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+ servings

Oaty Cake Squares

These oaty snacks can be enjoyed warm or cold, and as they are nut free, they make a great addition to a healthy school lunchbox.
Total Time30 mins
Course: Snack
Keyword: Kids, Vegetarian
Servings: 16 squares

Ingredients

  • 40g plain wholemeal flour
  • 100g oats
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp baking powder
  • 1/2 tsp cinnamon powder
  • 2 tbsp cacao powder
  • 20g sunflower seeds
  • 20g pumpkin seeds
  • 35g raisins
  • 25g dried cranberries
  • 30g dried apricots (chopped)
  • 1 overripe banana (mashed)
  • 1 carrot (small; finely grated)
  • 100g courgette (finely grated)
  • 1 egg (large)
  • 65ml milk (or plant based alternative)

Instructions

  • Pre heat oven to 160oC and line a 8x8” baking tin with greaseproof paper.
  • Sieve the flour, bicarbonate of soda, baking power, cacao powder and cinnamon powder into a bowl.
  • Add the oats, pumpkin seeds and sunflower seeds into the bowl and mix.
  • In a separate bowl add the mashed banana, milk and egg, and whisk together until combined.
  • In a sieve, drain off the excess liquid from the grated carrot and courgette, then add this to the liquid mixture and mix together.
  • Add the wet ingredients to the dry ingredients and combine well.
  • Transfer the mixture to the lined tray and spread out evenly.
  • Bake on the middle shelf for 20-25 minutes. Test with a skewer (it should come out clean).
  • Leave to cool in the tray for 10 minutes before removing and slicing.
  • Store in an air tight container, in a cool dry place, for up to 3 days.