ReceptnaptárPlum oat bars
Ume (the Japanese plum, or apricot) is the symbol of Japanese spring and summer: a tart, aromatic fruit enjoyed sweetened, as liqueur and as salty pickles. With plums standing in for it, this bar is a fruity, crumbly, less sweet oat bar.
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Method
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- Preheat the oven to 180 °C (165 °C fan) and line a 20×20 cm tin with baking paper.
- Mix the oats thoroughly with the oil, egg, 1 tbsp honey, the cinnamon, baking powder and salt.
- Press half the oat mixture into the tin.
- Toss the plums with the remaining honey and spread them over the base.
- Scatter the remaining oats over the plums and sprinkle with almonds.
- Bake for 30–35 minutes until golden; cool and slice.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Use ripe but firm plums; very soft ones break down.
- The honey balances the tartness of the plums.
- Chilled, it slices more neatly.
- Keeps in a closed tin for 5 days.
Frequently asked questions
What is ume?
Japanese plum (Prunus mume), related to the apricot; usually eaten as salty pickle (umeboshi) or syrup.
Is it vegan?
With plant butter and ground flaxseed instead of the egg.
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More japanese ideas
- Black sesame pudding (goma purin)
- Yuzu yogurt cream cups
- Baked apples with sweet miso
- Black sesame banana oat cookies
- Edamame cream cups (zunda cream)
- Date and tahini matcha balls
- Chestnut rice porridge with sesame (kuri kayu)
- Matcha coconut chia pudding
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