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Nut, Seed & Raisin Flapjack

The seeds, nuts and oats make this a nutritious and tasty snack, perfect for a portable snack or a packed lunch.

Ingredients

Makes 24 pieces

400 g rolled oats

120 g nuts, either walnuts, hazelnuts, macadamia, roughly chopped

2 tbsp sunflower seeds

2 tbsp poppy seeds

2 tbsp pumpkin seeds

50g raisins

120g soft brown sugar

4 tbsp golden syrup

120 g coconut oil

Method

Preheat the oven to 180°C / 350°F / gas 4. Line a 30 x 20cm baking tin with baking parchment, cutting slits in each corner so it fits more neatly.

Mix the oats, nuts, seeds and raisins together in a bowl.

Place the soft brown sugar, golden syrup and coconut oil in a small saucepan and heat gently until the sugar has dissolved and the coconut oil has liquefied.  Remove the saucepan from the heat and stir the melted coconut oil, sugar and syrup into the oat mixture and mix well.

Transfer the oat mixture to the baking tin and press down firmly with a palette knife or the back of a metal spoon. The oat mixture should be about 2 cm/ ¾ inch thick.

Bake the flapjack in the oven for 25 minutes until it begins to turn golden brown at the edges. Remove the baking tray from the oven. The flapjack will still be soft at this point.

Allow the flapjack to cool a little before cutting into ten rectangles while it is still warm.  Allow the flapjack to cool and as it does it will harden. Store the flapjack in an airtight container for up to a week.