I love nothing more of a morning than a comforting bowl of porridge, topped with blueberries and a drizzle of honey, and it is this that has inspired this weeks #FlapjackFriday recipe.
Fresh, juicy blueberries combined with zesty lemon makes a delicious combo in these healthy, refined sugar free, teatime treats.
What’s In It?
- 600g Porridge Oats
- 250ml Honey
- 250g Blueberries
- 200ml Coconut Oil
- 100g Sunflower Seeds
- Zest of 1 Lemon
How Do I Make It?
Melt the coconut oil and honey in a saucepan over a moderate hob and grate in the zest of one lemon. Once this mixture starts to bubble, pour in the blueberries and heat until they just start to pop. Remove the pan from the heat and stir in the oats and sunflower seeds.
This week I used an individual brownie tin, which makes perfect sized square flapjacks, so if you have one spoon the mixture into each square, making sure to share the blueberries out. Alternatively you can make this recipe as a traybake in a baking tin, but you will probably need to add a few extra minutes to the cooking time.
Place in a moderate oven for approximately 20 minutes.
Remove from the oven and allow to cool completely in the tin, before removing them. If you baked them in a tray, remember to score out your flapjacks with a sharp knife before leaving to cool in the tin.
Have you got a healthy flapjack recipe that you would like to feature in #FlapjackFriday?
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