½ cup Capilano honey
1 ½ cups self raising flour
1 tsp ground allspice
1 cup low fat greek yoghurt
¾ cup rolled oats
350g tinned pie apricot
1 tablespoon rolled oats (extra)
Preheat oven to 190°C. Line a 20cm x 30cm slice tray with baking paper.
Beat the butter and honey together until pale and creamy, add eggs and mix until creamy.
Add allspice and oats to flour. Fold the flour mixture, alternating with the greek yoghurt, into the butter mixture until well combined.
Stir in three quarters of the apricot. Pour mixture into slice tray and top with remaining apricot. Sprinkle with extra rolled oats. Cook in oven for 45 minutes or until golden. Slice when cool.