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Cinnamon cashew flapjacks

Whip up a batch of these chewy, oaty flapjacks, packed with nuts, seeds and desiccated coconut - perfect as a afternoon pick-me-up

  • Prep: 15 mins
    Cook: 40 mins
  • Makes 15
  • Easy
  • Makes 15
  • Easy
  • Calories 282
  • Carbohydrates 20
  • Saturated Fat 9
  • Sugar 12
  • Protein 5
  • Fat 19
  • Fibre 3
  • Salt 0.2

Nutrition per serving

  • Calories 282
  • Carbohydrates 20
  • Saturated Fat 9
  • Sugar 12
  • Protein 5
  • Fat 19
  • Fibre 3
  • Salt 0.2

Ingredients

  • 140g butter, plus extra for greasing
  • 140g light brown soft sugar
  • 2 tbsp set honey
  • 1 tbsp ground cinnamon
  • 140g porridge oats
  • 85g desiccated coconut
  • 85g sesame seeds
  • 50g sunflower seeds
  • 1 tbsp plain flour
  • 85g cashews or pecans

Method

  1. Heat oven to 160C/140C fan/gas 3. Grease and line a 20 x 30cm cake tin with baking parchment. Melt the butter in a large non-stick pan, add the sugar, honey and cinnamon, and stir with a wooden spoon over a low heat for 5-10 mins until the sugar dissolves.

  2. Remove from the heat and stir in all the remaining ingredients until well coated in the buttery spice mixture. Tip into the tin and press down to an even layer. Bake for 30-35 mins until golden. Cool for 5 mins, then mark into squares – don’t remove from the tin yet as they won’t hold together until they are cold. Will keep in a sealed container for a couple of days.

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