…hello after the weekend…hope you had a lovely Saturday and Sunday. Hope you got up to some fun things! I did some Saturday treat making, went for a six mile hike Saturday and spent Sunday in Blackpool…its been so much fun and I’m feeling a bit sad it’s over. Anyway I did post a few pictures from the Rocky Road bake on my Instagram page…it was a lot of fun to do…everyone can help and this Saturday we made the Rocky Road Bake quite late…it was a warm night and nobody was going to sleep anyway. They liked eating the left over marsh mellows and licked the bowl clean and that was about it…Sunday…they couldn’t wait for me to cut the tray bake into bar shapes to try. Such a sweet weekend…quite literally.
So Happy Monday!
Back to healthier blog writing today…I’m sharing my favourite everyday oat flapjack recipe which we love to eat a lot…especially after the school walk home…these lovely flapjacks are easy and make the boys air punch…winners…oats, fruit and on Fridays…added dark chocolate chips…enjoy this natural and preservative free recipe xxx
Preparation time: 10 minutes
Baking time: 15- 20 minutes
5oz Rolled Oats
4oz Demerara Sugar
Chopped Dried Apricots
Grease a shallow baking tin and pre heat the oven to 190 degrees. In a large bowl gently combine the oats, sugar and butter. Make sure the butter is super soft before starting. Mix well.
Sprinkle in the raisins and dried apricots. Gently mix again. Transfer the mixture to the tray and use a flat tool or spatula to evenly cover the tray with oat mixture. Bake for 15-20 minutes until golden. Remove the tray and evenly cut the flapjacks into chunky rectangular slices. Transfer them into a wire cooling rack. Let them fully cool before tucking in. Enjoy x
Have a lovely day!
Lots of Love xx