Seeded Flapjacks

This recipe makes delicious oat seeded flapjacks that are packed with oats, pumpkin seeds and sunflower seeds. These seeded flapjack squares are great for breakfast on the go or for times when you feel like a sweet oaty treat.

This seeded flapjack recipe is quick, easy and will take under 30 minutes to prepare and bake which makes this recipe perfect if you have limited time. If you want to enjoy them for breakfast then you can prepare them the night before. As well as being ideal for breakfast, they are also perfect for a quick snack.

These flapjacks with seeds are only 160 calories per square when they are cut into 16 squares. The pumpkin seeds and sunflower seeds provide a range of nutrients such as magnesium, calcium and zinc. The oats are good sources of manganese, phosphorus, magnesium, zinc and many other vitamins and minerals.

This flapjack recipe can be used as a base recipe and other ingredients can be added instead of the seeds. You can include other ingredients such as dried apricots or raisins. You could use nuts such as chopped pecans or chopped walnuts and even add ingredients such as chocolate chips or desiccated coconut.

Ingredients for Seeded Flapjacks

Please find the full list of ingredients and quantities in the recipe card at the end of the post. 

• Butter - use unsalted butter or salted if you want a slightly salty flavour.
• Sugar - I use caster sugar also known as superfine sugar but you can use granulated sugar.
• Syrup - use golden syrup or honey.
• Oats - use unprocessed rolled oats.
• Seeds - I use a combinations of pumpkin seeds and sunflower seeds.

How to Make Seeded Flapjacks

1. Preheat oven to gas mark 4/350^oF/180^oC/160^oC fan and line a 20 x 20 cm (8 x 8 inch) square baking tin with parchment paper. Allow the parchment paper to overhang on two opposite sides to help removing them from the tin easier.

2. To a microwavable bowl, add the butter and melt in the microwave at 30 second increments. To the melted butter, mix in the sugar and the golden syrup then stir in the oats, pumpkin seeds and sunflower seeds. Combine well then tip the mixture into the prepared baking tray and use a palette knife to spread and smooth the mixture. Ensure the mixture is tightly compressed into the baking tray.

3. Bake in the oven for 20 minutes or until lightly brown. Remove from the oven and leave to completely cool in the baking tin. Once the flapjack has completely cooled, cut it into 16 squares.

Recipe Tips

• The flapjacks will bake better using a shallow tin so try and use a tin that is not too deep.
• You do not have to use the sunflower seeds or pumpkin seeds, though delicious they can be substituted for any seeds of choice. You can also prepare this recipe without seeds.
• If following a gluten free diet then ensure the oats are gluten free by checking the label. Oats are naturally gluten free but sometimes they are produced in factories that also produce wheat products so cross contamination can occur.
• If following a vegan diet, then the butter is the only ingredient that needs to be replaced by vegan butter.
• Cut the flapjacks delicately to avoid them breaking apart.

Nutrition

Nutrition based on 1 serving - Calories: 160kcal | Fat: 9.8g | Saturates: 4.4g | Carbs: 16.2g | Sugar: 6.5g | Fibre: 1.4g | Protein: 2.7g | Salt: 0.18g

Storage

These flapjacks can be stored in an airtight container and taste best when consumed with 5 days. Store them in a dry cool place.

Recipes You May Like!

• 10 Minute Quick Overnight Oats with Berries
• Pink Lady Apple Crumble Slices
• The Best Crunchy Oat Biscuits
• Apricot Flapjack Oat Bars
• Low Carb Chocolate Coconut Squares