Raspberry and White Chocolate Flapjacks

I dare you to find something even remotely wrong with this recipe – raspberries and white chocolate were literally made to go together and I promise you are going to love the combo in this week’s #FlapjackFriday recipe.

I’ve used frozen raspberries, as first and foremost they are way cheaper than the fresh ones and actually contain just as much, if not more, nutrients than fresh raspberries due to the fact they are frozen so quickly after being picked. They also hold their shape slightly better when you cook with them, and the mixture won’t be as wet, meaning you end up with a flapjack that is the perfect consistency. Have a go at making them and let me know what you think 🙂

What’s In It?

  • 350g Oats
  • 150g Unsalted Butter
  • 150ml Honey
  • 100g Frozen Raspberries
  • 50g White Chocolate

How Do I Make It?

Melt the butter in a saucepan and add the honey and raspberries. Stir until the raspberries have softened and the mixture has turned a lovely shade of pink.

Remove the saucepan from the heat and stir in the oats until combined.

Spoon into an individual flapjack tin, making sure to compact down with the back of a spoon and bake in a moderate over for 20 minutes.

Whilst the flapjacks are cooling in the tin, melt the white chocolate in a bowl over a saucepan of boiling water.

Once cool, remove the flapjacks from the tin and drizzle with white chocolate.

Serve with fresh raspberries.

Makes 12 bars.


Have you got a healthy flapjack recipe that you would like to feature in #FlapjackFriday?

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