Our food packs contain a wide variety of goodies to keep individuals and families going through lockdown. A bag of oats is a good thing to find in yours because nutritionally they pack a punch! Protien & carbohydrate rich; a recipe with oats will be sure to keep you feeling full for longer. So if you’ve picked up some oats in one of our donated food bundles, or even if you have some lurking in your kitchen cupboards this 4 ingredient recipe is simple, tasty & very filling.
- 250g oats
- 125g butter
- 125g light brown sugar
- 3 tbsp golden syrup
Heat your oven to 200C/180C fan oven/ Gas 6
Melt the butter until soft, but not runny & combine it with the oats, sugar & golden syrup in a large bowl. You can mix the ingredients using a food processor or blender, just make sure not to completely blitz the oats as your flapjack will lose its texture.
Lightly grease a baking pan & spoon in the mixture, Make sure to use a spoon to press the mixture into the corners & level the top to avoid uneven colouring.
Bake for around 15 minutes. Take your flapjack out of the oven when it is golden brown & firm when pressed. You’ll need to remove it from the tin ideally when it is still warm, but not hot! Leave for long enough that it holds its shape & doesn’t burn your hands. It will come out of the tin much easier like this.
Cut into slices – this recipe should make around 12 flapjacks. Enjoy!
If you like to keep it simple this 4 ingredient flapjack recipe is perfect just as it is. But for those who like to keep things interesting why not have a rummage in the cupboards & see what else you can add? Crystallised or dried fruit works really well, along with nuts or seeds for added protein. Honey or chunks of chocolate make for an extra-sweet treat. I went with mashed banana & peanut butter in mine & it was heavenly!
Freeze it, don’t waste it!
If you don’t want to eat 12 pieces of flapjack all at once (I guess it’s a possibility…) it’s a perfect recipe to store in the freezer. Just wrap or box it up & freeze them for up to 3 months.
Originally written for IP17 GNS whilst volunteering during lockdown – 20th May 2020