D was hinting that he would like something sweet in his lunch box for work to snack on like flapjacks or muffins. Truth is I've been a bit slack making both. I used to make them on a regular basis as neither of us has breakfast in the morning, especially on working days and this was a good way to address that gap in our diet. Well this time round I was more than happy to to the hint.
As I only had a good handful of strawberries, I sliced them thinly for a couple of reasons. To make them stretch, but also I did not want the juices to make the flapjack soggy, just add enough moisture and natural strawberry flavour. They were simple, summery and lovely, I think though they could have done with a drizzle of white chocolate just to make them appeal to the eye more, but they were perfect for filling that hunger pang in the morning.
7 x 11 inch baking tin lined with baking parchment paper or equivalent
4 tablespoons golden syrup
350g jumbo rolled oats
100g sugar (preferably soft brown sugar)
Good handful of fresh strawberries, sliced thinly
Preheat oven to gas mark 4.
Melt the butter and golden syrup in a saucepan over medium heat.
In a large bow, stir the oat with the sugar, then pour in the melted buttery golden syrup and gently stir, then fold in the sliced strawberries - being careful not to squish too much.
Press the strawberry coated oaty mixture into the lined baking tin.
Place in the oven gas mark 4/180oc and bake for 25 - 30 minutes or until golden brown.
Cool in the tin, then cut into bars.
I am sharing this recipe with Credit Crunch Munch initiated by Fab Food For All and Fuss Free Flavours. This month it is hosted by Jen's Food.