Seeded Flapjacks
Baked flapjack bars with sunflower and pumpkin seeds.
Servings: 10 servings
Calories: 249kcal
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.