Crunchy and chewy flapjacks, completely nut free and brilliant to batch make for packed lunches and school snacks.
I love making flapjacks at home for an easy afternoon snack but I wanted to come up with a version that was nut free that the kids could take to school.
This recipe is so easy to make. Just 5 simple ingredients all mixed together in one bowl and then baked in the oven.
It makes 16 flapjacks in total, so great for batch cooking and they can be frozen too.
How To Make Nut Free Flapjacks
Start off by adding:
- Melted Butter
- Honey
- Oats
- Mixed Seeds
- Sugar
To a large bowl and mixing well.
Press into a lined baking dish. Then push the mixture down with the back of a spoon to make it as compact as possible.
Bake for 20 minutes.
Once cooked, allow the flapjacks to cool for a few minutes in the tin.
You can then remove them and cut into 16 squares.
Storing & Freezing
These flapjacks will keep in an airtight container at room temperature for 4 days.
They can also be frozen. They will defrost really quickly, in about an hour, so you can add them to lunchboxes directly from the freezer.
If you liked this recipe you may also enjoy my Chocolate Quinoa Bites
Nut Free Flapjacks
Description
Crunchy and chewy flapjacks, completely nut free and brilliant to batch make for packed lunches and school snacks.
Ingredients
- 70g melted butter
- 70g honey
- 180g oats
- 50g mixed seeds
- 40g sugar
Instructions
- Preheat the oven to 180c fan.
- Add all the ingredients to a large bowl and mix well with a spoon.
- Line an 8×8 inch baking dish with parchment paper and transfer the mixture into it. Press down with the back of a spoon to make it as compact as possible.
- Bake for 20 minutes.
- Once cooked, leave to cool in the tin for about 5 minutes before removing and cutting into 16 flapjacks.
Notes
These flapjacks will keep in an airtight container at room temperature for 4 days.
They can also be frozen. They will defrost at room temperature in about an hour.
