These easy-to-make blueberry and fig flapjacks are the perfect snack for your little one. Portable enough to be tucked away in lunchboxes or eaten on the go, they could also be served as part of a healthy breakfast, with some extra fruit and a glass of milk. If you make a large batch, you can freeze half – they defrost very easily in less than an hour.
- 200g oats
- 100g ground almonds
- 100g fresh blueberries
- 4 dried figs
- 4tbsp maple syrup
- 100g unsalted butter
Preheat the oven to 200ºC/400°F/Gas 6. Line a 30cm x 15cm baking tin with parchment.
In a large bowl mix the oats and ground almonds. Finely chop the dried figs into bite size pieces (for small mouths!), and add in. Add the blueberries and stir around.
Gently melt the butter in a small pan over a low heat with the maple syrup and pour over the oat mixture, then stir to coat.
Tip the mixture into the prepared tin, press down firmly and bake for approximately 20 minutes until golden. Allow to cool slightly in the tin, then cut up into about 15 square flapjacks.
As these flapjacks contain very little sugar to preserve them, and they have fresh fruit in, they only keep for about 3 days.