Savoury breakfast flapjacks

Full of slow-release energy, these chewy and satisfying savoury flapjacks can be rustled up in minutes – perfect for breakfasts on the go. They even freeze well so you can have them ready for emergency breakfasts on hectic mornings.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 190C/170C Fan/Gas 5. Line a 20cm/8in sqaure tin with baking paper so that it slightly overhangs the sides.

Step 2

Melt the butter in a small saucepan and add the spring onions. Remove from the heat.

Step 3

Tip the oats into a large mixing bowl along with the remaining ingredients. Pour over the butter mixture and stir well to combine.

Step 4

Tip the flapjack mixture into the lined tin. Use a spatula to spread it out evenly and press into the corners.

Step 5

Bake for 25–27 minutes, until golden on top and bubbling at the edges.

Step 6

Remove from the oven and use a sharp knife to score the mixture into 8 flapjacks while it's still hot. Allow to cool completely before removing from the tin.

Step 7

Store in an airtight container in the fridge for up to 5 days, or wrap in baking paper and freeze for up to 3 months. Defrost in the fridge overnight before eating.

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