This tasty muesli-style flapjack is super-simple to make – there’s not even any baking involved! Have a square for breakfast on the run, pop one in a lunchbox, or nibble with an afternoon cuppa
- 200g (7oz) jumbo oats
- 3tbsp mixed seeds (such as pumpkin, sunflower, sesame, golden linseed and hemp mixture)
- 3tbsp chopped roasted hazelnuts or toasted flaked almonds
- 100g (3½oz) ready-chopped dried apricots
- 60g (2oz) sultanas
- 60g (2oz) Craisins or dried cranberries
- 90g (3oz) unsalted butter
- 2tbsp dark or light muscovado sugar
- 18cm (7in) square tin, lined with Bakewell paper
Dry-fry the oats in a large pan for 3-4 mins, stirring occasionally — watch they don’t catch. Put them in a large bowl.
Add the mixed seeds to the hot pan and toast for a few seconds, then add to the oats along with the nuts.
Put the apricots, sultanas and Craisins or cranberries in a food processor and whizz for a few seconds, to chop them more finely. Add the oat mixture and whizz to combine.
Melt the butter with the sugar in a pan over a low heat, then bring to the boil for a minute and pour into the food processor and whizz to combine everything.
Spread mixture in the tin and press down well. Leave in the fridge to firm up. Cut into squares.
Use whichever dried fruits and mixture of seeds you like. They do need to be chopped fairly finely, though, so that the mixture will stick together.