Cereal date flapjacks

Cereal date flapjacks

By
From
Breakfast: Morning, Noon & Night
Makes
16
Photographer
Danielle Wood

Need breakfast on the hoof? These are for you. Seed-packed goodness with a gooey date middle, these flapjacks will stave off any unwanted snacks you might be tempted by. You can also use apricots or prunes instead of dates if you prefer.

Ingredients

Quantity Ingredient
butter, for greasing
225g dried dates
175g unsalted butter
3 tablespoons honey
75g soft brown sugar
1/2 teaspoon salt
300g rolled oats
1 tablespoon pumpkin seeds
1 tablespoon sesame seeds
1 tablespoon sunflower seeds

Method

  1. Preheat the oven to 190°C and grease a 20 cm square cake tin. Put the dates into a saucepan with a splash of water and heat for 5 minutes. Mash up the dates with the back of a fork and remove from the heat.
  2. Melt the butter, honey, sugar and salt together in a large saucepan. Add the oats and seeds and mix until they are all fully coated with the butter mixture.
  3. Spoon half of the mixture into the cake tin and press down to flatten. Spread the sticky date mixture evenly over the top and then cover the date layer with the rest of the oat mixture. Spread it out evenly and press down again.
  4. Bake for 20–25 minutes until golden. Remove from the oven and score the flapjack into 16 squares using a small knife. This should help when you go to break them up once it has cooled. Turn it out of the tin on to a cooling rack.
Tags:
breakfast
brunch
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