Flapjacks are incredibly easy to make and are the perfect tea-time treat that will keep you full and satisfied! The combination of almond butter and blueberries is particularly moreish and I love how the blueberries caramelise in the oven and become extra juicy!
200g jumbo oats
4 tbsp almond butter
4 tbsp maple syrup
4 tbsp brown or coconut sugar
50g butter or 4 tbsp oil*
100g blueberries (or raspberries or 50g dark chocolate chunks)
Preheat oven to 180C.
Line a square baking tin (I used a 6 inch by 6 inch tin) with greaseproof butter and grease the exposed sides with some butter or oil.
Put the almond butter, maple syrup, sugar and butter (or oil) in a saucepan and gently melt together until it becomes a smooth liquid.
Pour this over the oats and stir until they are well coated. Fold in the blueberries.
Put the mixture into a baking tin and press it down to form an even layer.
Bake for 20-25 minutes until golden. Leave the flapjacks to cool before slicing - enjoy!
*Note - Olive oil works really well in these but you can also use sunflower oil or rapeseed oil if you prefer! Coconut oil, however, is very high in saturated fat and has quite a strong flavour so I avoid using it.