Recipes27 Jan 25

2 min

Quick berry flapjacks: perfect for snack box treats!

Whip up a batch of our lovely berry flapjacks in just 35 minutes! Perfect for tucking into lunchboxes, these treats are made with simple pantry ingredients and is chewy and fruity in every bite. They're a fantastic way to incorporate more whole grains and fruit into your child’s diet and are abundant in prebiotic fibers from oats and rich in polyphenols from the berries, making them an ideal treat for after-school snacks or a sweet addition to lunchboxes. You can also customise the recipe by adding your choice of nuts or dried fruits and watch these flapjacks become a new family favourite.

Servings: 9

Total Cooking Time: 35 minutes

Ingredients

120 ml olive oil (plus extra for greasing)
150 g coconut sugar
3 tablespoons maple syrup
25 ml water
Zest of 1 lemon
340 g porridge oats
113 g frozen berries
A pinch of sea salt

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Method

Let's go!

Method

Step 1

Prepare your pan

Preheat your oven to 180°C (fan) / 400°F. Grease and line a 20cm (8-inch) square baking tin with a bit of oil and baking parchment. This will make removing the flapjacks easier once they’re baked.

Step 2

Combine the ingredients

In a saucepan, combine the olive oil, coconut sugar, maple syrup, water, and lemon zest on low-medium heat. Bring the mixture to a simmer. Next, stir in the porridge oats and a pinch of salt and mix everything well.

Step 3

Assemble the Flapjacks

Pour the oat mixture into your prepared baking tin. Press it down firmly with the back of a spoon to create an even layer. Sprinkle the frozen berries over the top and gently press them into the mixture to ensure they’re embedded.

Step 4

Bake to golden perfection

Bake in the preheated oven for about 30 minutes, or until the top turns golden brown. The heavenly aroma will tell you it’s just about done!

Step 5

Cool and serve

Allow the flapjacks to cool completely in the tin before lifting them out. Cut into 9 even squares and store them in an airtight container to keep them fresh.

Let's go!

Method

Step 1

Prepare your pan

Preheat your oven to 180°C (fan) / 400°F. Grease and line a 20cm (8-inch) square baking tin with a bit of oil and baking parchment. This will make removing the flapjacks easier once they’re baked.

Step 2

Combine the ingredients

In a saucepan, combine the olive oil, coconut sugar, maple syrup, water, and lemon zest on low-medium heat. Bring the mixture to a simmer. Next, stir in the porridge oats and a pinch of salt and mix everything well.

Step 3

Assemble the Flapjacks

Pour the oat mixture into your prepared baking tin. Press it down firmly with the back of a spoon to create an even layer. Sprinkle the frozen berries over the top and gently press them into the mixture to ensure they’re embedded.

Step 4

Bake to golden perfection

Bake in the preheated oven for about 30 minutes, or until the top turns golden brown. The heavenly aroma will tell you it’s just about done!

Step 5

Cool and serve

Allow the flapjacks to cool completely in the tin before lifting them out. Cut into 9 even squares and store them in an airtight container to keep them fresh.

Prepare your pan: Preheat your oven to 180°C (fan) / 400°F. Grease and line a 20cm (8-inch) square baking tin with a bit of oil and baking parchment. This will make removing the flapjacks easier once they’re baked.
Combine the ingredients: In a saucepan, combine the olive oil, coconut sugar, maple syrup, water, and lemon zest on low-medium heat. Bring the mixture to a simmer. Next, stir in the porridge oats and a pinch of salt and mix everything well.
Assemble the Flapjacks: Pour the oat mixture into your prepared baking tin. Press it down firmly with the back of a spoon to create an even layer. Sprinkle the frozen berries over the top and gently press them into the mixture to ensure they’re embedded.
Bake to golden perfection: Bake in the preheated oven for about 30 minutes, or until the top turns golden brown. The heavenly aroma will tell you it’s just about done!
Cool and serve: Allow the flapjacks to cool completely in the tin before lifting them out. Cut into 9 even squares and store them in an airtight container to keep them fresh.