Seeded Flapjacks

This recipe makes delicious 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 an after dinner treat.

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.

You can use this flapjack recipe as a base recipe and add other ingredients instead of the seeds. Include other ingredients such as dried apricots or raisins. You can use nuts such as chopped pecans or chopped walnuts and even add ingredients such as chocolate chips or desiccated coconut.

Ingredients for Seeded Flapjacks

For the full list of ingredients and measurements, scroll to the recipe card below.

• 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

Preheat oven and line baking tin

Firstly, preheat the oven to 180^oC and line a 20 x 20 cm square baking tin with parchment paper. 

Melt the butter

Add the butter to a microwaveable bowl and melt in the microwave at 30 second increments until fully melted. 

Add in the remaining ingredients 

Mix the sugar and the golden syrup into the melted butter then stir in the oats, pumpkin seeds and sunflower seeds. Mix until well combined. 

Transfer the mixture to baking tin

Add the mixture into the baking tin and use a palette knife to spread and smooth the mixture evenly in the tin.

Bake the flapjacks

Bake for 20 minutes or until lightly brown then remove from the oven and allow to completely cool in the baking tin. Once cooled, cut 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 sunflower or pumpkin seeds, though delicious you can substitute them with any seeds of choice.
• 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 or coconut oil.
• Cut the flapjacks delicately to avoid them breaking apart.

Storage

Store these flapjacks in an airtight container and consume within 5 days. Store them in a dry cool place.

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

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