• Servings

  18

• Prepration Time

  20 mins

• Cook Time

  1¼ hrs

INGREDIENTS

• 250 g rolled oats (2½ cups)
• 100 g shredded coconut (1¼ cups)
• 150 g dried figs (¾ cup) chopped
• 80 g pepitas (⅓ cup)
• 80 g sunflower seeds (⅓ cup)
• 150 g flaked almonds (¾ cup)
• 2 Jazz apples grated
• 395 g sweetened condensed milk (1 can)

METHOD

• Preheat oven to 125C.
• Put the oats, coconut, figs, pepitas, sunflower seeds and almonds in a large bowl and mix well to combine.
• Add the apple and mix again.
• Pour in the sweetened condensed milk and mix thorough until the ingredients are evenly coated.
• Press the mixture into a lined 21cm square cake tin and bake for 1 hour 15 minutes, until lightly golden on the edges and firm to touch.
• Cut into 18 pieces, then cool thoroughly before serving. Store airtight for up to 1 week.