Cranberry, Pumpkin and Orange Flapjacks

Traditional sticky flapjacks filled with juicy cranberries, crunchy pumpkin seeds, fresh orange zest and a sprinkle of mixed spice. These are the perfect quick and easy snack, made in under 40 minutes.

The base of this is a traditional sticky and delicious flapjack. Made by melting butter, brown sugar and golden syrup together and stirring trough the oats. But this recipe has a twist, I’ve added a few extra ingredients. Dried cranberries, to add an extra bit of sweetness. Pumpkin seeds, for crunch. Orange zest, for an added sweet flavour boost. And a sprinkle of mixed spice to bring all of these flavours together. All you do is simply stir these through the oat mixture until everything is well combined. flapjack

flapjacks 

Once all the ingredients are combined, place into a lined square tin. Pat the mixture down using the back of the spoon so that it is nice and compact inside the tin. Bake for roughly 25-30 minutes. You’ll know it’s done as the oats will turn a lovely golden brown. Leave them to cool in the tin for around 2 minutes, cut into squares using a sharp knife and allow to cool completely in the tin. flapjacks 

These flapjacks make the perfect snack, quick grab and go breakfast and taste delicious with a cup of tea or coffee. This is such an easy recipe and anyone, regardless of baking skills will be able to make these. flapjacks flapjacks

Store in the tin covered in cling film or foil in a cool, dry place for roughly a week. flap

Cranberry, Pumpkin and Orange Flapjacks

Serves: 12 Flapjacks Prep Time: 10 Minutes Cooking Time: 25-30 Minutes 25-30 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

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Ingredients

• 120 g Unsalted Butter
• 75 g Soft Brown Sugar
• 75 g Golden Syrup
• 250 g Rolled Oats
• 75 g Dried Cranberries
• 60 g Pumpkin Seeds
• 1/2 teaspoon Mixed Spice
• Zest of 1/2 Orange

Instructions

• Preheat oven to 160*c Fan Oven/180*c/350*f/Gas Mark 4.
• Line a square tin with parchment paper and set aside.
• Melt the unsalted butter, sugar and a golden syrup together on the hob.
• Remove from the heat and stir through the oats.
• Add the dried cranberries, pumpkin seeds, orange zest and mixed spice and stir until thoroughly combined.
• Transfer to the pre lined tray and firmly press the mixture down using the back of a spoon into the tin.
• Bake for 25-30 minutes or until golden brown.
• Leave to cool in the tin for 2 minutes. Using a sharp knife, cut the flapjacks into roughly 12 squares.
• Leave in the tin until completely cool.

Notes

Store in the tin covered in cling film or film in a cool, dry place for roughly a week.

Looking for more baking ideas? Have a look in the recipe section:

Cupful of Sprinkles – Recipes

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