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Rudolph’s carrot flapjacks

These moist oaty slices are packed full of fruits, seeds and spices - a great bake to make with the kids

  • Prep: 15 mins
    Cook: 50 mins
  • Makes 16
  • Easy
  • Makes 16
  • Easy
  • Calories 302
  • Carbohydrates 28
  • Saturated Fat 9
  • Sugar 14
  • Protein 6
  • Fat 17
  • Fibre 3
  • Salt 0.3

Nutrition per serving

  • Calories 302
  • Carbohydrates 28
  • Saturated Fat 9
  • Sugar 14
  • Protein 6
  • Fat 17
  • Fibre 3
  • Salt 0.3

Ingredients

  • 200g butter
  • 100g golden syrup
  • 50g soft light brown sugar
  • 300g rolled oats
  • 2 grated carrots
  • zest 1 orange
  • 100g chopped apricots
  • 1 tsp cinnamon
  • 50g pumpkin seeds

Method

  1. Heat oven to 160C/140C fan/gas 3. Line an 18cm square baking tin with greaseproof paper. Melt butter, golden syrup and sugar in a large pan. Mix in rolled oats, carrots, orange zest, apricots, cinnamon and pumpkin seeds. Stir everything well, then pack into the prepared tin, pushing down firmly. Bake for 40-45 mins, then cool in the tin before slicing into 16 squares.

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