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
  • Easy

Nutrition per serving

  • kcal 302
  • fat 17g
  • saturates 9g
  • carbs 28g
  • sugars 14g
  • fibre 3g
  • protein 6g
  • salt 0.3g


  • 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


  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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