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Cook: 20 minutes


  • 1 cup old fashioned rolled oats
  • 1 cup oat flour (make your own by putting 1 cup rolled oats in a food processer until flour like)
  • ½ cup medjool dates or prunes
  • ½ cup seed mix (60 g)
  • 500 g fruit cake mix
  • 2 tablespoons choc chips (or more if you want)
  • ⅔ cup water

Preheat the oven to 180°C. Cover a 25 x 25 cm pan with parchment paper.

Chop dates and mix in the fruit cake mix.
Combine flour, oats, fruit mixture, choc chips and 2/3 cup water in a large bowl and knead with your hands until a loose dough forms.
Press dough firmly and evenly into the prepared pan.
Bake for 20 minutes, until baked through but still soft (don’t over-bake them or the bars will be dry and tough).

Cut into blocks and stored in an airtight container in the refrigerator.
They should keep for 1-2 weeks.

Photo and recipe: Michelle van der Westhuizen

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