This recipe makes delicious oaty seeded flapjacks that are packed with oats, pumpkin seeds and sunflower seeds. These seeded flapjack squares are great for breakfast on the go or for times when you feel like a sweet oaty treat.
The recipe is quick, easy and will take under 30 minutes to prepare and bake which makes this recipe perfect if you have limited time. If you want to enjoy them for breakfast then you can prepare them the night before. As well as being ideal for breakfast they are also perfect for a quick snack.
They contain just over 4 grams of protein and can contribute to your daily fibre intake. The pumpkin seeds and sunflower seeds provide a range of nutrients such as magnesium, calcium and zinc. The oats are good sources of manganese, phosphorus, magnesium, zinc and many other vitamins and minerals. This flapjack recipe can be used as a base recipe and other ingredients can be added instead of the seeds. You can include other ingredients such as dried apricots or raisins. You could use nuts such as chopped pecans or chopped walnuts and even add ingredients such as chocolate chips or desiccated coconut.
Ingredients for Seeded Flapjacks
- 120g unsalted butter
- 30g caster sugar
- 90ml golden syrup
- 45g pumpkin seeds
- 45g sunflower seeds
- 200g whole oats
How to Make Seeded Flapjacks
1. Preheat oven to gas mark 4/350oF/180oC. Grease and line a baking tin with parchment paper. For this recipe, I use a tin that measures 27 x 20cm (10 x 8 inches) but you can also use a baking tin that measures 20 x 20 cm (8 x 8 inch). Allow the parchment paper to overhang on two opposite sides to help removing them from the tin easier.
2. To a microwavable bowl add the butter, sugar and the golden syrup. Microwave for 45 seconds or until the butter has melted.
3. Once the butter has melted, stir in the pumpkin seeds and the sunflower seeds. Stir in the oats until they are fully coated then tip the mixture into the prepared baking tray and press into the corners with a spatula or the back of a spoon. Ensure the mixture is tightly compressed into the baking tray.
4. Bake in the oven for 15 - 20 minutes or until lightly brown. Remove from the oven and leave to completely cool in the baking tin. Once they have completely cooled, cut them into squares.
Recipe Tips
- The baking tin I use for this recipe measures 27 x 20cm (10 x 8 inches) and is perfect for small batch flapjacks or brownies.
- The flapjacks will bake better using a shallow tin.
- You do not have to use the sunflower seeds or pumpkin seeds, though delicious they can be substituted for any seeds of choice. You can also prepare this recipe without seeds.
- If following a gluten free diet then ensure the oats are gluten free by checking the label. Oats are naturally gluten free but sometimes they are produced in factories that also produce wheat products so cross contamination can occur.
- If following a vegan diet, then the butter is the only ingredient that needs to be replaced by vegan butter.
- Cut the flapjacks delicately to avoid them breaking apart.
Nutrition
Nutrition based on 1 serving - Calories: 249kcal | Fat: 15.7g | Saturates: 7.1g | Carbs: 24.4g | Sugar: 8.9g | Fibre: 2.2g | Protein: 4.3g | Salt: 0.3g
Storage
These flapjacks can be stored in an airtight container and taste best when consumed with 5 days. Store them in a dry cool place.
More recipes that contain oats
- 10 Minute Quick Overnight Oats with Berries
- Pink Lady Apple Crumble Slices
- The Best Crunchy Oat Biscuits
Seeded Flapjacks
Ingredients
- 120g unsalted butter
- 30g caster sugar
- 90ml golden syrup
- 45g pumpkin seeds
- 45g sunflower seeds
- 200g whole oats
Instructions
- Preheat oven to gas mark 4/350oF/180oC. Grease and line a baking tin with parchment paper. For this recipe, I use a tin that measures 27 x 20cm (10 x 8 inches) but you can also use a baking tin that measures 20 x 20 cm (8 x 8 inch). Allow the parchment paper to overhang on two opposite sides to help removing them from the tin easier.
- To a microwavable bowl add the butter, sugar and the golden syrup. Microwave for 45 seconds or until the butter has melted.
- Once the butter has melted, stir in the pumpkin seeds and the sunflower seeds. Stir in the oats until they are fully coated then tip the mixture into the prepared baking tray and press into the corners with a spatula or the back of a spoon. Ensure the mixture is tightly compressed into the baking tray.
- Bake in the oven for 15 - 20 minutes or until lightly brown. Remove from the oven and leave to completely cool in the baking tin. Once they have completely cooled, cut them into squares.
Sharon
Yum