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Harraways Spiced Unbaked Oats and Seed Slice + WIN

Harraways are celebrating their 150th birthday!

The iconic New Zealand brand has been providing us with delicious oats since 1867, with the company still operating from its original site in Green Island, near Dunedin – WOW!

As part of their milestone birthday, Harraways have released two Celebration packs: Chia, Coconut & Cranberry Celebration, and Birthday Berry Bonanza. These celebration packs come with free collectables – ‘Harry’ Scottish Terrier magnets and colour changing spoons.

I love Harraways oats because they are so versatile and can be used in many ways. I have porridge for breakfast, which is simple, yet filling, I use their oats in smoothies, in desserts (I love making feijoa crumble at this time of year) and my favourite, in baking. While I usually use oats for making Anzac biscuits, cookies or pancakes, I was intrigued to try making a slice this time round! Check out the recipe for Harraways Spiced Unbaked Oats and Seed Slice below:

Spiced Unbaked Oats & Seeds Slice

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Makes 20 bars

INGREDIENTS
1/4 cup Coconut Oil

1/4 cup Liquid Honey
1/3 teaspoon Idodised Salt
1 teaspoon Vanilla Extract
1/2 teaspoon Ground Cardamom
1/3 teaspoon Ground Cinnamon
1 pinch Ground Nutmeg
1/2 cup Almonds, sliced
1/2 cup Sunflower Seeds
1/2 cup Pumpkin Seeds
1 tablespoon Chia Seeds
1 cup Dried Figs, roughly chopped
1 cup Harraway’s Rolled Oats

FOR THE DRIZZLE TOPPING (OPTIONAL)
50g Dark Chocolate, melted (I used 70% Lindt)

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METHOD
1 Melt coconut oil, honey, salt, and other spices in a medium saucepan.
2 When liquid mixture melts and becomes a bit foamy, turn the heat down
to low, add the oats and stir to coat.
3 Add the nuts/seeds, and stir to coat.
4 Finally, add the dried fruit, and fold in to the mixture.
5 Continue cooking on low heat for just a couple minutes (this will soften
the ingredients slightly before you cool them, allowing them to stick
together better).
6 Meanwhile, line a small baking dish with parchment paper.
7 Add the mixture to the dish; press down so it is evenly spread out. Fold the parchment paper over the granola so the top is covered (get more if necessary). Press the granola so it is packed firmly.
8 Place in refrigerator and allow to cool completely – at least two hours, but I recommend overnight.
9 Remove granola from parchment paper – it should be in one big block. Cut

into 20 bars, and drizzle with dark chocolate (if using). Enjoy! x

Store the bars in the fridge for about 2 weeks.

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* GIVEAWAY *

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To celebrate Harraways‘ 150th Birthday, I have one Harraways prize pack to give away! This includes:

  • 1 x Harraways tote bag
  • 1 x Chia, Coconut & Cranberry oats singles box
  • 1 x Birthday Berry Bonanza oats singles box
  • 1 x Harraways Teatowel
  • 1 x Vintage Harraways Oat tin


* TO ENTER*

Simply head to my Instagram post here to be into win!

Competition closes 29/05/2017 and the winner will be drawn at 5pm.
Open to New Zealand readers only.

Good luck!

This is a not a sponsored post, however the rolled oats and merchandise were gifted to me by Harraways. All opinions are (and always will be) my own.

3 Comments

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