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In the mist of exams and all the stress, baking is where I turn too. As a keen rower I often look for yummy, healthy..ish recipes to fill an empty stomach. This recipe is an alteration of a flapjack recipe, with less sugar but are truly delicious and work every-time. Best of all, they stick together!! With this recipe you can add whatever you want, from seeds to raisins, the worlds your oyster…

Ingredients

225g rolled porridge oats 

handful of almonds

125g honey

50g butter (baking margarine works a treat)

50g caster sugar

splash of vanilla extract

100g cranberries

as much broken up chocolate as you want…

Method

1.Pour the oats over a baking tray and place in an oven (160 fan-doesn’t have to be preheated) and toast for 12 minutes, occasionally shaking the tin around. The oats may not change in colour but should be hot and slightly crunchy.

2.Near the end of the cooking time, in a small saucepan melt the butter, sugar, vanilla and honey. Stir until the sugar is completely dissolved.

3. In a bowl, mix the oats and butter mixture together until incorporated. Add the cranberries and half the chocolate-it might fizz (that’s the heat) and the chocolate will start to melt. This helps the bars to stick together.

4.Line a 9-inch square tin with tin foil and pour in the mixture. Using the back of a spoon (or your hands) squash the mixture down and pack it in tightly.

5.Sprinkle the rest of the chocolate fragments over the top and press into the oats slightly.

6.Put in the fridge to set for 2 hours (if you can wait that long!) then cut into bars.

 

Enjoy!! (Don’t keep them in a fridge as the oats will go soggy. An air tight tin should do the trick)

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