Seeded cheese & chive flapjacks

Who says flapjacks should always be sweet? Rustle up a batch of these cheese and chive savoury flapjacks – they’re ideal for picnics or as a snack to curb hunger

  • Prep:15 mins
    Cook:25 mins
  • Easy

Nutrition per serving

  • kcal 166
  • fat 11g
  • saturates 5g
  • carbs 12g
  • sugars 1g
  • fibre 2g
  • protein 5g
  • salt 0.8g


  • 100g butter
  • 250g porridge oats
  • 2 carrots, grated
  • 1 tbsp milled flaxseed
  • 1 tbsp chia seeds
  • 100g mature cheddar, grated
  • 2 large eggs, beaten
  • small bunch of chives, snipped
  • 2 tbsp mixed seeds (we used a mix of pumpkin, sunflower and sesame seeds)


  1. Melt the butter in a large pan, then add the oats, carrots, flaxseed, chia seeds and some seasoning. Leave to cool for about 10 mins. Heat the oven to 200C/180C fan/gas 6 and line a 20 x 20cm baking tin with baking parchment.

  2. Stir the cheese, eggs and chives into the oat mix. Tip into the tin and scatter over the mixed seeds. Press down with the back of a spoon, making sure it fills the tin to the edges. Bake for 25-30 mins until golden. Leave to cool completely in the tin before cutting into bars.

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