When your kitchen experiment turns out even better than expected, well it would be rude not to share it! I’ve used fresh cranberries in this recipe, sweetened with maple syrup, but you could substitute this for dried cranberries. My top tip for this recipe is to be patient and make sure to allow the flapjacks to completely cool before removing them from the baking tray – I left mine overnight. These are absolutely delicious with a cuppa- I’ll definitely be making these for the family over the festive period!
2 cups jumbo oats
1/4 cup pumpkin seeds
1/4 cup sunflower seeds
1 medium orange zest
2 tsp orange extract
1 cup fresh cranberries
7 tbsp maple syrup
4 tbsp peanut butter (or any other nut butter)
6 tbsp coconut oil
1. Preheat the oven to 180C. Grease or line a baking tray.
2. In a separate bowl combine the coconut oil, maple syrup, nut butter, cranberries, orange extract / juice and orange zest. Place in microwave for 2-3 minutes, stirring half way through.
3. In a large mixing bowl measure out the oats, pumpkin and sunflower seeds. Then add the wet ingredients and stir until thoroughly combined.
4. Transfer mixture to lined baking tray and place in the oven to bake for 20-25 minutes until golden on top. Remove from the oven and mark into slices while it is still hot then allow to completely cool – the flapjacks will harden as they cool. Store in an air tight container for up to one week.