Healthier flapjacks
Flapjacks are perfect for taking to work, school or having a snack with a cuppa! You can use any of the dried fruit and nuts you like. This version is slightly more healthy than normal, with a bit less butter and syrup, so it's great for families.
Each serving provides 231 kcal, 4.5g protein, 27g carbohydrates (of which 14g sugars), 11g fat (of which 5g saturates), 3g fibre and 0.25g salt.
Ingredients
- oil, for greasing
- 100g/3½oz butter, cubed
- 100g/3½oz golden syrup
- 50g/1¾oz mixed seeds, such as pumpkin, sunflower, linseed and sesame
- 50g/1¾oz dried cranberries
- 50g/1¾oz raisins
- 50g/1¾oz dried apricots, cut into sixths
- 250g/9oz jumbo porridge oats (gluten-free, if required)
- 1 large free-range egg, beaten
Method
Preheat the oven to 200C/180C Fan/Gas 6. Lightly oil a shallow 20cm/8in loose-based square cake tin and line the base and sides of the tin with baking parchment.
Melt the butter and syrup together in a large saucepan over a low heat, stirring regularly with a wooden spoon. Take off the heat and stir in the seeds, cranberries, raisins and apricots and oats. Stir in the egg.
Spoon into the prepared tin and press until well flattened. (It’s important that the oats are pressed well, so that they stay firm enough to cut when baked. Use the back of a metal spoon to make sure they are fully compressed). Bake for 18–20 minutes, or until golden and lightly browned around the edges.
Mark the flapjack into 12 pieces without cutting all the way through, this will make it easier to cut the flapjack when it's cool. Leave until cold then cut the flapjack with a sharp knife.
Store in an airtight container, interleaved with baking parchment or foil for up to three days.
Recipe Tips
Use any dried fruit you like – replace the cranberries, raisins and dried apricots with 150g/5½oz of your favourites, chopped if in large pieces.
These flapjacks will keep for up to a week in an airtight container.
Are flapjacks healthy?
It really depends on the recipe. Some flapjacks are made from highly processed oats stuck together with butter and sugar, which makes them low in fibre and high in fat and sugar. This recipe includes plenty of fibre-rich ingredients such as large rolled oats, seeds and dried fruit, while minimising fat and sugar, so you get a satisfying sweet treat that contributes to your five-a-day. Even so, they are still calorie dense and should be eaten in moderation.
Why are my flapjacks hard rather than chewy?
When melting the sugar and butter it’s important to do it over a low heat (as directed in the recipe). Over-boiling sugar can make it set into a hard caramel, which will in turn make your flapjacks hard rather than soft and chewy. Also, take care not to overcook the flapjacks – they will still be quite soft when cooked and will firm up as they cool.
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