These flapjacks are the international spy of the baked goods world. They have many identities across different lands. You may know them as flapjacks, an old fashioned Irish tradition. My husband is under the impression that they are energy bars and likes to have a regular supply made to accompany him on a long cycle or any other tri-athalon shinanagans he gets up too. The children think they are cereal bars while others would call them granola bars. Like any international spy worth his salt, they are also masters of disguise, very easily customized to taste. You could substitute out the honey and dried fruit for maple syrup, chopped pecans with a pinch of cinnamon for a delicious pecan pie version. Or replace those with a mashed ripe banana and chocolate chips to make the kiddies happy. Just the thing to tuck in a lunch box or an after school treat with a glass of milk.
250g Regular Porridge Oats
250g Jumbo Porridge Oats
200g Brown Sugar
150g Golden Syrup
A couple of handfuls of raisin or other dried fruit.
Pre heat your oven (180º C) oven. Butter and line a baking tray or swiss roll tin.
Start by melting the butter in a pan over a low heat. Once melted, add the syrup and honey and mix together.
Put both kinds of oats in a large bowl with the sugar. Chop the dried fruit into small pieces and mix into the oats also. Add the wet mixture to the dry and stir it all together. Pour it all into the lined tray, pat it down firmly and level the top. Bake for 30 minutes and allow to cool completely before slicing into bars.