Oat and Seed Flapjacks
Sinéad O’Donovan
Sinéad O’Donovan
Recipe - Dingle - Garvey
Oat and Seed Flapjacks
Prep Time10 Minutes
Servings16
Cook Time25 Minutes
Ingredients
250g porridge oats
125g butter
3 tbsp honey
75g soft brown sugar
50g pumpkin seeds or sunflower seeds
50g raisins or chopped dried apricots
Directions
Ingredients
- 250g porridge oats
- 125g butter
- 3 tbsp honey
- 75g soft brown sugar
- 50g pumpkin seeds or sunflower seeds
- 50g raisins or chopped dried apricots
Method
- Preheat the oven to 180°C or 160°C fan. Line a 20cm square baking tin with baking paper.
- Melt the butter, honey and brown sugar together in a saucepan over a low heat, stirring until smooth. Do not allow the mixture to boil.
- Remove from the heat and stir in the porridge oats, seeds and dried fruit until everything is evenly coated.
- Transfer the mixture to the prepared tin and press it down firmly with the back of a spoon. This will help the flapjacks hold together once baked.
- Bake for 20 to 25 minutes, until golden around the edges. The centre may still feel soft but will firm up as it cools.
- Leave to cool completely in the tin before lifting out and cutting into squares.
Tip: Pressing the mixture down firmly is the key to preventing the flapjacks from falling apart. They will keep for several days in an airtight container and can also be frozen.
10 minutes
Prep Time
25 minutes
Cook Time
16
Servings
Recipe
Ingredients
- 250g porridge oats
- 125g butter
- 3 tbsp honey
- 75g soft brown sugar
- 50g pumpkin seeds or sunflower seeds
- 50g raisins or chopped dried apricots
Method
- Preheat the oven to 180°C or 160°C fan. Line a 20cm square baking tin with baking paper.
- Melt the butter, honey and brown sugar together in a saucepan over a low heat, stirring until smooth. Do not allow the mixture to boil.
- Remove from the heat and stir in the porridge oats, seeds and dried fruit until everything is evenly coated.
- Transfer the mixture to the prepared tin and press it down firmly with the back of a spoon. This will help the flapjacks hold together once baked.
- Bake for 20 to 25 minutes, until golden around the edges. The centre may still feel soft but will firm up as it cools.
- Leave to cool completely in the tin before lifting out and cutting into squares.
Tip: Pressing the mixture down firmly is the key to preventing the flapjacks from falling apart. They will keep for several days in an airtight container and can also be frozen.