Once you have mastered the art of making classic flapjacks you might want to try a few delicious variations to elevate this simple baked oat dish to whole new levels.
Flapjacks can be cut into squares or triangles depending on your geometrical preferences and are ideal for taking to work, school or having a snack with a cup of tea or coffee. However, for you to take your flapjacks to the next level, we first have to make sure that you are already on the first level. So, if you want to know how to make flapjacks, you’ll find our easy flapjack recipe here.
We know that oats are good for us but some of the other ingredients in the humble flapjack are not so healthy, so the trick is to substitute these ingredients with healthier options without losing the essential chewy flapjackness we all love.
In a healthy flapjack recipe the sweet elements (sugar and golden syrup) are replaced by dried fruit – like medjool dates, raisins or dried apricots. These are pulsed slightly in a food processor or high-speed blender before being added to the mix to help the flapjacks to stick together and remain chewy. You could also add a low-fat spread instead of butter.
To elevate this recipe, you could add some mixed seeds or toasted nuts. For those of you with more tropical tastes try the addition of desiccated coconut.
You know – an apple a day… so you won’t be surprised to learn that these are also more healthy than normal flapjacks and are just as simple to make. All you have to do is to make sure that you have roughly the same weight of apples (Bramley cooking apples for instance) as you have rolled Quaker Oats. Some people insist on cooking the apples before adding to the mix, but we think just grating the apples is fine. And remember apples pair well with cinnamon or ginger.
Once you’ve made your flapjacks, they will keep for a week or two in an airtight container. Ready to be enjoyed for whenever you get a craving.
Daily intake of 3g of beta-glucan from oats. Oats beta-glucan has been shown to lower/ reduce blood cholesterol. High cholesterol is a risk factor in the development of coronary heart disease.
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