This recipe is ideal to make with kids, whatever age – no need to bake, fun to make and the result is absolutely delicious while still being healthy and packed full of energy. If you’re homeschooling use this opportunity as a ‘food tech’ lesson and allow them to munch on them in between breaks! I used Fearne & Rosie’s reduced sugar jam *gifted which made such a tasty, juicy filling in between a flapjack base and topping. Yum! Thanks to my little boy Tom for being my hand model 🙂 He is addicted to these and proof that they get the kid-approved thumbs up!
For the flapjack mixture –
- 200g rolled oats (I used Quaker)
- 50g granola of choice
- 1 teaspoon cinnamon
- 4 tablespoons coconut oil
- 4 tablespoons smooth nut butter (I used Mani Life)
- 8 tablespoons maple syrup (I used Maple From Cananda)
For the filling –
- 1 x jar Fearne & Rosie’s reduced sugar raspberry jam
- Place the oats, granola and cinnamon in a bowl.
- Melt the coconut oil, nut butter and syrup then pour into the bowl and mix well to combine.
- Tip half of this into the base of the tin and press down well in an even layer.
- Spread the jam all across the base to cover in an even layer.
- Spoon over the rest of the mixture on top of the jam and press down well. Chill in the fridge for 3 hours to set.
- Pop out of the tin, cut into bars and enjoy! Keep the remainder in the fridge for up to 1 week.