As some of you may know I went to Glastonbury a few weeks ago and because of this I have been a bit slack on the baking front and its safe to say I haven’t been eating very healthy either. So I thought in an effort to fix both these things I would write a healthy (ish), delicious recipe for flapjacks. I am not claiming that my flapjacks are healthy, they do still contain quite a lot of sugar and honey but they are definitely healthier than salted caramel flapjacks …. so in my eyes, its healthy.
These flapjacks are really adaptable. I normally have flapjack with an afternoon cuppa but this recipe doubles up as a sort of granola. We have been crumbling it over fruit and yogurt in the morning for brekkie and it is DELICIOUS! I replaced the golden syrup with honey and added lots of dried fruit, seeds and nuts to give them that extra boost! The oats are great for slow release energy and the seeds are a source of protein and high in fibre.
I have used sunflower seeds, pumpkin seeds, dried cranberries and walnuts as I had all of that in the house but you can choose whatever you fancy or have at home. I think sesame seeds, flax seeds, linseed, pecans, hazelnuts, chopped dates … would all be yummy as well. One thing to note, the more dry ingredients you add the more stickiness you will need to bring it together. Mine were quite crumbly which is great for granola but not so good if you want to hold it like a biscuit. So maybe up the honey and butter amounts if you add lots of extras.
125g brown sugar
300g porridge oats
60g sunflower seeds
60g pumpkin seeds
60g chopped walnuts
150g dried cranberries/ raisins
1 tbsp cinnamon
Preheat the oven to 175 degrees C. Line a baking tray with grease proof paper. Toast the oats and seeds until slightly golden. Pour into a bowl and add the dried fruit and cinnamon.
Melt the stork, honey and sugar in a saucepan or microwave if you have one but be careful not to overheat. Pour over the dry ingredients and stir until fully combined. Pour into prepared tray and press down mixture so it fills all the corners.
Bake in the oven for between 20 – 25 minutes or until golden brown. Once cool, cut into pieces or crumble over yogurt and fruit for a healthy and tasty breakfast.