I N G R E D I E N T S

• ¾ cup rolled oats
• 1 cup sultanas (175g)
• ½ cup diced dried apricots
• ½ cup unsweetened apple juice
• ½ cup milk
• 2 eggs
• 60g butter, melted
• ½ cups self raising flour

M E T H O D

1. Soak the oats, sultanas, apricots, apple juice and milk for at least 20 mins (or soak in fridge all day)
2. Mix together eggs and butter, then add to oat mixture and stir well 
3. Fold flour into wet ingredients (don’t over mix)
4. Line a loaf tin with baking paper and pour mixture in
5. Bake at 160°C for 40-45 minutes (insert skewer to check middle is cooked).
6. Let cool in loaf tin for about 10 minutes before cutting (if you cut when too hot, it will crumble)

N OT E S

1. You can soak oats in the morning and leave in fridge.
2. Leftovers can be frozen or served for breakfast the next day.
This recipe is vegetarian.

Substitutions:
GF: Use GF flour DF: Use soy milk or rice milk Egg free: Offer raisin toast as an alternative