Seeds & Dried Fruit Flapjacks



10 oz Quaker porridge oats

4 oz granulated sugar

1 oz seeds (linseeds, pumpkin etc)

½ tsp fine sea salt (optional)

½ tsp ground mixed spice (optional)

6 oz margarine or butter

2 oz syrup

3 oz dried fruit (sultana, apricots, cranberries etc)

2 oz dark chocolate chips (50 – 70% cocoa solids)

Add to basket
  1. Line a 16x9” (or similar) baking tray with non-stick baking paper. Pre-heat oven to 180 C, Gas 4, 350 F.
  2. Mix oats, sugar, seeds, salt and mixed spice in a large bowl. 
  3. Melt margarine and syrup in another bowl (40 sec in microwave). Add the melted mixture slowly to the oat mixture, stir continuously and mix well. Then stir in the dried fruit. Leave the mixture to cool (put in fridge for 15 mins) - otherwise the chocolate chips will melt when you add them. 
  4. Stir in the chocolate chips. Tip the mixture into the lined tin.  Press it down to a 1 - 1.5 cm thickness with the back of a spoon.  Press down firmly so it's packed well, but not too flat.
  5. Bake for 15 - 20 minutes. It’s done when golden on top, with golden brown tinges at the edges. It’ll be still soft – it continues to cook in the tin when removed from oven, and then firms up when cold.


  6. While still warm, use a knife to gently mark out squares and leave to cool. Once cool, cut the squares properly, and remove from the tin. The flapjacks keep for a week in an airtight box.








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