Ingredients
75g dried apricots
150g oats
50g sugar
50g reduced- fat spread
2 x 15ml spoons golden syrup
Equipment
Weighing scales, baking tin, chopping board, sharp knife, measuring spoons, saucepan, heat resistant spoon, spatula, palette knife.
Method
- Preheat the oven to 180°C or gas mark 4.
- Line the baking tray.
- Chop the apricots into small pieces.
- Place the spread, sugar and syrup into a saucepan and gently heat until it has melted.
- Remove the saucepan from the heat and stir in the oats and apricots.
- Pour the mixture into the baking tray.
- Pat down the mixture in the baking tray, using the palette knife.
- Bake for 15 - 20 minutes, until lightly browned.
- Remove from the oven and cut into ‘bars’ in the baking tray while hot.
Top tips:
- Turn up the flavour: Try adding 75g sultanas, figs, mixed dried fruit or add 1 x 15ml spoon cinnamon, ginger or mixed spices to the oat mixture.
- Reduced food waste: Add leftover grated apple, carrot or banana to the flapjacks.
- Food skills: Check out our food skills videos to help understand the key skills used in this recipe.
Be ingredient aware!
Check for any food allergy, intolerance, special dietary requirement or religious/cultural reasons for not handling or eating the ingredients in this recipe.
You may need to modify the recipe accordingly. For example, if following a vegan or vegetarian diet, use a dairy alternative. Always check food labels for allergens, and suitability for vegetarians and vegans.
For full guidance and up-to-date information on the 14 allergens, please visit the Food Standards Agency (FSA) website.
Nutritional information


This recipe serves three portions based on portion size guidance for 11-18 year olds , if serving to younger children then they may require a smaller portion and if serving to adults, they may require a bit more.
Why not use the Explore Food calculator, the British Nutrition Foundation's free online nutritional analysis programme, to calculate the nutritional information for other recipes?
Food skills:







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