Cooking is becoming something my toddler is increasingly interested in. It makes dinner times more fun when we can cook together. My little sous chef has a penchant for sweet treats and being loaded with oats, these aren’t the worst thing he can eat. I think I need to look at reducing the sugar content- maybe using dates and adding more fruit next time. Cooking these was a spur of the moment decision andbrinb able to use store cupboard staples is perfect whilst in the midst of the coronavirus lockdown.

Flapjacks normally use butter but obviously being vegan, I’m using a plant based margarine. I am enjoying Flora Buttery as it seems to be slightly creamier than other substitutes. It also has a slightly salted taste that other vegan margarines are lacking.

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Ingredients

150g soft brown sugar
275g Flora buttery margarine
2 tbsp golden syrup
350g oats

Method

Preheat oven to 150C. Grease an 8″×8″ tin. Melt the sugar, margarine, syrup in a pan. Remove from the heat and stir in the oats. Bake for 40 minutes. Cool for 10 minutes and then cut into portions while still in the tin. Allow to cool completely before removing. Store in an airtight container.

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