Muesli Flapjack Squares are THE answer to rushed mornings and missed breakfasts. Make these at the weekend and you’ve got brekkie covered for the whole week. Ooh and did I mention they’re gluten free too!
Most people I know don’t have hours of time to spare in the mornings, during the week. They know breakfast is THE most important meal of the day, so in a bid to give their body something they grab a latte and coffee shop choccie muffin on the way to work. Then wonder why they are starving again by 10am if not sooner.
One of these Muesli Flapjack Squares will keep you going until lunchtime!
Breakfast – The Most Important Meal
Now eating one of these delicious Muesli Flapjack Squares isn’t the same as sitting down with a bowl of muesli, or a plate of wholemeal toast and homemade jam and a cup of coffee. But, they are a whole lot better both for your body and you wallet, than the take out option.
Flapjacks do contain both sugar and butter, as do the take out muffins. I have tried to reduce both and even tried to switch to honey, but, unfortunately I haven’t cracked that recipe code yet.
What I have done is taken a fabulous gluten free, muesli mix made by Delicious Alchemy and turned it into the gluten free Muesli Flapjack Squares. So yes you’ll get the initial sugar hit and a wee bit of caffeine from the dark chocolate, but instead of the post sugar slump, the oats, seeds and dried fruit will start slowly releasing their energy – sustaining you until lunch.
With everything made in one bowl, a little mixing, 20 minutes in the oven, cool then swirl on some chocolate, these can easily made by anyone.
If buying a different muesli from the one suggested ensure that it has no added sugar, salt or fat and of course, that it’s gluten free if you have dietary intolerances.
Recipe: Makes 12 Muesli Flapjack Squares
225g/8oz Unsalted Butter
100g/4oz Light Soft Brown Sugar
1/4tsp Sea Salt – I use Maldon
100g/4oz Golden Syrup – light corn syrup
425g/15oz Muesli – I used Delicious Alchemy
100g/4oz Chopped Dried Fruit – I used mango and apricots (dried)
Method: Preheat the oven to 180C/160C fan, gas mark 4, 350F
Making The Muesli Flapjack Mixture
- First of all, line a 8″ x 11″ 20cm x 28cm Swiss roll, or 2″ deep baking tin with baking parchment. I have found it unnecessary to grease my tin prior to lining, however, using a little butter in the corners, should help the parchment to stick without fully greasing the tin.
- In a large heatproof and microwaveable bowl add the butter and then sugar.
- Place in the microwave a heat on low until the butter is just melted.
- Once melted remove from the microwave and add the golden syrup. Stir with a wooden spoon until everything is well mixed.
- Add the muesli, salt and chopped, dried fruit.
- Next stir everything together until it is all covered in the glossy butter mixture.
- Tip the mixture into the prepared pan and press flat and even using the back of a dessert spoon.
Baking The Flapjacks
- Place in the centre of the oven and bake for exactly 20 minutes.
- As soon as the baking time is up remove from the oven and allow to cool completely in the tin.
- When cooled lift the flapjack slab from the tin on to a board.
- Cut into 12 even squares (if you look mine aren’t that even – oops)!
- Melt the dark chocolate in a heatproof, microwaveable bowl until almost melted. Remove and stir until completely melted.
- Drizzle over the squares, or fill a small piping bag and pipe hearts on each square.
During hot weather it might be worth popping the Muesli Flapjack Squares into the fridge for an hour. This will set the chocolate and really firm up the bars.
I like to wrap them in baking parchment for packed lunches, cling film and foil work well too.
Store them in an airtight container. I use an old biscuit tin and separate layers with baking parchment.
Give yourself a pat on the back knowing you have breakfast sorted for the week!!
If you have enjoyed these Muesli Flapjack Squares you may also like these:
All of the recipes above are easy to make and are fabulous food on the go. Ideal for packed lunches, picnics, or simply having something on hand at home that easily fits in a tin.
I deliberately left nuts out of this recipe so that more people on a restricted diet can enjoy it. I’ve also successfully switched butter for coconut oil in my Coconut Almond Date Flapjacks, which would make this recipe suitable for those with lactose intolerance.
It is my intention to make as many recipes as possible versatile, so that those with dietary restrictions can also have fun feasting!