Walnut, Apricot And Pumpkin Seed Flapjacks


These quick flapjacks are very moreish.  They are perfect for lunch boxes or to take on a picnic. You can use pecan nuts or dried cranberries for a change.  Makes 24.

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Cook time:
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Walnuts: 100g
Pumpkin Seeds: 50g
Butter: 175g
Light Brown Soft Sugar: 100g
Clear Honey: 3 Tbsp
Chopped Dried Apricots: 100g
Porridge Oats: 250g


  1. Preheat the oven to 180°C, fan 160°C, gas 4.
  2. Spread the walnuts and pumpkin seeds over a baking tray and toast in the oven for 5 minutes or until lightly golden.
  3. Leave to cool, then roughly chop.
  4. Gently heat the butter, sugar and honey together in a small pan until melted, stirring occasionally.
  5. Remove the pan from the heat and leave to cool slightly.
  6. Tip the dried apricots and oats into a large mixing bowl.
  7. Add a pinch of salt and the chopped pine nuts and seeds.
  8. Pour in the butter mixture and mix well.
  9. Lightly butter a 20cm square loose-bottomed baking tin.
  10. Tip in the flapjack mixture and press down firmly with the back of a spoon to make an even layer.
  11. Put the tin on a baking tray and bake for 30 minutes or until lightly golden.
  12. Remove from the oven and leave to cool in the tin for a few minutes to firm up.
  13. Then remove from the tin and leave to cool completely on a cooling rack.
  14. Cut into 24 pieces.
  15. TIP: For speed and to save washing up, melt the butter, sugar and honey in the microwave on a low setting for a few seconds at a time.