Oats are one of the most nutritious foods that you can include in your diet. Their small grains are packed full with fibre and protein and they offer a good return when it comes to calories versus satisfaction. However, for all of their nutritional merit, they are not the first thing that comes to mind when you think of flavourful gastronomy. I am here to reintroduce the outstanding oat with two recipes that will have the adults and the kids in your life licking their lips and asking for more. (spoiler alert, your dog will try to lick their lips as well but they should have any!)
This one is for the kids, and it always goes down a treat in our house. The concept is simple – layered and topped flapjack. The possibilities are endless- fill it and top is as you please. We like jam and white chocolate, but have also enjoyed a lemon curd, stewed apple and even mince pie variants.
Here I share my kids’ favourite combination, but feel free to experiment to your heart’s content.
- 150g butter
- 75g light brown sugar
- 3tbsp Golden Syrup
- 250g oats
- 170g Strawberry jam
- 125g natural yogurt
- 250g white chocolate
- Preheat the oven to 160C and grease and line an 8” square baking tin.
To make the flapjack:
- Melt the butter and sugar over a medium heat until well combined.
- Add Golden Syrup and stir well.
- Take off the heat and add oats.
- Combine well.
- Spoon half of the mixture into the tin and flatten.
- Spread jam onto the mixture – no need to be too neat and precise.
- Spoon the remaining mixture on top of the jam and flatten
- Cook in the oven for 25 minutes, or until golden brown.
To make the topping:
This can be made ahead of time and put onto the flapjack once cool.
- Melt the chocolate in the microwave or over a pan of boiling water.
- Mix together with the yogurt.
- Spread on top of the cooled flapjack and allow to set before cutting the flapjack into pieces.
This one is for the adults, and turns simple oats into a moreish slice of coffee and chocolate bliss.
- 225g of butter
- 225g sugar
- 140g oats
- 225g of self-raising flour
- 55g cocoa powder
- 110g butter
- 4 tablespoons of liquid coffee (granulated will be fine)
- 450g icing sugar
Preheat the oven to 180C and grease a 9”x13” baking dish.
To make the cake:
- Melt the butter in a large pan over a medium heat.
- Add oats, sugar, flour and cocoa and mix well.
- Spread evenly in the baking dish and bake for 15 minutes.
To make the icing:
- Melt the butter over a medium heat.
- Add the coffee and icing sugar.
- Mix well before spreading on the cake and allowing both the icing and cake to cool before cutting into squares.