Everyone loves flapjacks or Granola Bars. We love them for their sweetness, the ease in making them and their handiness for breakfast or snacks on the go.
Being realistic and honest with ourselves, flapjacks are not a particularly healthy option but when you make your own, you control the ingredients, the quantities and so they will always be better for you than processed, shop bought versions.
I love the contrast between the slightly sharp cranberries and sweet white chocolate and if you are a fan of almonds, add some toasted almond flakes in there too for extra goodness.
These Flapjacks are so quick and easy to make and here’s the winning bonus, they are made in one large saucepan! We LOVE this type of recipe where you get so much for so little effort!
I converted mine to Gluten Free and they can also be made Dairy Free by using plant based butter and dairy free white chocolate chips. If you want to add a vegan element, you can sub the golden syrup for agave syrup.
Ingredients:
- 250g porridge oats (GF if needed)
- 125g unsalted butter (Dairy Free if needed)
- 85g light brown sugar
- 3 tbsp golden syrup (Agave syrup for Vegan)
- 50g dried cranberries
- 50g white chocolate chips
- 20g almond flakes (Optional)
You need a 23 cm x 23 cm (9″ x 9″) tin lined with parchment. Make sure to leave it overhanging for easy removal later.
Method:
Preheat oven to 160C Fan, 180C or 320F
Into a large saucepan, add the butter, sugar and golden syrup and melt gently over a low head. Mix with a spoon to help dissolve and combine the ingredients. Remove from the heat.
Add the oats and dried cranberries and stir well until everything is combined and covered.
Next spoon the mixture into the prepared baking tin and smooth it. I use the bottom of a large glass as I find it doesn’t stick and it helps to flatten and compact.
Once the mixture has been evenly spread out, then you can add the white chocolate chips and gently press them into the oats with your hand. I used a white chocolate bar cut into small pieces. If you’re using almond flakes, press them in now too.
Bake in the preheated oven for 20 minutes. Remove the tin from the oven and let it sit for about 5/10 minutes. It will be very soft. Then you can cut them into the size you want and you leave them to cool completely in the tin.
Don’t try to remove them until they are completely cold and then use the overhanging parchment to lift them out of the baking tin and if you need to, just go over the already cut lines to make sure you can separate them easily.
Store in an airtight container to keep fresh. They will be delicious and chewy and you know what’s in them!
If you make these delicious bars, I would love for for you to leave a comment below.
Bake with love
Soraya x