A great recipe for January – Fruity Flapjacks. These are ideal for the children’s lunch box or a picnic.
350g medium porridge oats
1 heaped tsp ground cinnamon
80g walnuts roughly chopped
50g dried cranberries
80g dried apricots, chopped small
70g sunflower seeds
25 g pumpkin seeds
4 tbsp honey
250g brown sugar
1. Preheat the oven to 190C. In a large bowl mix together the oats, cinnamon, walnuts, raisins, cranberries, apricots, sunflower seeds and pumpkin seeds.
2. Melt the butter and honey in a pan then stir in the sugar until the sugar is fully dissolved. Bring to the boil and cook for 1-2 minutes, stirring until thickened into a smooth sauce. add half the sauce to the dry ingredients, stir well then add the remaining sauce and stir until fully combined. spoon the mixture evenly into a baking tray lined with parchment paper, smoothing the surface with the back of a spoon.
3. Bake for 15-18 minutes until caramelised and brown around the edges. leave to cool in the tin before cutting into square.