
If you have a sweet tooth like me, it's a good idea to have a supply of healthier sweet snacks on hand! That’s why my dark chocolate and raspberry flapjacks are the ideal batch cook snack and afternoon pick me up - with the raspberries and chocolate drizzle satisfying a sweet tooth, whilst the oats provide slow-release energy. They’re super quick to make, and last up to around 7 days if stored in the fridge – a great bake for busy weeks when you need a healthy but delicious snack supply. You have to give these a go!
PREP TIME: 10 minutes
COOK TIME: 25 minutes
TOTAL TIME: 1 hr (inc cooling time)
SERVINGS: 12
CALORIES: 220 kcal
EQUIPMENT
large mixing bowl
small glass bowl
spoon
baking tin
knife
microwaveable mug
milk pan
plastic chopping board
INGREDIENTS
260 g oats
130 g salted butter
3 tbsp golden syrup
130 g light brown sugar
80 g fresh raspberries chopped in half
80 g dark chocolate
INSTRUCTIONS
Turn the oven to 170 degrees (fan)
Grease the baking dish with butter and put to the side
Add the oats to the large mixing bowl
Melt the butter in the microwaveable mug for 40 seconds and stir to remove lumps
Add the melted butter, light brown sugar and golden syrup in with the oats and mix thoroughly
Once mixture is combined, pour into the baking dish and press down with the back of a spoon to ensure the mixture is evenly spread
Bake the flapjack in the oven for 25 minutes
Once baked, remove the flapjack from the oven and leave the hot dish on a heat proof surface to cool
Once cooled, cut the flapjack into 12 pieces and remove from baking tin and transfer onto plastic chopping board
Heat the dark chocolate in the glass bowl over a small pan of boiling water until melted
Once melted, drizzle the dark chocolate over the flapjack pieces and decorate with chopped raspberries
NOTES
Flapjacks will last 4-5 days in a sealed container, or up to 7 days in the fridge.
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