Sunday, 5 March 2017


I love a quick and easy tray bake. With life being super busy at the moment, I haven't had the chance to make any elaborate baking. I, however, always have time to make a quick and easy tray bake. I've made the recipe before and it's incredibly easy and quick to make.

Makes 16
175g butter
350g jumbo oats
a pinch of salt
175g light brown sugar
100g dark chocolate (optional)

Preheat the oven to 180C and grease and line a 20x 20 x 2cm square tin with non-stick baking parchment. Take half the oats and process them in a blender or food processor until they are reduced to a coarse powder. Tip them in a bowl. Add all the remaining oats and the salt, and mix well.
Heat the butter, sugar and syrup in a small saucepan over a low heat until the butter is melted and the sugar dissolved. Pour into the oats and stir well to combine.
Tip into the prepared tin and level the top carefully, using the back of a spoon to press it down well. Make the surface as even as possible, especially along the edges and in the corners.
Bake for 20 minutes or until golden brown and slightly puffy, but check periodically to make sure the mixture is browning evenly. It should be evenly golden, bubbling a little have a wonderful nutty, buttery smell.
Leave to cool a little in the tin, then and cut into 4 along each side. Cool completely in the tin.
If using the chocolate, melt it in a heat bowl over a pan of gently simmering water, making sure the base of the bowl doesn't touch the water.
Pipe or drizzle the chocolate in lines back and forth across the pieces, or dip each one to coat half the top. Leave to set, and store in an airtight tin. These are best eaten within a day or two of baking.

1 comment

  1. These look so good Charlene - can't beat a flapjack. Yummo!


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