I can’t stand Weetabix. I think it’s a texture thing. The way it goes all baby food mush… bleurgh, puts me right off! But, put it in a flapjack and oh my days some serious culinary magic occurs. These Weetabix flapjacks replace half the amount of porridge oats with Weetabix instead and the result is a deliciously chewy bake with a caramel-esque taste to it. They’re quite sweet, but the bitterness of the cacao nibs helps reign it in a bit.
Have a go and see what you think.
What’s In Weetabix Flapjacks?
- 4 Weetabix
- 200g Oats
- 200ml Honey
- 200g Unsalted Butter
- 2 tbsp Cacao Nibs
How Do I Make Weetabix Flapjacks?
Place the butter and honey in a saucepan and stir over a low heat until completely melted. Remove from the heat and put to one side.
Crush the Weetabix with your hands and add this to the saucepan along with the oats. Stir until well combined.
Pour into a greased shallow baking tin, making sure to compact down with the back of a spoon until the surface is smooth.
Sprinkle the cacao nibs over the top and pat down with your fingers to make sure they’re slightly embedded into the surface – this will stop them from falling off once they’re baked.
Bake in a moderate oven for 25 minutes, then remove and cut 12 squares with a sharp knife, but leave in the tin until completely cool.
Once cool, carefully remove the Weetabix flapjacks from tin with a palette knife, then devour!
Have you got a healthy flapjack recipe that you would like to feature in #FlapjackFriday?
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