These delightfully sweet oat bars only take a few simple ingredients to create a treacle treat that’s perfect for lunchboxes.
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Preheat oven to 180ºC. Grease and line the base and 2 long sides of a 17cm x 27cm slice pan with baking paper.
Combine the butter, syrup and sugar in a saucepan over medium heat. Cook, stirring, for 5 mins or until butter melts and sugar dissolves. Remove from heat and stir in oats.
Spread the mixture into the prepared pan, using the back of a spoon to smooth the surface. Bake for 20 mins or until the edges are golden. Set aside for 10 mins, then score the top into 12 rectangles. Set aside to cool completely. Remove slice from the pan. Drizzle with chocolate. Cut into pieces.
Change things up a little and add a cup of your favourite dried fruit or choc chips, or sprinkle with seeds and coconut.
COOK. STORE. SAVE.
Clever storage: Flapjacks can be stored in an airtight container in the fridge for up to 10 days or up to 3 months in the freezer.