Seed and oat flapjack bars

Name: Seed and oat flapjack bars
Total time: 40 min
Cuisine: British
Ingredients: 250g rolled oats; 100g dairy free spread; 100g golden syrup; 60g light brown sugar; 40g sunflower seeds; 40g pumpkin seeds; 1 tsp ground cinnamon

Chewy golden oat bars packed with sunflower and pumpkin seeds, perfect for a nut free lunchbox.

Time40 min
LevelEasy
Costabout £0.22 a head
Oven180°C (160°C fan)

12 servings

Ingredients

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250 grolled oats
100 gdairy free spread
100 ggolden syrup
60 glight brown sugar
40 gsunflower seeds
40 gpumpkin seeds
1 tspground cinnamon

Method

1
Heat the oven to 180°C (160°C fan). Line a 20 cm square tin with baking paper.
2
Melt the spread, golden syrup and sugar in a large pan over a low heat, stirring until smooth and glossy.
4 min
3
Take off the heat and stir in the oats, seeds and cinnamon until every oat is coated.
4
Press the mixture firmly into the tin with the back of a spoon. Pack it down well so it holds together.
5
Bake for 22 minutes until golden at the edges but still slightly soft in the middle.
22 min
6
Leave to cool completely in the tin, at least 1 hour, then cut into 12 bars.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.