I like to think these flapjacks are relatively healthy (don’t shatter my illusions!) with all the oats, nuts and fruit inside, perfect for kids snacks or keeping the hunger at bay when out and about. Bailey and I have been making these for years and they are still a firm favourite of his. This was one of our first attempts when Bailey was about 4 or 5, hopefully we have perfected it now, I just have to keep an eye that enough raisins get put into the flapjacks and not TOO many get eaten along the way.
Once I remember Bailey bringing back ‘William the bear’ from school, where he had to practise some maths and document what exciting adventures happened to William when he was away from school. So William made flapjacks, measuring the ingredients and helping stir.
Makes about 15 squares
- 125g light brown sugar
- 90 g unsalted butter
- 90 g golden syrup
- 175g oats
- 25 g pumpkin seeds
- 25 g sesame seeds
- 25 g flaked almonds
- 25 g ground almonds
- 65 g raisins
- 45 g mixed dried fruit i.e. apricots, prunes
- Preheat the oven to 160 fan.
- Melt the sugar, butter and syrup in a small pan over a low heat and stir every so often.
- Put all the other ingredients into a large mixing bowl and stir.
- Once the syrup/butter/sugar mix is all melted, take off the heat and add to your mixing bowl of dry ingredients, mixing everything together, try to ensure all the dry ingredients are covered by the sticky hot sauce as this is what will bind them together.
- Line a small baking tray with parchment paper, then pour your flapjack mix into the baking tray and spread out so its all even and reaches the corners.
- Bake in the oven for about 12-15 minutes, it should just be starting to go a light brown on top.
- Take out of oven and allow to cool still in the baking tray where it will harden up slightly. At this point you can lift the parchment onto a wooden board and cut into pieces.
- They are super sticky underneath and beware… one is rarely enough! Enjoy