Blueberry macadamia oat slice
- 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
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.
Instead of blueberries, try using another dark red berry (they contain anthocyanins, a protective antioxidant) like blackberry, mulberry or boysenberry.
Nutrition Info (per serve)
Total fat 7.1g
–Saturated fat 3.1g
Dietary fibre 4.3g
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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