Cinnamon almond oat slice

Method

1. Heat oven to 170°C conventional or 150°C fan. Line the tin with baking paper.
2. Combine oats, flour, 40 g sweetener, 1 teaspoon cinnamon, ginger, baking powder and salt. Stir in melted butter, egg and vanilla to form a damp crumb mixture.
3. Press two-thirds of the mixture firmly into the tin. Bake for 12 minutes.
4. Mix almond butter, almond milk, remaining 15 g sweetener and 1 teaspoon cinnamon until spreadable. Carefully spread over the warm base.
5. Crumble the reserved oat mixture evenly over the filling and press gently. Bake for another 18–23 minutes until the top and edges are golden.
6. Cool in the tin for 90 minutes before lifting out and cutting into 16 pieces. Refrigerate briefly if the filling is still too soft to slice cleanly.