Probably the best thing you can do with porridge oats is turn them into gooey, sweet, buttery flapjacks.
While the originals are easy enough to make and taste great on their own, I added in chopped dates to this version for a little extra decadence.
The chopped oats turn the flapjacks into something more exciting to nibble on when you’re in need of something sweet and add a delicious rich honey taste to the flapjack.
They’re one of the easiest (and quickest) things to make as all you need is; butter, oats, golden syrup and brown sugar.
I usually use dark brown sugar to give the flapjack a little more depth but light brown sugar works just as well.
A word of warning if you’re making these for the first time; there’s a LOT of butter and sugar involved (this is why they taste so good). Don’t be tempted to use lower-fat versions as the end result won’t be the same.
250g porridge oats
130g dark brown sugar
130g golden syrup (about three generous tablespoons)
130g chopped dates
How to make…
First put your oven on to 170C/Gas mark 3. Then line a baking tray or roasting pan with baking paper.
Then melt the sugar, butter and golden syrup on a low heat in a pan until the butter has melted and the sugar has dissolved.
Stir in the oats and chopped dates until they’re completely covered by the gooey liquid. Pour the whole lot into your prepared tray and put it in the oven for 40 minutes.
Once it’s done take out and leave it to cool completely before slicing into squares. They’ll last in an air tight container for up to a week (if you can resist them for that long).