Heat oven to 160C/140C fan/gas 3
and line a 22cm square cake tin with
baking parchment. Melt the butter,
caramel and sugar in a large saucepan,
then tip in the oats and flour. Stir well,
making sure every oat is covered in
the buttery mixture, then tip into your
cake tin and press down firmly with the
back of a spoon to level the surface.
Bake for 40 mins.
Tip the remaining caramel and butter
into a small saucepan, and bubble for
5 mins, stirring continuously, until the
mixture turns dark golden brown and
thickens a little. When the flapjacks have
finished cooking, remove them from the
oven and pour over the hot caramel.
Leave to cool for 5 mins, then scatter
with the seeds, cranberries and
chocolate chips. Leave to cool completely
in the tin before cutting into squares.