Fruity Oat Cakes

Fruity Oat Cakes

Ingredient 7 3" Cakes 7 8cm Cakes
raisins ¼ cup (1½ oz.) 40g
dried apricots 1½ oz. (¼ cup chopped) 40g
dried sweetened cranberries ¼ cup (1½ oz.) 40g
fresh apple 1 medium 1 medium
rolled oats 2½ cups 230g
cinnamon 1½ tsp. 1½ tsp.
light brown sugar 6½ Tbsp. (2.8 oz.) + 2 tsp. 80g + 2 tsp.
black tea (brewed, strong) ⅓ cup ⅓ cup
orange juice ⅔ cup 150ml
agave syrup 3 Tbsp. 3 Tbsp.

These chewy, fruit-loaded, harvest-themed treats are somewhere between a granola bar and a cookie, and, true to form, work as either a sweet, filling snack or a relatively healthy (and hearty) dessert. The original recipe advertised the fact that they’re vegan and fat free, but it seems a shame to even mention that—any fan of dried fruit should love them. The fructose-heavy agave syrup used to help the oat base stick together adds even more fruity flavor.


  1. Chop dried apricots into raisin-sized pieces.
  2. Line a baking sheet with a piece of parchment paper or a silicon baking mat.


  1. Infuse dried fruit.
    Brew a cup of strong black tea; use your favorite variety of tea. Measure about a third of a cup of hot tea and stir in 2 teaspoons of brown sugar. Add the raisins, cranberries, and chopped apricots to the hot tea.
  2. Cook syrup.
    Mix orange juice and agave syrup in a small sauce pan and bring to a boil. Simmer for ten minutes, then remove from heat.
  3. Chop apple.
    While the syrup is cooking, core the apple and dice it into roughly raisin-sized pieces; it’s not necessary to peel it unless you want to.
  4. Mix dry ingredients.
    In a large bowl, thoroughly mix the brown sugar, oats, diced apple, and cinnamon.
  5. Add syrup.
    Pour the cooked orange-agave syrup into the dry mixture and stir with a spoon until evenly mixed.
  6. Drain and add fruit.
    Drain the dried fruit (discard the tea) and add the fruit to the oat mixture; mix thoroughly with a spoon.
  7. Form cakes.
    Using either a biscuit cutter or the lid of a jar lined with plastic wrap, form cakes about 3 inches (8cm) in diameter and ¾ inch (2cm) thick; each should weigh around 3½ oz. (100g). Place each cake on the lined baking sheet. If using a lid, flip the lid onto the sheet, lift it up, then peel the plastic wrap off of the cake; that will keep the cakes from falling apart.

  8. Bake.
    Bake the cakes at 350°F (180°C) for 25-30 minutes. Remove from oven and let cool on the sheet.


  • You can, of course, substitute your favorite dried fruits, although you may want to reduce or omit the cinnamon if you’re using tropical fruit.