Flapjacks and granola bars are the easiest and tastiest treats to take to work for some desk-snacking. These easy flapjack bars are chewy, sticky and you can use any nuts, seeds or fruit that you have in your cupboards!
How to Make a Perfect Flapjack?
I am not sure why most flapjack recipes call for caster or light brown sugar, but after making these, I know one thing – DARK BROWN SUGAR is definitely the way to go if you like your flapjacks chewy and nicely caramelised on the outside.
When I cook, I like preparing and weighing all my ingredients first (mainly because I get my hands all messy and don’t like having to stop to wash my hands every two minutes).
I normally make sure my butter is room temperature before I make these flapjacks, because this way, the butter melts quicker and sugar dissolves quicker.
The beauty of flapjacks is, no matter what nuts, seed or fruit you’re adding to it, they will taste absolutely amazing. As a matter of fact, they taste great without any additions. These particular ones were made with mixed seeds, blanched almonds and mixed dried fruit, but I also love two other combinations:
- chopped dried apricots and pecans
- crystallised ginger and walnuts
- desiccated coconut and dried pineapple
Nobody likes a flapjack that crumbles all over the office desk and your keyboard, so here’s a tip. Once the oat mixture is in your baking tray, make sure you press it in really hard into the tip with the back of a large spoon or a spatula. Get in all the corners and make sure it’s level. It will be easier to cut and eat if it’s pressed in evenly.
The kitchen fills with a lovely wintery, almost Christmas-like smell when these are in the oven. Once baked – the flapjack should have brown edges but still soft to touch in the middle. Make sure you cool it completely in the tray.
Once cooled cut them into bars (or squares if you prefer). I usually get 15 small or 10 larger bars to take to work.
Do you fancy a more indulgent flapjack that will impress the fanciest guests of yours? Why not try:
Easy ‘Take-it-to-Work’ Flapjack Bars
- 24cm x 24cm baking tin
- 100 g butter unsalted
- 70 g dark brown sugar
- 100 g golden syrup
- 200 g porridge oats
- 100 g nuts, seeds, sultanas, dried apricots, crystallised ginger, desiccated coconut or a mixture
- Preheat your oven to 180C/160C Fan and grease a 24x24cm baking tray.
- Put butter, sugar and golden syrup in a pan and heat, stirring occasionally, until the butter has melted and sugar has dissolved. Add the oats and nuts, seeds, dried fruit, ginger or coconut. Mix well.
- Transfer the oat mixture to the tray and spread to about 1cm thick. Smooth the surface with the back of a spoon. Bake in the oven for 15-16 minutes, until lightly golden around the edges, but still soft in the middle.
- Leave to cool in the tin, then turn out and cut into bars.