So many variations are possible with this recipe, and because of all the oats I can nearly convince myself they're healthy. It's easy to switch up the flavours, maybe you're not into ginger but love raspberry. Cut out the ginger, add raspberry jam instead of apricot. I've also heard of wonderful things happening if you use dulce du leche as the filling. Mix it up and see what happens! So exciting (perhaps?).Ingredients
1.5 c flour
1 tsp baking powder
1.5 c oats
0.5 c packed brown sugar
0.5 c honey
1 c butter, cut into pieces
1 jar (10-12 oz) apricot jam
1 tbsp ground ginger
2 to 4 tsp grated fresh ginger, depending on how much you love ginger
1.5 c flour
1 tsp baking powder
1.5 c oats
0.5 c packed brown sugar
0.5 c honey
1 c butter, cut into pieces
1 jar (10-12 oz) apricot jam
1 tbsp ground ginger
2 to 4 tsp grated fresh ginger, depending on how much you love ginger
Directions
Preheat oven to 350
Mix all ingredients except for jam and fresh ginger. In a separate bowl add fresh ginger to jam according to your ginger preference.
Press half of the oat mix into a greased 8 inch square pan and pat down. Spread jam on top, then squeeze the remaining oat mix into small clumps and lightly pat onto jam.
Bake for 30 to 40 min, or until golden brown.
Preheat oven to 350
Mix all ingredients except for jam and fresh ginger. In a separate bowl add fresh ginger to jam according to your ginger preference.
Press half of the oat mix into a greased 8 inch square pan and pat down. Spread jam on top, then squeeze the remaining oat mix into small clumps and lightly pat onto jam.
Bake for 30 to 40 min, or until golden brown.
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