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Cinnamon and nut flapjacks

These are really easy to make and are great for breakfasts on the go, or just as a snack with a cup of tea! Thanks to Gillian for sharing this recipe.

Batch-cooking & Freezable
Breakfast
Snacks & Sides
Easy
Time 60 mins
Skill Level Easy

Ingredients List

 

Serves 16
  • 2 cups rolled oats
  • 1/2 cup oat flour
  • 1/4 cup pecans finely chopped
  • 1/2 cup flaked almonds
  • 2 tbsp ground cinnamon
  • 1/2 tsp all spice
  • 1/2 tsp salt
  • 3/4 cup maple syrup
  • 3 tbsp almond butter
  • 1/2 tbsp vanilla extract
Metric - US Imperial

Instructions

  1. Preheat the oven to 170 C / 340 F
  2. If using a tin, grease and line with baking parchment.
  3. Combine all the dry ingredients in a bowl (oats, oat flour, pecans, almonds, cinnamon, ground allspice, salt).
  4. Bring the maple syrup and almond butter to the boil in a pan, stirring until combined and smooth.  Take off the heat, add the vanilla extract and then add to the dry ingredients and mix well.
  5. Transfer into your silicone moulds or your lined tin and press down well, smoothing the top with a palette knife dipped in cold water.
  6. Bake for approx. 20 mins if using individual moulds, or approx. 30 mins if using a tin, until firm and golden brown around the edges.
  7. Allow to cool completely in the silicone moulds before turning out.  If using a tin, allow to cool for approx 30 mins before cutting into pieces with a very sharp knife. Once completely cold, remove from the tin.
  8. They will keep for several days in an airtight tin.

I make mine in silicone granola bar moulds, but you could also use a 20 cm x 20 cm tin lined with baking parchment.
I love cinnamon, so I use a full 2 tbsp, but feel free to use less if you would like a more subtle flavour.