Recipe for oat flapjacks with fruit
Oat flapjacks with dried fruit are simple and quick to make and they taste delicious. They can also be easily adapted almost all types of dried fruit. You can have them with a hot drink, as a snack or you can cut them up and eat them like cereal bars. This recipe will show you how to make oat flapjacks.
I have been asked before if chocolate chips can be added to the recipe and my answer is ifyou do not mind melted chocolate then go ahead because from my experience the chocolate chips always melt so there is no point in adding them. For me, if a recipe calls for chocolate chunks I like to see the chunks in the finished product.
- 250 grams uncooked oats porridge (the chunky kind NOT the superfine or fine ones)
- 170 grams dried fruit (raisins, sultanas, cranberries et cetera)
- 150 grams unsalted buter
- 75 grams light brown muscovado sugar
- 3 tablespoons golden syrup or honey
- Preheat the oven to 180C
- Grease a baking tin which is about 23cm x 23 cm and fit baking parchment paper into it.
- Heat the butter, muscovado sugar and golden syrup in a pot/pan, until the butter has melted and the sugar has dissolved.
- Whilst the butter is melting add the rest of the ingredients into a mixing bowl. When the sugar mixture is ready pour it into the dry ingredients.
- Put the mixture into the greased baking tin and spread evenly and bake for 20-25 minutes until slightly golden brown. If they are too brown they will be very hard.
- Remove from the oat flapjacks with dried fruit oven and cut them whilst they are still hot, into the sizes you want, and then let them cool completely. (The oat flapjacks with dried fruit will crumble if you cut them when they are cold so it is important to cut them when they are still hot.)
Enjoy your oat flapjacks with dried fruit!