Ingredients: 300g porridge oats, 150g of butter (or vegan alternative), 150g of golden syrup, 135g of brown sugar, 80g of pitted chopped dates, 2 tbsps. of peanut butter, 50g of dark salted chocolate (or vegan alternative).
Preheat oven to 150°C fan
Weigh out your butter, sugar and golden syrup and melt gently in a pan until runny and all ingredient combined
Pour the wet ingredients over your oats and dates and mix well until the oats are completely coated in the buttery mixture
Swirl in your peanut butter and pour into a lined baking tray so that the flapjack mixture lays an inch thick
Pop in the oven for 30mins
Allow to cool
Melt your chocolate and drizzle over the flapjacks, leave to set or cut into 12 squares and eat straight away…
Fancy making a batch of these yummy treats with what you already have in? Then try these chocolate flapjacks as porridge oats aren’t just for breakfast and also uses up any bits of chocolate you have left at home!
Prep: 10 mins Cook: 15mins plus cooling time.
Ingredients: 225g of oats, 125g butter, 125g of brown or white sugar, 2 – 3 tbsps. of honey, on any type of syrup that you have, 40g/50g of any left over chocolate you have in the house white, dark or milk!
Preheat oven to 180F
Put the sugar and butter into a pan and melt over a medium heat
Turn off the heat and stir in the oats and honey or syrup
Pour into a lined baking tray (roughly 18×28 cms)
Cook in the oven for 15 mins
Allow to completely cool, then melt your chocolate on the hob or in the microwave for about a minute and drizzle all over your flapjack
Allow the chocolate to cool then cut into 12 pieces