Oats – I love them, so naturally, I love flapjacks and anything oaty!
Traybakes are particularly pleasing as a sweet treat cooked in a caravan kitchen – minimal equipment and space required.
This is a basic recipe, to which you can add any extras like dried fruits, chopped nuts, finely chopped crystallised ginger, citrus zest, desiccated coconut and of course, chunks of dark chocolate. For chocoholics, coat in melted chocolate!
The photos show my vegan, dark chocolate and orange version which are delicious and a little crumbly!
I use a square tin 23 x 23 cms. but as this mixture is so flexible, use whichever baking tin is available, just consider the depth of your flapjack when baking. The deeper the mixture, the slightly longer it will need in the oven.
Portions: Approx 16 pieces
Prep and Cook Time: Under an hour
Cookware: A 23x 23 cms lined cake tin and a mixing bowl
Oven: 160C / Gas 3/4
- 250g porridge oats (for softer flapjacks use 200g oats and 50g plain wholemeal flour)
- 150g butter
- 75g honey or golden syrup
- 75g soft brown sugar (or light muscovado)
- 200g porridge oats
- 50g wholewheat plain flour
- 170g vegan butter/spread
- 170g maple syrup
In a large bowl, gently melt together the butter, honey / syrup / sugar then add the oats.
Combine all ingredients. Add any of your chosen extras then lightly press into the tin and bake for 20 minutes or until golden brown and to your liking.
If adding dried fruit, crystallised ginger or coconut press into the oats to prevent them burning.
Check your flapjacks after 20 minutes, to see how they are baking in your oven. Cook for a further 5 minutes, if needed. Remember they harden as they cool.
Once cooked to your liking, (pale and chewy or darker and crispy) allow to cool and cut into squares or fingers.
For the basic flapjack, if you prefer it chewier, use 200g oats and 50g plain flour.
For the Ginger and Cinnamon version: 50g crystallised ginger – finely chopped. 1 tsp cinnamon. 1/2 tsp ground ginger if prefer spicier.
For the Chocolate and Orange version: 50g dark chocolate – chopped. 1 orange – zested (I use organic unwaxed oranges)
For the Ginger and Chocolate version: 50g crystallised ginger – chopped. 75g chocolate (dark or white). 1/2 tsp ground ginger (see photo above)