Ingredients
- ⅓ cup vegetable oil
- ½ cup honey
- 2 tablespoons brown sugar
- 1½ cups rolled oats
- 1½ cups Weetbix, crushed
- ⅔ cup dried cranberries, roughly chopped
- ½ cup dried apricots, roughly chopped
- 2 teaspoon ground cinnamon
Method
- Preheat oven to 170°C. Line a 20cm x 30cm lamington pan with baking paper, allowing a 4cm
overhang at long sides - Place oil, honey and sugar in a saucepan over low heat. Cook, stirring, for 2 minutes or until melted
and combined - Bring to the boil, reduce heat to low and simmer 2 minutes or until slightly thickened, remove from
heat - Place oats, Wheetbix, cranberries, apricots and cinnamon in a medium bowl, stir to combine
- Pour honey mixture into dry ingredients and stir
- Pour into prepared tin, using the back of a spoon press mixture firmly
- Bake for 25 minutes or until golden
- Set aside to cool completely before cutting into squares.
Nutrition information panel
Nutrient | Per Serve | Per 100g |
Energy | 521.3kJ | 1606.4kJ |
Protin | 1.43g | 4.4g |
Total fat | 4.5g | 13.8g |
Saturated fat | 0.5g | 1.6g |
Carbohydrate | 19.2g | 59.3g |
Sugars | 13.9g | 43.0g |
Dietary Fibre | 1.6g | 5.1g |
Sodium | 11.6mg | 35.8mg |