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Olive oil caramel and raspberry flapjacks recipe

29 ratings

All the simplicity of a flapjack with the sophisticated flavours of olive oil salted caramel and tangy pops of raspberry. This is the sort of bake you can surprise and impress guests with, especially as it's vegan-friendly and dairy-free, or produce on a picnic and watch the pieces disappear! Bake ahead and freeze for a stash in reserve. See method

Makes 12 pieces
Takes 50 mins
238 calories / serving
Freezable
Vegan
Vegetarian
Dairy-free

Ingredients

120ml olive oil, plus extra for greasing
120ml maple syrup
80g light brown soft sugar
½ tsp fine salt
300g porridge oats
125g frozen raspberries

Each serving contains

Energy
1000kj
238kcal 12%
Fat
11g 16%
Saturates
2g 8%
Sugars
14g 16%
Salt
0.3g 4%

of the reference intake
Carbohydrate 30.3g Protein 2.6g Fibre 2.4g

Method

Pour the oil and maple syrup into a mixing bowl and whisk vigorously for 2-3 mins until combined into a caramel sauce and thickened slightly; set aside 2 tbsp in a separate bowl.
Preheat the oven to gas 6, 200°C, fan 180°C and line a 22cm square baking tin with baking paper. Pour the olive oil caramel, sugar and ½ tsp fine salt into a saucepan and heat over a low-medium heat, stirring occasionally, for 3-4 mins until combined and bubbling. Stir in the oats.
Gently fold through half the raspberries, then tip into the lined baking tin, lightly pressing into the corners. Scatter over the remaining raspberries and gently press them into the mixture with the back of a spoon. Bake for 25-30 mins until golden. Leave to cool completely. Cut into 12 pieces and drizzle with the reserved 2 tbsp olive oil caramel to serve. Store in an airtight container for 3-4 days.

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 Flapjack recipes