This is so easy. I feel a bit daft posting it coz it doesn’t really feel like a proper recipe. But easy is what you want when you’re cooking with kids, isn’t it?!
Now I’ll be honest. It’s not the healthiest of snacks. There’s a fair amount of butter and a lot of sugar in it. But it’s almost certainly better than a Mars bar. There are oats and dried fruit packed in there so it’s a fair compromise if you have trouble getting any good stuff at all into your small people. And let’s face it, chuck a marshmallow on anything and kids will demolish it in seconds.
I found a basic recipe for plain flapjacks online somewhere, hence the American cup measurements. Over the years I’ve added and adapted it til it ended up as a fruity nutty sticky marshmallowy thing. Measuring with scales is great for older kids’ maths skills but for toddlers, I find measuring into cups is easier. All the tipping and mixing helps to develop their coordination and fine motor skills. I’ve got these handy cups:
But you can usually pick up a cheap set of plastic ones in the pound shops. Or better still, just get a mug and use it for the whole recipe. Do dry ingredients first then wet, so that the dry ones don’t stick to the cup. Then you’ll know you’ve used the right amounts.
1 cup porridge oats
1tbs golden syrup
1/2 cup light brown sugar
1/2 cup unsalted butter
1/2 cup mini marshmallows
1/3 cup chopped nuts
1/3 cup raisins
1/3 cup halved glacé cherries
Gently melt the butter, sugar and syrup in a pan.
Put all the dry ingredients in a large bowl and mix. Pretty colours!
Pour the hot liquid into the bowl. Mix it thoroughly so that all the oats have a good coating. Some of the marshmallows might start melting too. Mmm … gooey …
Press the mixture into a greased shallow tray. Mine only covered half the tray so I squashed it all up one end. It spreads a bit when baking so try to find a tray the right size!
Bake in for 20 minutes until golden brown.
It will look too squashy and wet when you take it out of the oven but it will solidify as it cools. Leave to cool completely in the tray then cut into eight pieces or 16 bitesize chunks if you’re doing them for a tea party or picnic.
Melt 1/3 cup of chocolate and a tablespoon of butter in the microwave. I used bitter dark chocolate to balance the sweetness of the flapjack but you can use milk or white if you prefer. Put the cooling rack over the used baking tray to catch the drips and drizzle the chocolate over the top of the flapjacks . Leave to set.