Raspberry honey flapjacks
- Cassie Best
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Makes 9-12
Easy
Prep: 10 mins
Cook: 25 mins
A star rating of 4.8 out of 5.174 ratingsRate
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Make these easy raspberry honey flapjacks using just five ingredients. Serve with a cuppa for a perfect mid-morning pick-me-up, or freeze for a later date
Freezable
Egg-free
Nut-free
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
150g butter
-
150g light brown soft sugar
-
4 tbsp honey
(we used heather honey)
-
300g porridge oats
-
100g frozen raspberries
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Nutrition: Per flapjack (12)
- kcal265
- fat12g
- saturates7g
- carbs34g
- sugars17g
- fibre2g
- protein3g
- salt0.3g
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Method
-
step 1
Heat oven to 200C/180C fan/gas 6 and line a 20 x 20cm baking tin with parchment. Melt the butter, sugar, honey and a pinch of salt in a pan. Once the mixture is bubbling and combined, stir in the oats.
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step 2
Tip the oat mixture into the lined baking tin and press down with the back of a spoon. Scatter over the raspberries, then lightly press them into the oat mixture. Bake for 25-30 mins until golden brown. Leave to cool, then cut into 9 or 12 flapjacks.
RECIPE TIPS
NEED IDEAS FOR BURNS NIGHT?
These easy oaty bars are the perfect treat for Burns Night on 25 January. Serve warm with a dollop of whisky-spiked double cream for a delicious twist on cranachan, a traditional Scottish dessert.
Recipe from Good Food magazine, January 2019
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A star rating of 4.8 out of 5.174 ratings
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