Healthier Flapjacks

These healthier flapjacks are a delicious and nutritious snack option, made with fiber-rich oats and mixed seeds, providing sustained energy without the sugar crash.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 12 pieces

Course: Breakfast, Snack

Cuisine: American, Healthy

Calories: 231

Ingredients Method Notes

Ingredients

For the Base

Oil, for greasing Use any neutral oil for greasing.
100 g butter, cubed Use unsalted butter.
100 g golden syrup This adds sweetness and a chewy texture.
250 g jumbo porridge oats (gluten-free if required) Choose certified gluten-free oats for gluten-free versions.
1 large free-range egg, beaten Acts as a binder for the flapjacks.

For the Mix-Ins

50 g mixed seeds (pumpkin, sunflower, linseed, and sesame) Add various seeds for nutrition and texture.
50 g dried cranberries Provides natural sweetness.
50 g raisins A great source of natural sweetness.
50 g dried apricots, cut into sixths Chopped for better distribution.

Method

Preparation

Preheat your oven to 200°C (180°C fan/Gas 6). Lightly oil a shallow 20cm (8-inch) loose-based square cake tin and line both the base and sides with baking parchment.
In a large saucepan, melt the butter and golden syrup together over low heat, stirring regularly until smooth and golden.
Remove the pan from heat and stir in the mixed seeds, cranberries, raisins, chopped apricots, and oats until evenly coated.
Stir in the beaten egg to bind the mixture.

Baking

Spoon the mixture into the prepared tin and press down firmly until level.
Bake for 18-20 minutes, until the top is golden and the edges are lightly browned.
While still warm, mark into 12 pieces without cutting all the way through, then allow to cool in the tin.

Storage

Store in an airtight container, layered with baking parchment or foil. They will stay fresh for up to a week.

Notes

These flapjacks improve with time and are versatile with regard to mix-ins and flavors.