Berry & White Chocolate Oat Square
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Berry & White Chocolate Oat Square
Recipe By Courtney Roulston
Ingredients
2 cups Red Tractor Australian organic creamy style rolled oats
⅓ cup pepita seeds
pinch sea salt flakes
2 large ripe bananas, peeled, mashed
250 ml Coles canned coconut milk
1 tsp ground cinnamon
1 tsp Coles vanilla bean paste
2 tbsp Coles Australian pure honey
½ cup Coles blueberries
½ cup Coles raspberries
70 g white chocolate, melted
Method
Preheat the oven to 180 degrees (C).
Grease and line a 20 cm x 20 cm slice pan with baking paper, with the edges overhanging to make it easy to remove.
In a large mixing bowl combine the rolled oats, pepita seeds, salt, mashed bananas, coconut milk, cinnamon, vanilla and honey. Stir well until everything is combined. Fold through half of the berries, being careful not to break them up too much.
Pour the mixture into the prepared pan and use the back of a spoon to even out the mixture. Pour over the remaining berries and gently press into the surface.
Bake for 30 minutes, or until golden and firm to the touch.
Allow to cool in the pan for 1 hour then remove and cut into 9 squares.
Melt the white chocolate in a zip lock bag and snip off one corner to make a piping bag. Drizzle the chocolate over the bars and allow to set for 10 minutes before serving.
