Show Me The Yummy

Its tricky, trying to find healthy snack ideas for the family. By the time the little ones have come in from school they already have their hands in the cookie jar. And lets be honest those hungry mouths just cannot wait a second for a snack or perhaps that just my little girl “Mummy I am absolutely starving. Do you not understand. Starving?” What do they eat at school, Why are they always so hungry?

Thankfully my little girl has grown to love my “healthy snacks” Of course she still adores chocolate and shop bought biscuits, what child doesn’t. But she now asks for mummies flapjacks or cookies first.

I stumbled upon a wonderful recipe that was given to me a few years ago by a family member and I use it frequently to the delight of my family and friends.

It is very simple to make and yet utterly delicious. You will only need a few easy to source ingredients – I am a firm believer in uncomplicated, doable recipes. If you are anything like me I just don’t have the time to search for a unknown ingredient that can only be bought in one shop. Give me good old fashioned easy labelled food groups and I am happy.

The only challenge you will face is trying, really trying, not to eat more than one, maybe two, okay three.

You will need;

Jumbo Porridge Oats – 1 large Cup

Porridge Oats – 1 Large Cup

Agave Nectar (You could also use honey) – 150g

Dried Apricots, Chopped – Handful

Dried Raisins/Sultanas – Handful (You could also use cranberries or dried mangoes)

Organic Unsalted Butter (Or Low Fat Polyunsaturated Margarine) – half a cup

A non stick cake tin approx 18X28 cm


How To;

Place the butter in a saucepan along with the nectar. and heat gently until the butter melts. Add the the oats, apricots and sultanas stirring slowly. Make sure to mix the ingredients well.

Turn off the heat and continue to stir the ingredients, so they bulk together.

Bake in the middle of a pre heated oven at 190C or 375f (Gas 5) for 15/20 minutes, until golden brown, Check in between times just in case.

Remove the flapjacks from the oven and let them cool completely. When cold cut into squares, cookie shape or any shape you prefer (I sometimes cut them into long soldiers and place them on a plate and decorate them with raisin hands and feet and a apricot head (sounds weird but it works)

Store in an airtight container and they should last for unto 5 days. Unless they are all eaten in a day, which has been known in my house.

And thats it. They really are one of my families favourite snacks. I hope you enjoy them.

Leave me your comments and let me know if you have tried them.







  • Sam

    Reply Reply 12th August 2017

    Mmmmn they look yummy I can’t wait to try them this weekend.

    • Niki

      Reply Reply 12th August 2017

      I hope you like them. They are so moorish. Have a great day

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