Cranberry Walnut Flapjacks

Cranberry Walnut Flapjacks

Gosh mornings are busy. So much to do, yet so little time. How are we supposed to make time for the most important meal of the day – breakfast? Well I have a solution right here for you my friends –  Cranberry Walnut Flapjacks.

Cranberry Walnut Flapjacks
Cranberry Walnut Flapjacks perfect for breakfast on the go.

Breakfast, is just that – breaking the fast. Our bodies have just been starved for 6-7 hours (I’m being optimistic here), whilst we sleep. Eating a good breakfast helps kick our bodies into GO. If you are anything like me, I need a kick start in the morning!

That’s where these yummy Cranberry Walnut Flapjacks can help.

Packed full of good-for-you, slow release energy oats, one of these bars will keep you going until lunchtime. And, because it’s the morning and let’s face it eating anything can be a struggle, I threw in crunchy walnuts and chewy, slightly tart cranberries.

Yes there’s a squiggle of rich, dark chocolate on top of these beauties – it’s breakfast people, we need all the caffeine flavour we can get!!

Cranberry Walnut Flapjacks
Cranberry Walnut Flapjacks the perfect start to your day.

The beauty of these flavour and texture packed bars is that you make them ahead.

Imagine this? It’s Sunday afternoon, you spend 15 minutes in the kitchen, whipping up a batch of these Cranberry Walnut Flapjacks and you have breakfast and snacks for the whole week.

Am I the only one who gets that mid afternoon dip around 3-4pm?

Thought not!

These bars also make a great mid afternoon snack and stop you grabbing for that chocolate bar/doughnut/cookie. We all know these give us an instant feel good sugar hit, only to slump in hunger again half an hour later. Why not wrap an extra one of these, in baking parchment and take it to work? It’ll keep those hunger pangs away until dinner time.

Cranberry Walnut Flapjacks
Wrap up one of the Cranberry Walnut Flapjacks and take it with you.

You can certainly mix up the fruit and nut element. Dried apricots with almonds, or dried figs with pecan nuts. Really the possibilities are endless, I would keep the weights the same, as the flapjack needs to hold together.

I have deliberately not used the word ‘healthy’ for these Cranberry Walnut Flapjacks, as I am aware of the sugar/butter content. I am not a nutritionist, although I would rather pop one of these bars into my daughter’s hand as she heads off for college, than have her grab a muffin or doughnut from a coffee shop!

Recipe: Make 16 Cranberry Walnut Flapjacks

250g/10oz Unsalted Butter

100g/4oz Golden Syrup (light corn syrup)

125g/5oz Light Brown Sugar

325g/11.5oz Rolled Oats (not quick cook) I use Waitrose essential oats

150g/5oz Dried Cranberries

100g/4oz Chopped Walnuts

50g/2oz Dark Chocolate (70% cocoa is ideal)

Method: Preheat the oven to 180/165C fan oven.

Grease and line a 8″ x 11″ – 20cm x 28cm swiss roll tin/shallow baking tin, with butter and baking parchment.

Into a large bowl add the golden syrup.

Into a medium saucepan add the butter and sugar. Warm over a medium heat, stirring until melted.

Pour the melted butter/sugar mixture into the bowl containing the golden syrup. Stir continuously until combined.

Cranberry Walnut Flapjacks
Add the oats, cranberries and walnuts to the bowl.

Stir until all the oats, walnuts and cranberries are thoroughly coated in the melted butter/sugar.

Tip the mixture into the lined tin.

Cranberry Walnut Flapjacks
Press the mixture into the tin using the back of a metal spoon, so it is an even layer.

Place the tin into the oven and bake for 20 minutes until golden brown.

Remove the tin from the oven and allow the Cranberry Walnut Flapjacks to cool in the tin. The flapjacks will be very soft at this stage, but will harden on cooling.

Cranberry Walnut Flapjacks
When the flapjacks are slightly warm, remove from the tin.

Using a sharp knife cut down the centre of the flapjacks. Then cut across the middle. Cut each quarter in half again. The flapjacks will still be slight soft.

Leave the flapjacks on the baking parchment to continue cooling and setting.

Once the Cranberry Walnut Flapjacks are completely cooled they can be drizzled with chocolate.

Break the chocolate into small pieces and melt in a heatproof bowl, in the microwave, using 30 second bursts. Stir well and when the chocolate is nearly melted keep stirring and the inherent heat will melt any solid pieces left.

You can use a teaspoon to drizzle the chocolate over the flapjacks or pour the chocolate into a disposable icing bag, snip the corner off and pipe the chocolate onto the flapjacks.

Cranberry Walnut Flapjacks
Chocolate drizzled Cranberry Walnut Flapjacks

Allow the chocolate to set and then store in a tin.

Cranberry Walnut Flapjacks
Store layered with baking parchment in a tin.

These Cranberry Walnut Flapjacks are perfect anytime of day, but they are especially handy to have, when time for breakfast disappears in the morning. Just grab one and eat on the go!

An added bonus, which does rely on checking the packaging, is that oats are gluten free. So even more people can enjoy a delicious, easy breakfast.

Do your work colleagues miss breakfast? Try making these Cranberry Walnut Flapjacks and taking them to work. You may just make someone smile!

If you enjoyed these Cranberry Walnut Flapjacks then try these:

Oat Topped Lemon Shortbread Bars

Lemon Bars Cranberry walnut flapjack
Oat Topped Lemon Bars

Apricot Oat Crumble Cookies

Apricot Oat Cranberry Walnut Flapjacks
Apricot Oat Crumble Cookies

Sammie xx

 

 

 

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Sammie

Hi, I'm Sammie, a young 40 something girl who loves life, Jesus, her family, cooking, gardening and photography. I have a passion for sharing and encouraging others to share. My way to show love is through food whilst having fun. Hence Feasting Is Fun!!

8 thoughts on “Cranberry Walnut Flapjacks”

  1. Hi Sammie! (See – told you I would stop by!). I LOVE this recipe – and I WOULD call it a healthy recipe. Like you – I think it is a much better choice than some of what we identify as breakfast! I am sure your daughter is tickled to be going off to college with one of these bars in her hand!

    I think I am all out of dried cranberries – but I know I have some dried Cherries in the kitchen, I bet they would work in this recipe too. Thanks for sharing – and I’ll let you know how it turns out! Peace and Blessings friend. 🙂

    1. Ooh I bet they’ll be tasty. Cried cherries have the same sweet/tart taste as cranberries. One of my Twitter friends made the flapjacks with apricots and pecans, they look delicious!
      Please post a pic on Twitter for me to see how yours turn out.
      I am so very glad I found your blog. Sammie x.

  2. Thanks Liz. These are perfect for a mid-day snack. 30 minutes make and bake. The hard part is leaving them to cool 😉. Sammie

  3. This is a great recipe, flapjacks are a weakness of mine. Although not ‘healthy’, these are definitely more healthy than the flapjacks on the counter at somewhere like Starbucks – don’t read their nutrition labels if you don’t want to be sad!

    1. Thanks for taking time to comment Becky. Ingredient labels freak me out. How can something so simple have so much extra ‘stuff’ added in? Shelf life I guess. These flapjacks las for over a week in an old biscuit tin, here at home. That said it is winter. I’d probably keep them in the fridge during a very hot summer – if that ever happens! Please let me know if you make them? Sammie.

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