Chewy Oat Slices with Carrot and Pistachio

Method

1
Preheat oven to 160°C fan-forced (180°C conventional). For a crispier, crunchier slice, preheat to 180°C fan-forced (200°C conventional) and use the same cooking time.
2
Place the grated carrot in a bowl, add a tiny pinch of salt asivnd mix to combine. Then put into a sieve and squeeze out any extra juice.
3
Remove the shells from the pistachios and roughly chop.
4
Place the oats, flour, brown sugar and pistachios in a bowl and make a well in the middle.
5
In another bowl, mix together the oil, maple syrup and carrot. Add this mixture to the bowl with dry ingredients and mix well to combine.
6
Line a 28 x 18 cm slice tray with baking paper.
7
Spoon the mixture into the tray, pressing it into the corners and flattening it with the back of a spoon. You want the mixture to be well packed, but not fully compacted.
8
Bake for 30 minutes. Remove slice from the oven and allow to cool for 10 minutes.
9
While still warm and in the tray, portion the slice using a knife into 16 squares or to the size you prefer.
10
It is very important to allow the oat slices to cool fully before removing them from the tray otherwise they may crumble. Store in an airtight container at room temperature for up to 7 days.

...And that's it, enjoy!

Have you cooked this recipe?

Ingredients

Main ingredients
- 100 g carrot (finely grated, roughly equivalent to 2 small-medium carrots)
- Salt
- 200 g pistachio nuts (shell on)
- 200 g jumbo oats
- 75 g plain flour
- 125 g brown sugar
- 150 g vegetable oil
- 50 ml maple syrup

Shopping list for this recipe

Woolworths

Chewy Oat Slices with Carrot and Pistachio

Name: Chewy Oat Slices with Carrot and Pistachio
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 servings
Cuisine: International
Ingredients: 100 g carrot (finely grated, roughly equivalent to 2 small-medium carrots); Salt; 200 g pistachio nuts (shell on); 200 g jumbo oats; 75 g plain flour; 125 g brown sugar; 150 g vegetable oil; 50 ml maple syrup

David & Stephen Flynn

Cooking

25 min

Overall

45 min

Ready by

—

Level

VGVeganEFDF

8 serves

metric

1 tip

Method

1
Preheat oven to 160°C fan-forced (180°C conventional). For a crispier, crunchier slice, preheat to 180°C fan-forced (200°C conventional) and use the same cooking time.
2
Place the grated carrot in a bowl, add a tiny pinch of salt asivnd mix to combine. Then put into a sieve and squeeze out any extra juice.
3
Remove the shells from the pistachios and roughly chop.
4
Place the oats, flour, brown sugar and pistachios in a bowl and make a well in the middle.
5
In another bowl, mix together the oil, maple syrup and carrot. Add this mixture to the bowl with dry ingredients and mix well to combine.
6
Line a 28 x 18 cm slice tray with baking paper.
7
Spoon the mixture into the tray, pressing it into the corners and flattening it with the back of a spoon. You want the mixture to be well packed, but not fully compacted.
8
Bake for 30 minutes. Remove slice from the oven and allow to cool for 10 minutes.
9
While still warm and in the tray, portion the slice using a knife into 16 squares or to the size you prefer.
10
It is very important to allow the oat slices to cool fully before removing them from the tray otherwise they may crumble. Store in an airtight container at room temperature for up to 7 days.

...And that's it, enjoy!

Have you cooked this recipe?

Ingredients

Main ingredients
- 100 g carrot (finely grated, roughly equivalent to 2 small-medium carrots)
- Salt
- 200 g pistachio nuts (shell on)
- 200 g jumbo oats
- 75 g plain flour
- 125 g brown sugar
- 150 g vegetable oil
- 50 ml maple syrup