Sticky and deliciously satisfying, this chewy fruit and nut flapjack recipe will make you question why you’ve ever bought ready made muesli bars
I always need snacks when I’m out on the bike. Handfuls of fruit and nuts are great, but I never feel completely satisfied, nor can I tell how much I’ve eaten. Shop bought muesli bars or flapjacks can be expensive and may have ingredients that you might prefer to leave out of your diet. Some people like their flapjacks to crunch. Not me. I’m in the chewers camp, so I’m delighted to share my chewy fruit and nut flapjack recipe with you. Play with the ingredients. Replace butter with coconut oil if you’re a vegan. Experiment with seeds and berries, try whatever takes your fancy.
Chewy fruit and nut flapjack bars
Enough to make 12 bars, or 36 bite-size snacks
20 minutes to prepare plus 2 – 3 hours chilling time
250 g rolled oats (porridge)
100 g mixed nuts (any combination), roughly chopped. I used pistachio, walnuts and hazelnuts
125 g dried fruit, roughly chopped – I used apricots, sultanas, cherries and raisins
125 g liquid sweetness – I used a mixture of Golden syrup, and honey that had crystallised
50 g demerara sugar
50 g butter
1/2 tsp vanilla extract
Preheat oven to 180C /350F.
Tip the oats and nuts into a large non-stick roasting tin or a regular tin lined with foil. Bake for 5 minutes, shake, then bake for a further 5 minutes until lightly toasted. Transfer to a large mixing bowl.
While the oats are toasting, line the bottom and sides of a 20cm / 8″ square tin with grease proof paper.
Put the butter, honey/syrup, sugar, and vanilla extract into a saucepan and cook over a medium heat. Stir gently until the butter melts and the sugar dissolves.
Pour the liquid onto the toasted oats and nut. Mix well. Allow to cool for a couple of minutes then add the dried fruit. Stir thoroughly to scatter the fruit fairly.
Transfer the mixture to the lined tin and spread evenly. Press the mixture firmly, by placing your hand on a piece of greaseproof paper to prevent the mixture from lifting and sticking.
Allow to set in the fridge for 2 – 3 hours.
Lift the flapjack block from the tin and peel away the greaseproof paper.
Divide and slice into 12 bars or cut each bar into 3 to make bite-size snacks.
Store your chewy fruit and nut flapjack in an airtight container for up to a week.
If you like this recipe, please share. And I’d love to hear about your variations on this recipe. Pop them in the comments section below.