Here’s a tried and tested LOWER FAT  baking recipe made with rapeseed oil that we think you’ll love:



  • 1 ripe Banana
  • 50g Soft Apricots OR Sultanas OR Cooked Apple OR Mango
  • 25g Light Brown Muscovado Sugar
  • 100g Porridge Oats
  • 3tbsp Cold-pressed Extra Virgin Rapeseed Oil



  1. Preheat the oven to 180c, and prepare a 17cm Square baking tin – grease if necessary (silicon recommended)
  2. Place the banana in a mixing bowl and mush up then chop up the soft apricots (or sultanas/cooked apple chunks) and add them to the banana
  3. Add the sugar and the oil and stir well then mix in the porridge oats
  4. Place the mixture in the tin ensuring evenly spread and place in the oven for 15 minutes until golden colored
  5. Once cooked, cool in the tin slightly for approx 5-10mins, then cut into squares and place on a cooling rack
  6. Leave to cool then enjoy!