A great way to use up leftover pumpkin puree!
There’s something wonderful about the good ol’ flapjack, right? With a few store-cupboard ingredients and an effortless method, you can be sinking your teeth in sweet oaty goodness before you can say, “Mmmmm, flapjacks” (if you say it for about half an hour).
These ones have got Autumn written all over them. Gorgeous pumpkin and warm spices, topped with dark chocolate because, why not? Perfect with a pumpkin-spiced latte!
RECIPE: PUMPKIN FLAPJACKS
MAKES: 15-18 squares
- 230g ROLLED OATS
- 120g BUTTER
- 100g PUMPKIN PUREE
- 130g BROWN SUGAR
- 60g GOLDEN SYRUP
- 1/2 tsp. VANILLA EXTRACT
- 1/2 tsp. GROUND CINNAMON
- 1/4 tsp. GROUND NUTMEG
- 1/4 tsp. GROUND GINGER
- 1/8 tsp. GROUND CLOVES
- 50g DARK CHOCOLATE CHIPS
- Preheat the oven to 180c and line a 30cmx20cm tin with baking paper. In a saucepan over a low heat, melt the BUTTER, BROWN SUGAR, GOLDEN SYRUP and all the SPICES (CINNAMON, NUTMEG, GINGER, CLOVES).
- Take off the heat. Mix in the PUMPKIN PUREE, ROLLED OATS and VANILLA EXTRACT.
- Press the mixture into the lined tin with a spatula. Make sure it is nice and compact. Sprinkle the DARK CHOCOLATE CHIPS on top.
- Bake for 25 minutes @ 180c. Leave to cool in the tin. I found it easier to cut by chilling it in the fridge for half an hour before cutting into squares.