Blueberry macadamia oat slice
Ingredients
- 1½ cups rolled oatsoatmeal uncookedX
- 1½ cups plain wholemeal flour
- ¾ cup shredded coconut
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- ½ cup unsalted macadamias, chopped
- ¹⁄³ cup honey
- 100g reduced-fat table spread, melted
- 500g fresh or frozen blueberries
- ¼ cup cornflourcornstarchX
Instructions
1 Preheat oven to 170°C. Lightly grease a 20cm square cake pan and line with baking paper, leaving an overhang of 3cm.
2 Place oats, flour, coconut, cinnamon, baking powder, macadamias, honey and table spread in a mixing bowl, stirring well to combine. Press a third of the mixture into base of prepared pan and bake for 20 minutes.
3 Place blueberries in a microwave-safe bowl and heat on high for 40 seconds or until just soft. Add cornflour, lightly crushing with a fork to combine.
4 Spread blueberry mixture over oat mixture to form an even layer. Scatter remaining oat mixture on top and bake slice for a further 25 minutes or until golden. Cool completely in pan before cutting into 16 squares and serving.
HFG tip
Instead of blueberries, try using another dark red berry (they contain anthocyanins, a protective antioxidant) like blackberry, mulberry or boysenberry.
Nutrition Info (per serve)
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Calories 175cal
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Kilojoules 733kJ
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Protein 3.4g
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Total fat 7.1g
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–Saturated fat 3.1g
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Carbohydrates 22.6g
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–Sugars 9.6g
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Dietary fibre 4.3g
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Sodium 23mg
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Calcium 15mg
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Iron 1.1mg
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