Breakfast Flapjack

Breakfast Flapjack

Breakfast Flapjack

These easy oat-filled breakfast flapjacks are chock-full of fruit and nuts. This flapjack recipe combines golden syrup, dried cranberries, oats and banana with a medley of nuts plus sunflower and sesame seeds for added texture. But it’s so simple to make – just mix everything up, smooth into a baking tin and cut into delicious chewy wedges once it comes out of the oven.

  • Prep Time 15 min
  • Cook Time 20 min

Ingredients

  • 85 g (3oz) mixed nuts e.g. walnuts, almonds, pecans, roughly chopped
  • 200 g (7oz) rolled oats
  • 85 g (3oz) self-raising flour
  • 40 g (1½ oz) dried cranberries
  • 70 g (2½ oz) unrefined demerara sugar
  • 125 g (4oz) melted Flora Buttery
  • 3 tbsp golden syrup
  • 2 bananas, mashed
  • 1 egg
  • 12.5 g (½ oz) sunflower seeds
  • 12.5 g (½ oz) white sesame seeds

Directions

  1. Pre heat oven to 180°C, 160°C fan, gas mark 4.
  2. Place all dry ingredients in a mixing bowl. Stir in the Flora and syrup with the bananas and egg.
  3. Mix well and spoon into a greased shallow 22cm (9 inch) square tin. Smooth the surface and sprinkle with the seeds.
  4. Bake in the oven for 20 minutes or until cooked. Mark into 12 slices whilst still warm.
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