Foolproof Flapjacks

For me, a great recipe needs to be three things. Firstly it needs to require minimal effort – let’s face it, I don’t have the free time I once did, and finding time to make delicious treats can be a challenge at the best of times. Second -it needs to be a hit with the kids. After going to the efforts of making homemade treats you want to see your efforts acknowledged and said treats to be gobbled up without question. Finally the recipe needs to be adult approved. I want to be able to grab whatever the kids are eating and actually be satisfied. These foolproof flapjacks tick all of those boxes and get rustled up on a weekly basis in our house. I love them as a mid-morning snack to keep me going in work or when I’m at home. They’re easy to grab when on the go, and the oats leave us feeling pretty full until lunchtime.

Recipe

Ingredients
  • 500g Porridge oats
  • 150g Butter
  • 55g Dark brown sugar
  • 397g Condensed milk
  • 1tbsp Golden syrup
  • 100g Mixed seeds (for top)
Method
  1. Melt the butter, brown sugar and golden syrup together in a saucepan over a low heat.
  2. Stir in the condensed milk.
  3. Mix the porridge oats into the saucepan, coating in the wet ingredients.
  4. Transfer mixture into a lined baking tray, flattening out evenly as possible.
  5. Sprinkle the mixed seeds over the top of the mixture in the tray.
  6. Bake at 160C for 25-30 minutes or until a pale golden colour. Cut to desired size and serve.
  • These bad boys will last in a tin or air tight container for up to a week (if they last that long).
  • Flapjacks make a great mid morning snack for myself and the boys. I often pop a few in my bag when we’re out and about. It’s amazing what little people will do with the promise of a flapjack!
  • These flapjacks are nut free (on account of me being highly allergic!). You could of course add some of your favourite nuts to the seed mixture for over the top if your a nut fan!
  • Looking for more recipes with the tiny humans seal of approval? Check out these Tomato and Tuna Mini Quiches or how about some Brie and Spinach Muffins?
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