Maple Syrup Flapjacks with Pecans and dried cranberries
Maple Syrup Flapjacks (with pecans and dried cranberries) make brilliant additions to any lunch box. They’re sweet, oaty with a good amount of pecan nuts, maple syrup and dried cranberries. This is a truly simple recipe to make. It bakes in twenty-five to thirty minutes and slices up to make 9 generously sized bars.
Servings: 9 flapjacks
Equipment
- 1 baking tin 23cm by 18cm or 20cm by 20cm tin
- 1 mixing bowl
- measuring cups
- measuring spoons
- 1 saucepan
Ingredients
- 2/3 cup butter
- 1/2 cup maple syrup
- 1/2 cup light brown sugar
- 3 cups rolled oats
- 2 teaspoons ground cinnamon
- 3/4 cup pecans roughly shopped
- 2/3 cup dried cranberries
Instructions
- Preheat the oven to 340F/150C fan/170C/Gas 3
- Line your baking tin (recommended size is 20cm by 20cm) with baking parchment. It's useful for the baking parchment to be taller than the sides of the pan as it can work as a 'handle' to help to lift the flapjacks out of the pan once baked.
- Measure the oats, ground cinnamon, dried cranberries and roughly chopped pecans into a large mixing bowl.
- Measure the maple syrup, caster sugar and butter into a small saucepan. Melt together over a medium heat and stir until it is smooth and combined. (Melt in a microwave if you prefer.)
- Pour the syrup mixture into the oats and stir until everything is thoroughly combined.
- Transfer the mixture into the pan and pat down firmly with the back of a spoon or something similar.
- Place the pan in the oven and bake for between 25 - 30 minutes. Check after 20 minutes to see if it's done. You want them to be golden brown.
- Remove them from the oven and allow them to cool for at least 15 minutes. before gently removing them from the pan.
- Allow them to completely cool and then slice them into portions using a sharp knife.
Notes
Nutritional Information is computer generated and is intended as a guideline only.
Storage: These should stay fresh for up to 7 days if stored in an airtight container.
Tin Sizes:
- I use a 20cm by 20cm square tin to bake these flapjacks in but you can also use an 18cm by 23cm rectangular tin if you prefer. If you change the tin dimensions by a lot then the depth of the flapjacks will change. Much bigger than the 20cm tin the thinner the flapjack and the less time it will take to bake. So please be mindful of the baking times.
- Tip: The flapjacks are done when they take on a golden brown colour.
- Line your tin with baking parchment or use a loose-bottomed tin. Why? Well, at the end of baking the flapjacks and allowing them to cool for around 5 minutes you need to be able to get them out of the pan. A loose-bottomed pan will help with that. If you don't have one of those and I don't, line the tin with baking parchment. Be a little bit generous with the height of the parchment around the tin so it provides something that you can take hold of and simply lift the flapjacks out of the tin. Easier and safer.
- use different dried fruits – I use dried cranberries because we love the tanginess they add. Other dried fruits that work well are; chopped dried dates, sultanas, raisins and dried fruit mixes that include dried orange and lemon peel.
- use different nuts – walnuts are a brilliant choice. Chopped or flaked almonds also work really well.
- add chocolate chips instead of the dried fruit. Maple syrup goes really well with dark chocolate chips and a little orange zest.
- drizzle a little white chocolate over the top for a fancy look.
Did you make this? Mention @thesimplerkitchen or tag #thesimplerkitchen!
Nutrition
Serving: 1flapjack | Calories: 403kcal | Carbohydrates: 51g | Protein: 5g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 115mg | Potassium: 198mg | Fiber: 4g | Sugar: 30g | Vitamin A: 426IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 2mg
