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40 Minute Breakfast Flapjacks.

Serves: 4 Time: 40 minutes



  • 80g pistachios, chopped (or replace with pecans)

  • 140g dried apricots, chopped

  • 140g butter

  • 120g soft brown sugar

  • 2 tablespoon honey

  • 180g rolled oats


  1. Take a small pan and gently heat the butter, brown sugar and honey until melted.

  2. Put the oats, pistachios and apricots into a medium bowl. Pour over the melted butter mixture and stir to combine.

  3. Transfer to a 20cm x 20cm greased and lined baking tray and cook at 160°C for 35-40 mins.

  4. Once cooked, remove and cool in tin. Once completely cooled, you can then slice into 16 (this may take 2 hours). Will keep in an airtight container for around 7 days.

  5. Enjoy 1 for breakfast on the go with some fruit.


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Rosie ❤️


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