Fruit Flapjacks
Fruit Flapjacks are sticky, chewy, sweet, and bursting with fruity goodness. With added seeds for extra texture and nutrition, these fruity bars are the perfect, easy to make, sweet treat.
Servings 8 Large Slices or 16 Small Squares
Calories 269kcal
Equipment
- Saucepan
- Reusable Baking Paper
- Square Tin
Ingredients
- 200 g Porridge Oats
- 50 g Mixed Seeds
- 75 g Dried Apricots Chopped into smaller chunks
- 125 g Raisins
- 1 Teaspoon Cinnamon
- 120 g Butter or Margarine
- 75 g Soft Light Brown Sugar
- 100 g Golden Syrup
Instructions
- Preheat the oven to 180 degrees (Fan-assisted) and grease or line a tin.
- Carefully melt the butter, sugar, and syrup together in a small pan, stirring often.
- Mix the oats, raisins, apricots, seeds, and cinnamon in a large mixing bowl.
- Pour over the melted butter mixture and stir until the oats are all coated in butter.
- Tip into the baking tin, spread out evenly, and flatten with the back of your fingers or a metal spoon.
- Bake in the oven for 25 minutes until the top is golden.
- Cool in the tin for 10 minutes before removing to cool completely on a wire rack.
- When cool, slice carefully into eight large rectangles or 16 smaller squares.
Notes
- You might need to bake for longer, or less time if your tin is significantly bigger or smaller, mine (you can see it below) is 10 inches by 8 inches.
- Swap fruit and seeds for your favourites
- Light brown sugar can be swapped for demerara
- For a crunchier flapjack bake for longer, or use a bigger tin so that they are thinner