Fruity flapjacks

75g dried apricots

150g oats

50g sugar

50g reduced- fat spread

2 x 15ml spoons golden syrup

Weighing scales, baking tin, chopping board, sharp knife, measuring spoons, saucepan, heat resistant spoon, spatula, palette knife.

1. Preheat the oven to 180°C or gas mark 4.
2. Line the baking tray. 
3. Chop the apricots into small pieces. 
4. Place the spread, sugar and syrup into a saucepan and gently heat until it has melted.
5. Remove the saucepan from the heat and stir in the oats and apricots.
6. Pour the mixture into the baking tray.
7. Pat down the mixture in the baking tray, using the palette knife. 
8. Bake for 15 - 20 minutes, until lightly browned.
9. Remove from the oven and cut into ‘bars’ in the baking tray while hot.

• 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?