Would you like a granola bar with that flapjack?
I love granola bars. I ate a bucket load when I first moved to London because Starbucks has awesome granola bars and free wifi. Handy for the hungry, unemployed traveller.
Then, once I was employed I went to a local café and asked for a granola bar and was looked at like I had two heads. Turns out that there is a lot of international debacle about what is a flapjack and what is a granola bar.
Call them what you like, they’re awesome oaty-fruity-nutty goodness. I’ve eaten a lot, but I like Starbucks ones the best. I tried to recreate them – there is a Starbucks recipe on line, don’t be fooled, it’s NOTHING like the in-store version – and after three tries I’ve come up with this recipe.
70 grams butter
2 teaspoons of vanilla essence
300 grams honey/golden syrup or 150 grams of each. You can add more for extra moistness
1/2 cup oat bran (not the cereal, this is found with the oats in the supermarket)
2 cups of oats
50 grams sunflower seeds (1/4 cup)
50 grams pumpkin seeds (1/4 cup)
90 grams almonds (about 1 cup, or mix it up with half-half hazelnuts and almonds)
200 grams dried fruit (I used glazed apricots, coconut, dates, sultanas)
Dash of cinnamon and ginger
2 spoonful of peanut butter
- Preheat oven to 180 C and grease a 18cm square tin.
- Melt butter, vanilla essence and honey/syrup in a small saucepan, bring to a simmer over a low heat.
- Mix everything else together in a large bowl.
- Pour hot butter mix into bowl, stir well.
- Spoon into prepared tin and bake for around 20 minutes, until golden on top.
- Once pulled out of the over, flatten mix with rolling pin to pack the mixture tightly, if not packed well enough it won’t stick together. Leave to cool for 10 minutes, then cut up while still warm.
The flattening of the mix with the rolling pin/tin/bottle (I found a cider bottle worked well) is key here. There are two ways to make flapjacks, I’ve tried both and find the below method (which doesn’t get baked) produces a slightly chewer, firmer bar. But the above is more like Starbucks and my preference. Take your pick and let me know.
Same recipe. Preheat oven to 180. Mix together oats, oat bran, seeds and nuts. Mix ingredients thoroughly and place on a tray lined with baking paper. Toast this mixture in the oven for approximately 8 minutes tossing the mixture every 2 minutes so it doesn’t burn.
Meanwhile melt butter, vanilla essence and honey/syrup in a saucepan, simmer on low heat. When the oat mixture is done toasting, place in bowl and add hot butter mixture. Mix and transfer to a baking tray. Then, place wax paper or baking paper over the mixture and press down to pack the mixture down tightly. If not pressed down tightly enough it won’t stick together. Allow to cool for 10 minutes, then cut up. Leave in pan to cool completely.
Healthy? Cut into about 20 or 24 squares you’re looking at about 180 calories a square. But it’s dependent on what fruit and nut you use.
Gluten free? Yep. Just use the GF oats. If you can’t find GF oatbran, substituting normal oats, or quick oats will work fine.
Storage: In an airtight container. No eggs means it’ll last for ages.
Don’t: Just add more fruit and nut because it’s yummy. Been there, done that, had it all fall apart on me.