Flapjacks are an old staple in any hiker’s or athlete’s diet. They can be deceptively high in sugar, though. This recipe is a good basic recipe that you can add to. I recommend you play around with adding nuts, seeds, goji berries, cranberries or cocoa nibs to create your own individual recipe. Flapjacks are a great source of quick energy, are rich in fibre, and will feed you well during a long effort such as a hike or charity run.
- Preheat your oven to 160C fan. In a large bowl, mix together the oats and sugar. Make a dip in the centre of
the oat/sugar mixture and gently pour in the sunflower oil and maple syrup. Mix them well.
- Spread the mixture evenly on a brownie tray that you have lined with parchment paper. Press down on the mixture to make sure it’s all firm and set.
- Bake in the oven for 25-30 minutes, or until you see the flapjacks turning golden brown and chewy. Take out,
cool for 10 minutes before you cut your squares.
- Cool further before storing in an airtight container for up to a week (if they survive!)