Speedy malty flapjacks

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Prep time:

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Serves: 8

By CorduroyAngel



  • 25g brown sugar

  • 125ml sunflower oil or grapeseed, or carotino

  • 1 tbsp maple syrup

  • 3 tbsp malt extract

  • 25g pumpkin seeds or sesame or sunflower seeds, or a mix

  • 30g dried coconut optional, toasted under the grill

  • 125ml carotino oil or sunflower or grapeseed oil


  1. Lightly grease a square cake tin (about 20cm x 20cm) and preheat the oven to 160C.
  2. Pour everything but the cereal, seeds and coconut (if used) into a pot and place over a moderate heat.
  3. Gently heat and stir just until the oil etc combines then remove from heat.
  4. Stir in the oats, seeds, etc until well mixed and then press into the prepared tin.
  5. Place in the centre of the oven for 15 minutes. Et voila!

Handy Hint

This recipe is simplicity itself and can be adapted in so many different ways using the same procedure that it is a firm favourite in our house. Whatever we have available in the cupboard goes in! We like the crunchy combination of oats and multi-grain cornflakes, and occasionally add a few tablespoons of treacle for a treacle treat!

Additional Information

  • Make Ahead

  • Kids can help

  • Biscuit and sweets

  • Lunchbox

  • Cake/Dessert

  • Snack

  • Vegetarian

  • Dairy Free

  • Nut Free

  • Egg Free

  • Can Freeze

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  • CorduroyAngel 24/01/08 18:12

    Fabulously adaptable, super-quick to make, very popular with both adults and children and yet contains lots of complex carbohydrates for a sustaining snack; a good range of B vitamins from the malt extract; and protein from the seed mix. It keeps well, can be wrapped in foil and taken to work or school or served at parties for a bit of "hidden goodness" amongst all the cake and chocolate!