This week’s #FlapjackFriday recipe is great for using up all those store cupboard staples that have been loitering at the back for ages. Yep, it’s a throw it all in dried fruit and nut extravaganza. And the reason for this? Well, it’s the start of the school summer holidays and if I’m being completely honest I needed to come up with a recipe that was quick, easy to make, that would keep the kids happy and most importantly fill them up (who else feels like all they do is feed their kids 24-7 during the hols!?!). As long as you get the fruit and nut ratio right by following the amounts below, then you can’t really go wrong with this. So either use all your faves, or use whatever you’ve got to create a taste sensation that’s different every time. Even better, why not get the kids involved, then share a picture with us on our social pages (see below).
What’s In It?
- 300g Porridge Oats
- 200g Unsalted Butter
- 200ml Honey
- 150g Mixed Nuts (we used Peanuts, Cashews and Walnuts)
- 75g Raisins
- 50g Dried Cranberries
- 15g Dried Pineapple
- 1 tsp Cinnamon
How Do I Make It?
Melt the butter in a saucepan and add the honey, cinnamon and dried fruit. Stir until the fruit has plumped up and then remove from the heat. Mix in the oats and nuts.
Pour the mixture into a greased shallow baking tin then bake in a moderate oven for 20 minutes.
Cut into squares and then allow to cool completely in the tin before attempting to remove them.
TOP TIP – these are crumbly little blighters so it is even more important that you let then cool completely before removing from the tin. However, if it doesn’t quite go to plan…it makes amazing granola!
Have you got a healthy flapjack recipe that you would like to feature in #FlapjackFriday?
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