INGREDIENTS
200g oats or oat flour
50ml olive oil (add more as desired)
2tbsp date syrup
1 egg
1 handful dried sour cherries
40g dark chocolate (min. 80% cacao solids), chopped
METHOD
Preheat the oven to 180 degrees/fan.
If using chunky oats, blitz into a flour-type consistency using a food processor.
Transfer to bowl and stir through the olive oil, egg and date syrup. The mixture should be thick and sticky.
Stir through the cherries and dark chocolate chunks until evenly distributed, then transfer the mixture to a greased baking tray (I use a silicon cake tin). Pat down to a layer about 1cm thick.
Bake in the oven for 10-15 minutes until golden on top. Keep in an airtight container for up to three days (if they last that long!).
