This recipe has been my husband Damien’s go-to flapjack recipe for many years and he has modified it from its very humble beginnings to make a more healthy snack. I think he first made it with his mother as a child.
It’s great to add to a school lunchbox or to bring along on a family hike or bike ride.
I would recommend experimenting with different dried fruits, seeds and nuts. You can even add desiccated coconut if you like.
In the recipe I say 50 to 100 grams of raisins. This is a matter of taste. My son prefers less raisins while Damien likes more.
You can also leave out any of the seeds or nuts if you have allergies. We leave out the nuts when taking them to school as our school as a no nut policy.
When the baked flapjacks are taken from the oven, they are still quite soft to the touch. Don’t be alarmed by this as they will harden over time. I would recommend waiting a number of hours or even overnight to cut them as otherwise they will crumble into pieces.
- 150 g Butter
- 80 g Golden Syrup
- 70 g Sugar
- 50 g Sunflower Seeds
- 50 g Pumpkin Seeds
- 50 g Cashew Nuts
- 50-100 g Raisins
- 300 g Porridge Oats
- Preheat the oven to 160C/ 320F/ Gas Mark 3
- Melt the butter, sugar and golden syrup gently in a saucepan
- Blitz the sunflower seeds, pumpkin seeds and cashew nuts
- Add the raisins, blitzed seeds and nuts, and porridge oats to the melted butter and sugar combination
- Line a 21cm square baking tray with baking paper
- Add the flapjack mix and add to the baking tray, making sure to flatten into all corners
- Bake in the oven for 17 minutes until it is starting to become golden. The mix will still be soft to the touch when it is removed from the oven.
- Allow to cool fully before removing from the tray. You will need to wait for a number of hours before cutting them into 3cm square pieces