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5 ratings

Recipe by Jane Hornby

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1. Heat oven to 160C/fan 140C/gas 3. Gently heat the sugar, golden syrup and butter in a pan until the sugar and butter have both melted. Stir the oats, raisins, walnuts, seeds and cranberries into the pan until coated in the butter.
2. Spoon half the oaty mix into a traybake tin (23 x 23cm or thereabouts). Scatter the apricots over the top, then top with the remaining oat mix. Pack the mix down well and smooth with the back of a metal spoon. Bake for 35 mins or until dark golden. Leave to cool completely before cutting into 16 bars with a sharp knife.

PER BAR

244 kcalories, protein 3g, carbohydrate 28g, fat 14 g, saturated fat 6g, fibre 2g, salt 0.18 g

Latest comments and suggestions

• sally

  15 March 2009

  sally rated and commented on this recipe

  

  I bake all the time but can never make a decent flap jack! This is at last a recipe that works for me and it is packed full of good for you things too. I will definitely be doing these again.

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• Sue Willetts

  24 June 2009

  Sue Willetts commented on this recipe

  Not tried this - but I do make flapjacks with same ingredients except for the fruit (sounds delicious). I always line the tin with baking parchment so I can get them out Must be baking parchment, greaseproof paper doesn't work the same

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• Naomibrook

  10 August 2009

  Naomibrook rated and commented on this recipe

  

  I ddin't follow this recipe exactly as tesco metro didn't have the right stuff; i used a muesli base mix, a dried fruit mix and sunflower seeds. I think I didn't have enoigh golden syrup as they fell apart a bit but still very delicious. I took them to a tournament and were a great energy food for my team!

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• jose

  14 August 2009

  jose rated and commented on this recipe

  

  Very tasty - but very sweet. Not one for the calorie-conscious, but that's not me so I loved them! Don't like nuts, so just increased the fruit content and worked fine. I was worried about not lining the tin, but they actually came out very easily (all that golden syrup I think!). Not massive fan of apricots so I might try a variation next time, but for a wheat-intolerant person like me, it is great to find a nice sweet snack I can actually eat :-) Would recommend

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• westie

  17 September 2009

  westie commented on this recipe

  Very nice! Made these with my 4 year old son, didn't use apricots or cranberies but added more raisins and sultanas. Once we let them cool we melted cooking chocolate and spread on top, refrigerated till hard then cut, GOOD GOOD!!!! I can get my 2 and 4 year old to do anything for a choccy flap jack!

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• westie

  17 September 2009

  westie rated and commented on this recipe

  

  Forgot to rate

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• pauls in WA

  05 October 2009

  pauls in WA rated and commented on this recipe

  

  very tasty but the bars would not stay together - any suggestions?

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Ingredients

• 140g light muscovado sugar
• 3 tbsp golden syrup
• 140g butter
• 250g rolled oats
• 85g raisins or sultanas
• 85g walnut pieces (or use your favourite nuts, roughly chopped)
• 50g sesame or mixed seeds
• 25g dried cranberries
• 50g ready-to-eat apricots , finely chopped

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Difficulty and servings

Makes 16

Preparation and cooking times

Prep 5 mins

Cook 40 mins

Ingredients

• 140g light muscovado sugar
• 3 tbsp golden syrup
• 140g butter
• 250g rolled oats
• 85g raisins or sultanas
• 85g walnut pieces (or use your favourite nuts, roughly chopped)
• 50g sesame or mixed seeds
• 25g dried cranberries
• 50g ready-to-eat apricots , finely chopped

PER BAR

244 kcalories, protein 3g, carbohydrate 28g, fat 14 g, saturated fat 6g, fibre 2g, salt 0.18 g

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