I needed something simple to bake that used up leftover cupboard ingredients. You see, I have recently moved house and I wanted to use up *everything*. My thought process was, the less ingredients I have in the cupboards the less I have to move.
In reality, there are boxes upon boxes of things that you have to pack and unpack when you move house, so half a bag of oats, a fraction less sugar and a jar of cherry jam weren’t going to make much difference. But none-the-less, my thought process resulted in these gorgeous jammy flapjacks, so, overall, it was a win-win.
As I mentioned in the intro, this recipe is the simplest of bakes, adapted from this recipe here. Flapjack is what you learn in baking 101, but this is more of a pimped up version with the addition of a fruity, jammy filling and a delicious yoghurt topping. Like with all of my recipes, adapt it to suit your tastes. Not a big fan of cherry and blueberries? Use blackcurrant jam and raspberries. Not a big fan of yoghurt coated stuff? Coat with a thick layer of dark chocolate. Thats the beauty of having a good solid base recipe, so you can adapt it in all manners of ways!
- 300g butter
- 2 tbsp golden syrup
- 125g light brown sugar
- 60g plain flour
- 300g porridge oats
- 5-6 tbsp cherry jam
- A handful of fresh blueberries
For the icing:
- 1 tbsp natural greek yoghurt
- 50g cream cheese
- 4 tbsp icing sugar, sifted
- Preheat the oven to 180oc and line a 20x23cm tin with greaseproof paper
- Melt the butter, golden syrup and sugar together in a large saucepan
- In a separate bowl, weigh out the flour and oats and make a well in the middle. Pour in the melted butter mixture and stir thoroughly to combine
- Pour half of the oaty mixture into the tin and spread out evenly. Top with the cherry jam, spreading it in an even layer and then scatter over a handful of blueberries. Carefully top with the remaining oat mixture
- Place in the oven and bake for 30 minutes or until nice and golden – leave to cool while making the icing
- To make the icing, combine all the ingredients together and whisk until no lumps remain. Wait for the flapjacks to cool completely before spreading a thin layer of icing on the top. Put into the fridge to harden for 30 minutes or so, then cut into 16 bars.
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