I know the idea of sexy and oatmeal just doesn’t go together, but here caramel meets porridge in a chewy, crunchy, sticky combination. The best is that is that my 7 year old son can make them on his own, surely every parents dream. Open a huge tin of Tate & Lyles Golden Syrup in front of any child any you could be heading for disaster so don’t leave the room! They love it’s impossible sugariness and the shiny, glossy colour. It’s like licking sweet gold. If you feel Golden Syrup is too indulgent, by all means switch it for honey. But these babies are already fully loaded with sugar and butter so what’s the point?
I have heard oats are good for your state of mind, boosting seratonin levels and so on. If that’s true you get a double whammy of sweets treats and mood food.
Set the oven to 180degrees C/ Fan 160/Gas 4 (Yes I cook almost everything at these temperatures)
140g rolled (not instant) oats
75g muscovado/demerara sugar
2-3 tblsp Golden Syrup
In a pot slowly melt the butter, sugar and syrup together over a medium heat. Mix in the oats with a spoon until coated all over.
Tip all this into a 24cm springform cake tin and flatten with the back of your spoon, or your hand.
Bake for 15-20 mins until golden brown
Allow to cool for 10 mins in the tin before cutting carefully into wedges. Do this before they cool completely or they are too difficult to cut.
I tried to take the outside ring off my flapjacks too soon so I could take the photo as my boys were waiting impatiently to have some. The ring took half the flapjacks with and there was a bit of an explosion. I put it all back together though. So run a knife around the inside of the ring before you remove it.