The perfect snack for when you can’t decide between oats and cake!
I’ve just started teacher training, so I’ve been very busy, and very hungry! I’ve been snacking a lot, and while shop bought cereal bars are handy, they aren’t always what you want – and nothing hits the spot more than homebaked yummies.
These carrot cake flapjacks are a cross between a warm, spicy carrot cake, and a classic flapjack, they are so quick to make if you’re pushed for time, and customisable to suit your tastes! For me, spices like cinnamon and nutmeg are so evocative of autumn, so what could be better than tucking into one of these with a big mug of tea on a cold afternoon?
- 2 cups rolled oats
- 1 grated carrot
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1/2 cup butter (melted) or vegetable oil
- 1/3-1/2 cup runny honey (I use 1/2 as it keeps them together well, and also makes them gooey! But this can be decreased for less sugar).
- Optional – 1/2 cup sultanas, 1/2 cup chopped nuts, 1/4 cup seeds (mix and match depending on what you like!)
- Preheat the oven to 190°c or 180°c fan. Line a square/rectangular baking tray with greaseproof paper.
- In a bowl, mix together the oats, grated carrot, spices, and any of the optional extras you want.
- Melt the butter in the microwave and add the honey, mix well until combined.
- Add the liquid to the dry ingredients and stir until the mixture is coated and sticks together.
- Press the mixture into your tin making sure it is well compacted and bake for 15-20 minutes, or until it is golden brown around the edges.
- Leave to cool before cutting into pieces.
I love these with a cup of tea or coffee and they are great for a lunchbox treat! Perfect for a mid-afternoon pick-me-up (or a morning snack, or a pre-dinner snack… or a post-dinner snack…)
I hope you love these as much as I do! Let me know if you make them,