These multi-seed flapjacks make for a delicious addition to any lunchbox. They keep well in an airtight container for up to five days, and they also freeze well too. Once cooled, add to a freezer-proof container, and freeze for up to three months. To defrost, simply take what’s needed from the freezer and defrost overnight at room temperature in an airtight container. I’ve added a mix of pumpkin, sesame, and sunflower seeds, which add extra nutrients, flavour, and texture to the flapjacks.
Enjoy,
Nessa x
Multi-Seed Flapjacks
Ingredients
Makes 16
- 150g butter
- 100g light brown sugar
- 4tbsp golden syrup
- 2tsp vanilla extract
- 350g oats
- 100g mix of seeds-pumpkin, sesame, and sunflower
Method
- Preheat the oven to 200°C/fan 180°C/Gas 6. Line a 20cmx20cm baking tin with greaseproof paper
- In a small saucepan, over a low heat, melt together the butter, sugar, golden syrup, and vanilla.
- Once melted, take from the heat, stir through the oats and seeds, and stir to combine.
- Transfer into the lined tin and press down well. Bake in the preheated oven for 18 minutes.
- Take from the oven and place the tin on a wire rack. Carefully score 16 squares. Leave to cool completely in the tin before cutting fully and transferring to an air-tight container for up to five days.
