Pumpkin Seed and Cranberry Flapjacks

These are so easy to make and freeze very well, so there can always be slow-burn energy food to hand for outings and long walks. A square popped into a lunchbox should see them through until the end of school.


250g (9 oz) butter

250g (9 oz) light brown sugar

250g (9 oz) golden syrup

500g (1lb 1oz) rolled oats

115g (4 oz) pumpkin seeds

85g (3 oz) dried cranberries

1 orange, grated rind

Makes 24 or 36 pieces


1. Melt the butter, sugar and syrup in a large pan on the simmering plate. Remove from the heat and stir in the oats, pumpkin seeds, cranberries and orange zest. Place onto a large AGA baking tray lined with Bake-O-Glide, press the mixture down.

2. Slide the baking tray onto the grid shelf on floor of baking oven. Cook until golden, about 20 minutes. Turn the tray after 12 minutes.

3. Mark into squares, whilst hot. Allow to cool completely. Then remove from the baking tray, peel off the Bake-O-Glide and cut into squares.

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