These are the sweet treats from my potager garden story: Umbrella boats, windowsill seeds and chocolate flapjacks and I quickly learnt through the comments I received from curious readers that in many other countries, flapjacks are another name for pancakes. These are the English variety – a quick and easy store cupboard oaty bake.
This version uses up whatever you have on hand, either fresh, dry or frozen, as the filling.
Ingredients
150g Butter/margarine/dairy-free spread
150g Light brown soft sugar
300g Porridge oats
4 tablespoons Honey/golden syrup/agave nectar
Approx 100g filling – such as frozen pitted cherries, a frozen smoothie mix, fresh fruit, desiccated coconut, chocolate – whatever you have on hand. You can also make a plain version, by simply leaving out the filling.
Equipment
Large saucepan
Wooden spoon
Kitchen Scales
Swiss roll tin (or similar low-sided baking tin approx 23x33cm)
Baking parchment
Sharp knife
Recipe
Set the oven to 180degrees, then grease and line the baking tray with parchment paper.
Melt the butter, sugar and honey in a large saucepan.
Stir in the oats. (If you are adding any additional dry ingredients, such as desiccated coconut, add them now too.)
Tip the warm oat mixture into the tray and press it down flat with the back of a spoon.
Scatter your filling over the top and then gently press them down into the mixture.
Bake for 25 minutes until golden.
Leave in the tray to cool a little, then slice and serve.
They keep very well for 3 days in the fridge … and possibly more, although they have never lasted long enough in our house to test this 🙂
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