Toasted seed flapjacks

topped with yogurt & seeds

First toast the seeds in a dry frying pan for a few minutes on a medium heat, shaking regularly, until lightly golden.

Weigh out the oats in one mixing bowl and then in a separate bowl add the muscovado sugar, golden syrup and butter; softening the butter first. Mix until the sugar has dissolved.

Preheat the oven to 150°C

Add the wet mixture to the oats along with 150g of the toasted seeds, reserving 30g for the topping.

Line a 20cm oven tin with baking paper and grease with softened butter.

Transfer the mixture to the tin and spread out evenly, patting down gently.

Place in the oven for 30 minutes.

Remove the flapjack from the oven and liberally drizzle over the yogurt, followed by a scatting of the saved seeded. It helps if you give the yogurt a good stir before drizzling; if too thick, add a splash of water.

Place back in the oven for 10 minutes. Let rest for 15-20 minutes, turn out onto a surface and cut into portions.


From porridge to biscuits, oats are such a versatile ingredient to cook with, acting as the base to so many recipes that are all completely different in their own right. These flapjacks are great as a between meals filler for a slow release of energy to get you to the next.

Not for horses…

There is an old tale, stemming from the differences between England and Scotland’s past dictionary definitions on oats. The English version defined an oat as food for horses whereas the Scottish were defining it as food for people. To this is was said that it was the reason England produced such good horses and Scotland such fine men.

Exmoor, Devon
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