Sometimes I am disorganised, unprepared and unready for basically normal life. Like breakfast. I’ll explain…… We usually do our grocery shopping on a Sayurday at the local market and Lidl. I plan the meals for the work and complete a shopping list then Eddie and a kid goes to get it. Simple right? But this weekend, food shopping was shelved in favour of a trip to the movies because a quik glance in the cupboards had me sure we had enough in for dinner – and we did in fact have a nice diner that night si I wasnt wrong! However, Sunday morning rolled round and oh dear, nothing for breakfast. Nothing that my kids would eat anyway the fussy sods! I dug out some frozen raspberries, smacked them on the counterin frusyration and thought really hard (or as hard as one can thik early on a Sunday morning) and the Easy Raspberry Flapjacks Recipe was born.
Before the diet police start on me for feeding my kids flapjack for breakfast; of course I don’t think adding raspberries to flapjack makes it healthy! Is it as unhealthy as calorie intense chocolate croissant, or a fry up? I don’t know – or care really! Obviously you don’t have to eat these flapjacks for breakfast, but I’m not going to judge you if you do they are equally good as an afternoon treat with a brew or wrapped up and popped in a packed lunch. Plus the recipe is so easy, my sleep deprived Sunday morning brain managed it just fine – so I think that means kids should be fine making them (maybe keep an eye on little ones using the hob though) and the least accomplished cook can turn out a yummy morsel.
A word about the raspberries too; use frozen ones, it’s much cheaper than fresh and they don’t disintegrate when you fold them through the oats mixture! Most supermarkets stock a variety of frozen berries nowadays and this recipe can be made with any kind – heck you could even do a mixture if you’re feeling adventurous.
Start by warming up the oven to 180c and put the shelf in the middle. Grease and line a large baking pan (I use a pyrex rectangular dish) and grab a big saucepan. Add the margarine and golden syrup to the pan and heat slowly until the margarine is melted, then add the sugar and stir in until fully blended. Turn off the heat and add the oats; mix until almost fully combined, then add the raspberries and fold in. Scrape the mixture into your prepared baking vessel and smooth out, then bake for about 25 minutes or until golden coloured. Remove from the oven and allow to cool completely in the tin – if you don’t it will be too soft to cut, and while still amazingly delicious it will crumble in your hands!