Fridge flapjacks
Total Time
2 hours and 25 minutes
Prep Time
15 minutes
Cook Time
10 minutes
Rating
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Ingredients
16 items
- 200g porridge oats – not the jumbo ones
- 100g soft whole dates, pitted and very finely chopped
- 200g mixed dried fruit (berries, apricots, raisins), chopped to raisin-size pieces
- 200g mixed nuts or seeds (eg roasted almonds, cashews and walnuts), finely chopped
- 1tsp ground cinnamon
- 1tsp ground ginger
- A pinch of salt
- 150g brown rice syrup or golden syrup
- 120g coconut oil or vegan butter
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Preparation
Step 1
Cut out a square of baking papaper about 5cm larger than your baking tray and, using your hands, push it into the tray, pressing into the corners to line the inside.
Step 2
Put the oats in a large heatproof bowl, add the dates, dried fruit, nuts, cinnamon, ginger and salt, and mix well.
Step 3
In a small saucepan on a medium heat, heat the syrup and oil/butter until the mix bubbles fiercely, then pour over the oat mixture. Stir to combine, so that everything is well and evenly coated.
Step 4
When the mixture is cool enough to handle, scrape it into the lined baking tray and, using your hands, push it down very firmly – the firmer it is, the better the end result. Leave to set in the fridge for at least a couple of hours, then cut into four rows lengthwise and widthwise to give you 16 squares. You can keep any uneaten flapjacks covered in the fridge for a week.
Step 5
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