Ingredients
1 1/4 cup rolled oats
1 1/4 cups wholemeal self raising flour
2/3 cup desiccated coconut
1 tsp ground cinnamon
1/4 cup sunflower seeds
1/2 cup chia seeds
150g avocado oil (or coconut oil)
1/4 cup honey
1 tsp vanilla extract
2/3 cup Beerenberg Apricot jam
Directions
Line the base and sides of a 22cm x 22cm square pan with baking paper and preheat oven to 180°C fan-forced.
In a large bowl combine the oats, flour, desiccated coconut, cinnamon, chia and sunflower seeds and stir to combine. In a jug combine the avocado oil, honey and vanilla extract and mix well until emulsified.
Add the wet ingredients to the dry ingredients and mix with a wooden spoon until the
mixture forms a crumble. Press 1/2 of the mixture into the bottom of your lined tin and even the top. Place in the oven and bake for 10 minutes.
Remove from the oven and spread the apricot jam over the top in an even layer, then crumble over the remaining oat flour mixture and bake for a further 15-20 minutes or until the top is golden. Set aside to cool completely then lift out of the pan using the baking paper and cut into 12 square bars.
