When it comes to flapjacks, who can resist? But although they may be high in oats, traditional flapjacks (not my apple sauce version!) are high in sugar and really don’t help with providing us and our little ones with a sustained source of long-lasting energy. So, why not try this savoury version instead? I’ve tried to maximise nutrient diversity with added veg and seeds (yes, I snuck in a veg!) and also included some extra protein in the form of quinoa flakes.
These are a staple in my kids lunchboxes – you can eat them alone as a snack, or combine with a dip like hummus. Just beware, they are quite cheesy, so don’t over indulge your saturated fat intake by scoffing the lot in one sitting – one is plenty! Anyway, demand for the recipe has been high, so without further ado – enjoy!
- 50g butter, melted
- 100g porridge oats
- 50 quinoa flakes (or just use 150g porridge oats if you don’t have quinoa flakes)
- 150g grated cheese, cheddar works well
- 150g grated vegetables – carrots and other root veg work best
- 1 tbsp ground flax seeds
- 1 tbsp pumpkin seeds
- 1 tbsp sunflower seeds
- 2 eggs, beaten
- Preheat the oven to 180C, and line a 20 x 30 cms baking tray with greaseproof paper.
- Pour the melted butter over the oats and quinoa flakes, and thoroughly mix to make sure all flakes are coated. Add the grated cheese, veg, seeds and eggs and again combine well.
- Tip the mixture into the tin and flatten it out, making sure that it’s firmly pressed down, then bake for 30-40 minutes until the top is golden brown.
Once cooked, allow the flapjacks to cool in the tin before tipping out and slicing up. I store them in the freezer for quick lunchbox and snack packing, but they will keep for a few days in an airtight container in the fridge.