Apricot, pear and orange flapjacks recipe
For a teatime treat these chewy flapjacks have been given an extra fruity twist with grated pear, dried apricots and cranberries. This simple flapjack recipe is a great snack for kids during the holidays, or an easy traybake for picnics and packed lunches. See method
- 150g soft pitted dates
- 100g light spread
- 2 tbsp clear honey
- 1 orange, zested
- 1 pear, grated
- 150g porridge oats
- 75g dried apricots, finely chopped
- 50g dried cranberries, chopped
If you don't have any pears, try using apples
Each serving contains
of the reference intake
- Preheat the oven to gas 4, 180°C, fan 160°C. Blitz the dates in a food processor until finely chopped and clumping together. Put the low-fat spread, honey, orange zest and the dates in a pan; heat gently until melted and smooth. Stir in the grated pear, then take off the heat.
- Put the oats in a large bowl, stir in the apricots and half the cranberries, then stir in the date and honey mix; combine well.
- Line a 21cm square baking tin with nonstick baking paper. Press the oat mixture into the tin, sprinkle over the remaining cranberries and bake for 40-45 mins until golden. Cut the flapjack into 16 squares while still warm, then leave to cool. Store for up to a week in an airtight container, or freeze for up to 3 months.
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.
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