Lemon & Orange Oat Squares
Servings Prep Time
25squares 10minutes
Passive Time
20minutes
Servings Prep Time
25squares 10minutes
Passive Time
20minutes
Ingredients
Dry Ingredients
Wet Ingredients
Instructions
  1. Pop all the dry ingredients into a food processor and whizz up until the apricots are chopped finely. This takes around 30 seconds.
  2. Next add in the vanilla extract, almond butter and coconut oil and whizz up for another 30 seconds.
  3. Finally, slowly add in the lemon and orange juices and zest until the mixture forms a sticky ball.
  4. Line a square cake tin with a sheet of baking paper and then pack the oat mixture down into the lined tin with your hands so it is evenly spread and pressed into the corners.
  5. Pop in the fridge for 45 minutes or freezer for 20 minutes to firm up.
  6. Slice into 25 squares and devour!
Recipe Notes
  • Naturally dairy, soya, egg-free and vegan. No added refined sugar.
  • Nut-free: swap pecans for sunflower seeds and almond butter for tahini (sesame spread)
  • Gluten-ree: Use gluten-free oats or quinoa flakes
  • Store in the fridge for up to a week or bagged in the freezer for up to 3 months.