Donal says, "There are certain tastes that instantly transport you back to being a kid. My aunt Erica used to bring us trays of flapjacks when she looked after us and I've loved them ever since.

Ingredients

Here I've added desiccated coconut and sunflower seeds to make them even better for you. This is a great store cupboard recipe that uses ingredients you are bound to have in the house. If you want to make them dairy-free, simply replace the butter with dairy-free sunflower spread or extra-virgin coconut oil. These will store well for up to 1 week in an airtight container."

  • 100g rolled oats
  • 50g desiccated coconut
  • 25g sunflower seeds
  • 75g butter, plus extra for greasing
  • 50g light muscovado sugar
  • 3 tblsp maple syrup

Method

Donal says, "There are certain tastes that instantly transport you back to being a kid. My aunt Erica used to bring us trays of flapjacks when she looked after us and I've loved them ever since. Here I've added desiccated coconut and sunflower seeds to make them even better for you."

"This is a great store cupboard recipe that uses ingredients you are bound to have in the house. If you want to make them dairy-free, simply replace the butter with dairy-free sunflower spread or extra-virgin coconut oil. These will store well for up to 1 week in an airtight container."

 

  1. Preheat the oven to 180°C (160°C fan). Grease a shallow 18cm square baking tin and line with parchment paper.
  2. Put the rolled oats in a large bowl with the desiccated coconut and sunflower seeds.
  3. Melt the butter, sugar and maple syrup in a pan over a low heat until the sugar has dissolved, then pour it into the rolled oat mixture. Mix well, then pour the mixture into the prepared tin and press down well.
  4. Bake in the oven for about 20 minutes, or until golden brown. Allow to cool slightly in the tin, then mark into fingers with a sharp knife and loosen round the edges.
  5. When firm, remove from the tin and leave to cool on a wire rack. Break into fingers before serving.