These flapjacks are made with the purest and most natural ingredients. They are not sugar-free or anything else like that. They are not meant to be. They are made with local Irish old-fashioned rolled oats, Irish butter from our local grass-fed Irish cows, Irish sugar, Irish sea salt and vanilla ( not Irish but get the very best quality one you can ). They are not processed or ultra processed. They are natural and homemade, buttery, sweet and the most delicious ( kinda wholesome) treat. The fruit and seeds are a lovely extra but I make these plain more often than not. I make this bigger batch, cut them into squares and store them in the freezer. Ideal with a cuppa on a rainy day, perfect for a picnic basket and ideal for when you are desperately searching for that “something else” in the lunchbox. I know your family will love my modern take on an old fashioned classic.
With fun and deliciousness,
- 450 g porridge
- 300 g butter
- 250 g brown sugar
- 2 tsp vanilla
- ½ tsp sea salt
- Optional:50g milled seeds Milled seeds and berry mix ( own brand or Good4U range), or a handful of sesame seeds, pumpkin seeds, sunflower seeds & 100g dried fruit cranberries or raisins
- Optional:120g chocolate
- Preheat the oven to 180℃. Line the tin with parchment paper.
- Melt the butter and sugar in a saucepan. Pour in the vanilla and sprinkle in the sea salt.
- When the butter and sugar are melted stir in the oats. Combine well.
- Pour into the lined tin and press down well. Really well.
- Bake for 25 minutes. Cool in the tin for at least another 30 minutes to an hour, then remove to a wire tray. Peel off the parchment paper.
- Melt the chocolate and drizzle over the top.
- Cut into crunchy squares. Freeze or store in an airtight container.