Savoury Feta and Tomato Flapjacks

Yes I know, savoury feta and tomato flapjacks, it’s a little bit ‘out there’, but seriously don’t knock it until you’ve tried it. Savory flapjacks really are a thing, and once you get your head around it I reckon you’ll be pleasantly surprised.

I’ve come up with a version that ends up being almost souffle-like in texture; it’s moister and squidgier than your average flapjack, but for that very reason it makes the most delicious starter served with some fresh green salad.

The combination of feta, vine tomatoes and caramelised onions go perfectly together and topped with this seasons asparagus it really is a taste sensation.

Have a go and let me know what you think!

What’s In Savoury Feta And Tomato Flapjacks?

  • 300g Porridge Oats
  • 200g Unsalted Butter
  • 100g Feta Cheese
  • 5 Cherry Vine Tomatoes
  • 1 Red Onion
  • 1 tbsp Molasses
  • Coconut oil to fry
  • Asparagus spears to decorate

How Do I Make Savoury Feta And Tomato Flapjacks?

Start off by making the caramelised onions. Slice the onion and fry in some coconut oil for about 10 minutes. Add the molasses and continue stirring until it forms a sticky syrup. Remove from the heat and put to one side.

Melt the butter in a saucepan, then add the chopped tomatoes, season with salt and pepper and heat for a further 5 minutes. Remove from the hob and mix in the porridge oats and feta.

Place a heaped dessertspoon of the mixture into 8 cups of a 12 hole baking tin, making sure to pat down. Top with a teaspoon of caramelised onion and then cover over with another dessertspoonful of oat mixture. Decorate with sliced asparagus spears and drizzle with a small amount of coconut amino or soy sauce.

Bake in a moderate oven for 25 minutes.

Allow to cool in the tin. If they’ve spilled over, use a teaspoon to gently push the mixture back against the flapjacks – it will set harder as it cools. Allow to completely cool in tin, before carefully removing.

The top goes very crumbly, so don’t worry if some of it falls off 🙂

Top Tip – These savoury feta and tomato flapjacks are best eaten warm, however because they need to cool down in the tin first to allow them to harden, I’d recommend giving them a little zap in the microwave to heat through.

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

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