Summer fruits flapjacks – A delightful mix of strawberries, raspberries, blackberries and blackcurrants, sandwiched between crunchy oats in this easy to follow flapjack recipe.
I have a reputation in our house for only being able to make sweet things. The other day Charlotte said to Daniel (our 4 year old son) that Daddy was making dinner. The response was a quizzical look, ‘but Mummy, Daddy can only make puddings’. I frowned and reminded him that I make a mean beans on toast! Anyway, not wishing to disappoint, I put together a seasonal flapjack recipe.
Earlier this year I made apple crumble flapjacks. I’m a huge fan of the apple, raisin and cinnamon combination. In fact one of the highlights of my visits to America has been how much they use this combination for not only puddings but also in breakfast stuff. However, with the sun out here in North Wales, I thought I would make a summer version. Daniel and I therefore set out on an expedition to our local woods (OK, in reality supermarket) to seek out summer fruits.
So what summer fruits to choose? With Wimbledon being on at the time there were strawberries everywhere so including those in the flapjack was a no-brainer. Also on prominent display were raspberries and blackcurrants and, given they were on special offer, it would have been rude not to include them. Finally, after a discussion between blueberries and blackberries we opted for the latter as Daniel hadn’t had them before (that might be something to do with the amount of black dye contained within them!). Of course as we paid for them the rain started and we got soaked on the way home!
The idea of this recipe is that you create three layers. Two layers of flapjack that sandwich the fruit in the middle. You can therefore make this recipe with any fruit (or other filling) you fancy. If you were feeling lazy there is nothing to stop you using jam in the middle. The fruit I had chosen needed to be heated to remove some of the liquid and to make it mushy, but not too much because you still want to capture the flavour. Therefore in texture it is very similar to a rich fruity jam.
‘Daddy these flapjacks are deeeeelicious’. I beamed with pride, trying to avoid noticing that bits of flapjack were falling all over the floor. ‘Daddy did you know too much sugar is bad for you’. Hmmm, school is teaching him too well! I can see he is going to have to move schools (or alternatively I am going to have to get back in the kitchen and design a healthy flapjack recipe…).
Subscribe to the Charlotte's Lively Kitchen mailing list to get your FREE printable grams to cups and cups to grams conversion charts for twelve popular baking ingredients
Summer Fruits Flapjacks
- 150 g strawberries
- 150 g raspberries
- 150 g blackberries
- 150 g blackcurrants
- 250 g unsalted butter
- 4 tbsp golden syrup
- 100 g light brown muscovado sugar
- 500 g oats
- Pre-heat the over to 190ºC/170ºC fan.
- Line a baking tray with greaseproof paper.
- Remove the stems from the blackcurrants and strawberries
- Put the fruit (600g in total) in a large pan and cook on a low heat until the fruit is soft (around 5 minutes), stirring occasionally to prevent it burning.
- Meanwhile put the butter (250g), golden syrup (4 tbsp) and light brown muscovado sugar (100g) into a large pan and cook on a low heat until the butter has melted, stirring occasionally.
- Once the butter has melted, remove from the heat, add the oats (500g) and stir until fully combined.
- Once the fruit has softened, drain off the excess liquid and mash it a few times so it is mushy but still has quite a few lumps. The fruit should now look like a rich fruity jam in texture.
- Place half of the oat mixture into the pre-lined tray and push down firmly to form an even layer - you must push down firmly to ensure that the flapjack doesn't fall apart when you remove it from the tin later.
- Add the fruit to the tin and spread to form an even layer.
- Add the remaining oat mixture and press firmly into an even layer.
- Place in the oven and cook for 20 minutes until the flapjacks are golden in colour and slightly darker around the edges.
- When the flapjacks are cooked, remove from the oven and leave to cool in the tin for 10 minutes.
- After 10 minutes, transfer to a wire rack to cool thoroughly.
- Once cooled, slice into 12 equal sized slices.
Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.
Free From/Suitable For…
The ingredients I used to make this recipe are all free from the following allergens. However, please check any labels carefully for allergens you need to avoid as brands can vary and product recipes can change over time.
- Suitable for Vegetarians
- Gluten-Free (please check your oats are gluten-free as some contain gluten due to the manufacturing process used)
- Sulphur Dioxide & Sulphite-Free