This apricot and date breakfast slice is an easy, delicious recipe made with pantry staples. Perfect for breakfast, or lunchboxes.
This slice guys! I want to tell you that it’s totally healthy, but I’m thinking the half a block of butter probably doesn’t agree with me, but it IS so super delicious. I love dried fruits, so it’s heaven to me. It’s got the crunch, the sweetness and then the chew. SO GOOD!
Why you’ll love this recipe
- No fancy ingredients – everything can be found in the pantry or fridge
- Quick and easy – only 20 minutes in the oven
- Freezer-friendly – make a batch and freeze for later
- Perfect for lunchboxes or busy mornings
- Naturally sweetened with honey and dried fruit
How to make apricot and date breakfast slice
1. Prep your tray and oven
Preheat your oven to 180ºC (fan forced). Line a slice tray (mine is 18 x 28cm) with baking paper and set it aside.
2. Make the buttery date mix
In a small saucepan, add 125g butter, ½ cup chopped dates, and 2 tbsp honey. Bring to the boil, then reduce heat and let it simmer for 2 minutes. Remove from heat and set aside.
3. Mix the dry ingredients
In a large mixing bowl, combine:
- 1 cup cornflakes
- ¾ cup rolled oats
- ½ cup shredded coconut
- ½ cup self-raising flour
- ⅓ cup brown sugar
- ½ cup chopped dried apricots
Give it all a good mix.
4. Combine everything
Pour the warm butter and date mixture into the dry ingredients. Stir until everything is well coated and combined.
5. Press and bake
Tip the mixture into your prepared tray and press down firmly to create an even layer. Bake for 20 minutes or until lightly golden.
6. Cool and slice
Let the slice cool completely in the tray before cutting into squares. Store in an airtight container – or freeze for a rainy day!
Apricot & Date Breakfast Slice
Ingredients
125 g butter
1/2 cup dates, chopped
2 tbsp honey
1 cup cornflakes
3/4 cup rolled oats
1/2 cup shredded coconut
1/2 cup self-raising flour
1/3 cup brown sugar
1/2 cup dried apricots, chopped
Instructions
- Preheat your oven to 180ºC. Line a slice tray {mine is 18 x 28cm in size} with baking paper.
- Place the butter, dates and honey into a small saucepan, and bring to the boil. Reduce the heat and simmer for 2 minutes. Take off the heat and set aside.
- In a medium bowl, place the cornflakes, oats, coconut, flour, sugar and apricots. Mix to combine. Add the butter mixture, and stir until combined.
- Press the mixture into the prepared tray, and bake for 20 minutes. Once cooked, allow to cool in the pan. Cut into squares.
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