Now that they’re older I make a batch of these seeded flapjacks each week for us all to enjoy. These are proper flapjacks with sugar and Golden syrup but I also added some extra seeds in the form of sunflower and chia seeds to add a little extra goodness without really changing the taste.
The kids loved helping to make these and they still work out as having less sugar than the shop bought ones, more goodness and definitely less packaging!
225g Porridge Oats
125g butter chopped up
100g Soft Brown Sugar
100g Golden Syrup
80g Sunflower seeds
50-60g Chia seeds
Pre-heat the oven to 150 degrees and select a rectangular or square baking tray with a liner. I used a reusable liner but greasproof paper can also be used.
Place the Butter in a pan and gently warm until it's all melted. At this point use a little of the butter to coat the baking tray liner you are using.
Add the sugar and the Syrup to the pan and stir well. Once all has turned to liquid take the pan off the heat and gradually add the oats and seeds. Ensure the oats are all coated and seeds have been mixed in well before transferring the mixture to the baking tray.
Flatten the mixture and if you like add a sprinkling of chia seeds on top. Bake at 150 degrees for around 20 minutes or until golden brown just at the edges. I like them to be a bit moist inside too so be careful not to overcook.
Remove from the oven. Don’t try to cut immediately but use a knife to make an indent where you plan to cut. Allow to cool fully and then remove the whole block from your tray to cut with a long, sturdy sharp knife along the marked lines.
I cut mine into around 18-20 pieces.