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Apple and cinnamon flapjacks recipe

1 rating

Load your flapjacks with fresh apple and dried apricots for a delicious twist on a classic bake that provides 1 of your 5-a-day. These are great for lunchboxes or snacking on the go. See method

Makes 12
Takes 50 mins plus cooling
285 calories / serving
Freezable
Healthy
Vegetarian

Ingredients

150g baking spread
80g light brown soft sugar
2 tbsp ground cinnamon
250g soft apricots, finely chopped
250g porridge oats
50g 4 seed mix, plus 1 tbsp
4 Braeburn apples, cored and coarsely grated
2 tbsp icing sugar
1 orange, zested and juiced

1 of your 5-a-day and a source of fibre

Each serving contains

Energy
1195kj
285kcal 14%
Fat
13g 18%
Saturates
3g 14%
Sugars
21g 23%
Salt
0.2g 3%

of the reference intake
Carbohydrate 35.2g Protein 4.4g Fibre 5.7g

Method

Preheat the oven to gas 4, 180°C, fan 160°C. Line a square 20cm baking tray with baking paper.
Melt the baking spread, sugar and cinnamon in a large saucepan over a medium heat. Cook for 3-4 mins, stirring frequently, until the butter has melted. Stir in the apricots, oats and 50g seeds until well mixed. Stir through the apples.
Spoon into the prepared tray and smooth the top with the back of a spoon. Bake on the middle shelf of the oven for 30-35 mins until lightly golden. Cool for 10 mins in the tray, then use a knife to cut into 12 equal-sized pieces. Cool fully.
Mix the icing sugar with 1-1½ tsp orange juice and a pinch of the zest. Drizzle over the flapjacks and sprinkle with the remaining 1 tbsp seeds.
Store in an airtight container for up to 3 days or freeze for up to 3 months.

Tip: Use gluten-free oats, if required.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Healthy baking recipes