As much as I try keep a hold over my sweet tooth, there’s those days when all I crave is something sweet and indulgent. When one of those hits I’m always chuffed when there’s some gooey, sticky flapjack to hand. These beauties take less than half an hour to make, keep for a week and fill that sweet tooth void when it makes a sneaky appearance. What’s not to love?!
400g Rolled Porridge Oats
200g Runny Honey
200g Brown Sugar
50g Raisins (or any dried fruit substitute)
200g Unsalted Butter
- Chuck your butter, sugar and honey into a small saucepan and heat gently until melted and combined.
- Add raisins and stir until fully coated and combined with sysrup mixture
- Add syrup mixture to a mixing bowl and add oats, mixing to ensure all oats are coated. The mixture will start to combine
- Line a baking tray with baking paper – ideally one with depth so as to not get really flat pieces. The baking tray I use is 8in x 12in and this typically yields 10 pieces depending on how wide you cut them.
- Top the baking paper with the sticky oat mixture and spread so as to cover the entire tray then pop in the oven for 15 – 20 minutes. Around 180 degrees is best.
- Leave to bake until the top of the flapjack has turned golden brown and then leave to cool completely before cutting into slices
- Keep in foil to ensure it doesn’t dry out
NB: You can also add chocolate chips, nuts or protein powder. With protein powder, I’d stick to half a scoop as one scoop sometimes makes the mixture go really dense and you loose the stickiness that is so great about flapjack!
Be sure to leave a comment if you make this, what’s your go to snack when the need for sugar hits?