I realise that over the past couple of weeks I’ve gone all fancy schmancy on the flapjack front, so this week I’ve stripped it right back and gone for simple, quick, yet still bang on the money tasty!
You can of course change the nuts to any of your favourites, just keep the quantities the same. Sometimes the simplest things really are the tastiest and you really can’t go wrong with this recipe…well unless you’re allergic to nuts, and then you’re in all kinds of trouble!!!
What’s In It?
- 500g Porridge Oats
- 250ml Honey
- 200g Unsalted Butter
- 50g Pecans
- 50g Almonds
- 50g Hazelnuts
- 50g Peanuts
- Drizzle of Nut Butter to top
How Do I Make It?
Melt the butter and honey together in a saucepan. Stir in the nuts, then remove from the heat and add the porridge oats. Make sure everything is well combined then spoon the mixture into an individual brownie tin. Bake for 20 minutes in a moderate oven, then take out and leave to cool in the tin.
Once cool, remove from tin and drizzle, as artistically as you like, with some nut butter of your choice. I used Pip&Nut Honey Cinnamon Cashew Butter, because well, it is soooo incredibly yummy, but seriously go mad, use whatever one you like best.
TOP TIP – Not that I actually did this (I so did!), but if you can’t be bothered to decorate the flapjacks then I’ve heard that they taste OMG amazing dunked straight into a pot of nut butter…but that’s only what I’ve been told 😉
Have you got a healthy flapjack recipe that you would like to feature in #FlapjackFriday?
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