A personal favourite – you can make these suit to any season!
They're jammy and sweet with an earthyness from the oats - i make them year round as pick up and go treat.
I just swap out the jam to make is season appropriate.
In spring I love them with rhubarb, in summer, it has to be berries and in winter I make it with apple and cinnamon or bramble. Either way they are dairy free, Gluten free, vegan, yet utterly utterly delicious, and one of my most requested!
For this I use a 9” square baking tin, I’d really recommend the Silverwood brand as they do square tins with a loose bottom – oddly rare to find and makes things so much easier. If you're not using a loose bottomed tin make sure you grease and line your tin before you bake or you'll be eating them direct out the pan
With a super short list of just 5 ingredients and often using things people have in their cupboards already they're a good last minute bake too, negating the need for a run to the shops to get anything hard to find!
150g Baking spread or Butter if you're not keeping these vegan or dairy free
150g Golden syrup
75g Soft brown sugar plus 1 tablespoon extra
270g Rolled oats
150-200g jam of choice
Oven at 180*c
Grease and line a 9” square cake tin – do not skip this or you will never get your flapjack out the tin!
In a saucepan add the baking spread, syrup and sugar and gentle melt it whilst stirring to mix it all together.
Measure the rolled oats into a large bowl and pour over the melted mixture and mix well so everything is coated.
Spread 3/4 of your mixture into the bottom of the lined tin, then, leaving a half cm edge, gently spread on a thick and even layer of jam.
Top with the remaining oats mixture leaving a few little gaps for the jam to bubble through and sprinkling of the final teaspoon of sugar and bake for 25 minutes
When ready remove from the oven and carefully (the jam will be VERY hot) cut into squares whilst still in the tin, allow to cool completely before removing from your tin.
Variation
Coconut
Before you top with your final 1/4 of oats stir through 3 tablespoons of desiccated coconut then continue the recipe – this works really well with the summer berry jam
Cinnamon
For wintery apple jam then mix 1 teaspoon of cinnamon into the final 1/4 of oats, they will taste just like Christmas
Chocolate
For a raspberry jam drop a few white chocolate chips into the topping, and for a citrus flavoured jam a few milk chocolate chips -this works especially well with a sweet orange jam.
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