Believe me, you have to try it and you will know exactly what I mean. I almost thought I was in a cinema! The smell of the camalised maple syrup reminds me so much of those naughty popcorns. I love it!
You could argue these oat bars are not as healthy as the ones I made before (basic flapjack recipe). But my goodness me the magic of maple syrup is unbelievable. And with the addition of pistachios and apricot – this is truly indulgence. It’s no ordinary flapjacks!
Apricot, Pistachio & Maple Syrup Flapjacks
I made 33 finger size flapjacks with a rectangular pan of 12 inches x 20 inches.
You will need:
350g gluten free rolled oats
175g coconut oil (or same amount of butter)
175g maple syrup
125g unrefined raw sugar
50g pistachios (shelled and toasted)
150g dried apricot (cut into small pieces)
**preheat your oven to 160 degrees c
Step 1 – Put the sugar, the coconut oil, and the maple syrup in a saucepan. Heat it up in low heat and stir it until all the sugar has melted
Step 2 – Pour the heated wet ingredients into the dry ingredients and mix mix mix until all the liquid is absorbed to the rolled oats (it should just be bind without too much excess liquid or it won’t be crispy)
Step 3 – Transfer the mixture into a greased baking tin (I used a non stick silicon cloth in the tin) and spread it evenly with a spatula
Step 4 – Bake it in the 160 degrees c oven for 30 to 40 minutes (until it’s beautifully golden brown and you can see all the liquid is absorbed). When you touch the top with your finger, it may not feel crispy yet but it should feel it comes together in one piece.
Step 5 – Now be patient and don’t take the flapjacks out from the oven. Turn off the oven, leave the door open for an inch, and leave the flapjacks in the oven overnight.
First thing in the morning, you will have these beautiful crunchy crispy tasty oatbars for breakfast!
These luxury oatbars or flapjacks do taste different to the basic ones, with a more nutty and carmalised flavour. Forgive me for saying this again, this is a pretty easy thing to make and it would keep for a good few weeks in an airtight tins. Great nibbles and taste absolutely gorgeous! Enjoy your baking!
“6 beautiful ingredients and 5 basic steps – you have a great snack and breakfast for your family!”