the district, and therefore new to reading the fortnightly rendition of the Waranga News Cooks’ Column, I have noticed many of the recipe choices have proven to be more of the cake-y type, or sweeter variety.

I decided to take a slightly different approach with my first piece and instead elected for a slice. It is however not so ‘sweet’, yet still quite fruity. I’d not attempted it previously but, liking the sound of the recipe, decided to give it a whirl for this venture of writing for the paper. I must admit I’m pleased with the final results and will make it again… YUM!

Next time I think I’ll make a double batch, AND will break some and use it as a breakfast crumble to enjoy over fruit yoghurt.


  • 100 grams dried apricots
  • 1 cup rolled oats
  • 1/4 cup pepitas pumpkin seeds
  • 1/4 cup honey
  • 1 tsp vanilla extract
  • 2 tsp coconut oil melted
  • 1/4 cup peanut butter (crunchy or smooth to suit own tastes)


  • Preheat oven to 165ºC and line a 20cm x 20cm tray with baking paper.
  • Blitz apricots until slightly broken down (into small pieces not to form a paste).
  • In a bowl, combine apricots, oats and pepitas and set aside.
  • On the stovetop, heat honey, vanilla, coconut oil and peanut butter until it starts to bubble then remove from heat.
  • Add both mixtures together and mix until well combined.
  • Press into prepared tray with back of a wet spoon. Pop in the oven for twenty minutes or until golden.
  • Allow to cool COMPLETELY in the tray then slice into twelve pieces.
  • Can be stored in the pantry, fridge or freezer.
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