As much as it would be nice to sit down with the famalam for breakfast every morning, let’s face it some days are a stressy nightmare filled with lost school books, odd socks and having to shoehorn kids out of bed. But we all know how essential a good breakfast is to get us going and charge us up until lunchtime, or at least until elevenses 😉
I’ve kinda been a bit cheeky with this week’s #FlapjackFriday recipe because well muesli is essentially just deconstructed flapjack really isn’t it? But hey you try coming up with a different name each week 😉 – 90 recipes and counting! Super simple, packed with lots of brekkie ingredients, make a batch on Sunday and these will keep you going until the end of the week.
What’s In It?
- 200g Oats
- 100g Unsalted Butter
- 100g Raisins
- 50ml Maple Syrup
- 25g Desiccated Coconut
- 25g Sunflower Seeds
- 25g Almonds
- 25g Pecans
- 25g Walnuts
How Do I Make It?
Preheat the oven to 160ºC and grease a rectangular baking tin.
Melt the unsalted butter in a saucepan and stir in the maple syrup.
Roughly chop the almonds, pecans and walnuts and add to the saucepan.
Remove the saucepan from the heat and mix in the desiccated coconut, raisins, sunflower seeds and oats until everything has well combined.
Spoon the mixture into the greased baking tin making sure you spread the mixture out to the edges. It’s a good idea to press the mixture down with the back of a spoon so that it compacts – this will help hold it together once it has cooked.
Bake for 30 minutes or until the top has turned golden brown.
While it’s still warm, mark out the flapjacks with a sharp knife and then leave to completely cool in the tin.
Once cool, go over the lines again with a sharp knife and remove with a palette knife.
TOP TIP – These Muesli Flapjack breakfast bars are great for using up those store cupboard ingredients. Experiment with your favourite nuts and dried fruit to find a combination that works for you.
Have you got a flapjack recipe that you would like to feature in #FlapjackFriday?
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