Flapjacks are good for you, right? It’s the cake with which we can kinda kid ourselves that we’re taking the healthy option, “Oh, I’m watching my weight at the moment. I’ll just have a flapjack”. I’m in that camp, we’ll just ignore the sugar, butter and copious amounts of golden syrup. Oats are our saviour. Plus, I’m pretty sure these apple pie flapjacks are one of your five a day. I’m sticking to it and that’s that!
If it were up to me, I’d have thrown some nice plump raisins into the mix. Unfortunately I’m forbidden from adding any kind of dried fruit to my home baked treats by my raisin-hating other half. He’s a work in progress, ten years into our relationship and I finally got him to eat a dried apricot. I’ll take the little wins where I can. If you have more freedom with your ingredients, throw em in and tell me about it!Print
These apple pie flapjacks are the perfect grab and go breakfast treat.
- 600g unsalted butter
- 350g light brown sugar
- 200g golden syrup
- 1tsp vanilla extract
- 700g rolled oats
- 3 large apples, grated
- 1tbsp cinnamon
- Preheat your oven to 160C, grease and line a 20×30 baking tray or use a disposable aluminum tray (I love these).
- In a large, heavy bottomed pan melt the butter, sugar and syrup together. Once melted and combined pour in your oats, grated apples and cinnamon. Mix until combined and all the oats are coated with delicious buttery goodness. Spread the flapjack mix in the prepared pan and bake for 20 minutes, until golden brown with a slight jiggle.
- Allow to cool in tin before cutting and enjoying. These keep perfectly for around a week in a cute biscuit tin.