The oats in these incredibly moreish fruity flapjacks give a slow energy release for your toddler or pre-school child and the dried fruit is full of fibre. These are also fun for toddlers and pre-school children to make themselves.
Makes 8 bars or 16 squares.
How to make Fruity Flapjacks
- 200g (7oz) rolled oats
- 30g (1oz) raisins
- 30g (1oz) sultanas
- 30g (1oz) dried cranberries
- 30g (1oz) desiccated coconut
- 85g (3oz) butter
- 5 tbsp golden syrup (I used 4)
- 110g (4oz) soft light brown sugar
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- Preheat the oven to 150°C / 300°F / Gas 2 / Fan 130°C. Line a 20cm x 20cm (8in x 8in) square cake tin with baking parchment, with parchment coming up the sides of the tin.
- Put the butter, syrup, sugar and salt in a saucepan and heat gently, stirring occasionally, until the butter has melted. Remove from the heat, stir in the vanilla and set aside to cool slightly.
- Put the oats, dried fruits and coconut in a bowl, add the melted mixture and stir until everything is well mixed. Press into the prepared tin (a potato masher is good for this) and bake for 35 to 40 minutes, until golden brown around the edges.
- Remove from the oven and cool for 10 minutes, then mark into bars or squares with a sharp knife. Cool completely in the tin before lifting out and cutting into bars or squares. Store in an airtight container.
Recipe from www.annabelkarmel.com