I love flapjack; it’s tasty, oats are good for you, and as this recipe proves, you can add almost anything (within reason). I had quite a few “last bits” left of a few ingredients, so decided to whack them all together in a flapjack. Apologies for the lack of precision with this recipe, I measured things in handfuls, but you really can make it up as you go along, adding a bit more of something if necessary.

Ingredients

A couple of big handfuls of oats

A big scoop of butter

A glug of golden syrup

A slight sprinkle of caster sugar

“Odds and Ends Ingredients” (this is just what I had left in the cupboard)

A handful of raisins

A handful of leftover muesli

A handful of leftover strawberry crunch cereal

A few pieces of honeycomb

A handful of cashew nuts

Method

Preheat the oven to 180 °C.

Combine all the dry ingredients in a bowl, adding a little more of anything that looks too less. It’s a good idea to have more oats than anything else as the flapjack will bind better this way.

Next, in a saucepan, melt the butter and golden syrup over a very gentle heat.

When the butter has just melted, carefully pour the syrup mixture over the oats and stir until fully combined.

Ensure all the dry ingredients are covered with the syrup mixture, if not, melt a little more butter and syrup and add until it is. I had to add a little more butter, as otherwise the flapjack would have been very crumbly.

Transfer into a lined baking tin and gently press the flapjack down.

Bake in the centre of the oven for about 20-25 mins or until golden brown.

Carefully take the flapjack out of the oven and with a knife, score down the flapjack where you want to divide it into pieces, then leave it to cool in the tin. This just makes it easier to cut properly once it’s fully cooled.

Leave to cool then enjoy!