Metric – Easy, healthy flapjacks
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Metric – Easy, healthy flapjacks
- Prep Time: 4:00
- Cook Time: 0:20
- Total Time: 4 hours 20 minutes
- Yield: 16
Ingredients
- 315g jumbo rolled oats
- 150g butter
- 150g brown sugar
- 3-4 tablespoons golden syrup *see notes
- 125g (1 cup) trail mix
- 1 teaspoon vanilla extract (optional)
Instructions
- Preheat the oven to 160ºc and line a 9×9 inch (22cm) square tin.
- Weight the butter, golden syrup and brown sugar into a saucepan. Place over medium heat until everything is melted and whisk well to make sure the butter and melted sugar all well incorporated.
- Measure the oats into a bowl and add in both packets of chocolate chips. Pour the butter syrup mixture over the oats and mix well. The warm syrup will start to melt some of the chocolate chips as you mix. This is perfect and ensures that once the flapjacks are baked every bite will have buttery oats and chocolate.
- Once the oats are completely covered in the buttery syrup (they’ll all have a “wet” look to them) press into a square lined baking tin. Bake the flapjacks in a square tin lined with baking paper.
- Bake in the preheated oven for about 15-20 minutes. Remove the flapjacks from the oven and leave them to cool completely in the tin. If they’re too warm when you cut them they’ll break apart and won’t cut into squares.
- Once completely cooled cut into 16 squares.
Notes
- There is a range in the golden syrup depending on how soft and chewy you like your flapjack. More syrup means a softer bar.
- Use honey or maple syrup in place of the golden syrup.
- Use any kind of dried fruit and nut mix instead of the trail mix.
- Store in an airtight container for up to 1 week either in the fridge or at room temperature.
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