This tasty no-bake muesli-style flapjack is super-simple to make. Have a square for breakfast on the run, pop one in a lunchbox, or nibble with an afternoon cuppa. Food Ed Felicity
3tbsp mixed seeds (such as pumpkin, sunflower, sesame golden linseed and hemp mixture)
3tbsp chopped roasted hazelnuts or toasted flaked almonds
100g ready-chopped dried apricots
60g dried cranberries
90g unsalted butter
2tbsp light muscovado sugar
18cm square tin, lined with Bakewell paper
READ MORE: Mary Berry’s delicious flapjacks!
1 Dry-fry the oats for 3-4 mins, stirring. Put into a large bowl.
2 Add the mixed seeds to the hot pan and toast for a few seconds, then add to the oats along with the nuts.
3 Put the apricots, sultanas and cranberries in a food processor and whizz for a few seconds, to chop them more finely. Add the oat mixture and whizz to combine.
4 Melt the butter with the sugar in a pan over a low heat, then bring to the boil for a minute and pour into the food processor and whizz to combine everything.
5 Spread mixture in the tin and press down well. Leave in the fridge to firm up. Cut flapjacks into squares.
Per serving: 223 cals, 13g fat, (4g saturates), 20g carbs