Apricot, Almond & Honey Flapjacks
Seriously chewy and moorish oat bars filled with whole roasted almonds, dried apricots and seeds! Perfect for breakfast or mid afternoon pick me up!
Servings 12 portions
Calories 520kcal
Ingredients
- 125 g whole almonds oven roasted at 180 fan for 10 minutes
- 280 g butter
- 3-4 tbsp honey
- 200 g light brown sugar
- 400 g oats
- 50 g pumpkin seeds
- 50 g sunflower seeds
- 150 g dried apricots diced
Instructions
- Preheat oven to 180Cfan and roast the whole almonds for 10 minutes on a baking tray. Turn oven down to 160Cfan.
- Meanwhile, prepare a 9" x 12" in baking tin with greased parchment paper to stop the flapjacks from sticking.
- In a small saucepan add the butter, sugar and honey over medium heat until melted, stir to combine.
- In a large bowl, add the remaining ingredients including the toasted almonds.
- Once the butter mixture is melted pour over the dry ingredients and combine fully with a wooden spoon. Pour into the prepared tin and smooth out, using the back of a metal spoon, so the mixture is even.
- Bake in the preheated oven for 30 minutes.
- Allow to cool in pan for 10 -15 minutes on a wire rack. After 10 -15 minutes remove the parchment from the pan and place directly on the cooling rack until completely cool. Cut into portion sizes of your choice.
Notes
These flapjacks keep for up to 5 days in an airtight container.
Nutrition
Calories: 520kcal | Carbohydrates: 58g | Protein: 8g | Fat: 30g | Saturated Fat: 13g | Cholesterol: 50mg | Sodium: 176mg | Potassium: 466mg | Fiber: 6g | Sugar: 34g | Vitamin A: 1185IU | Vitamin C: 0.2mg | Calcium: 80mg | Iron: 2.8mg