No bake cranberry flapjacks are delicious, chewy and just packed full with all the goodness of porridge oats, pecan nuts, almond butter and cranberries. They’re great as little treats with the minimum of effort required too!
These no bake cranberry flapjacks also make great little portable snacks.
When I’m hillwalking I’ll have a few of these in my pocket.
They can often give a much needed quick energy boost.
Only Lynne got to try these bakes initially.
Each batch I made, as I was testing and writing the recipe, was eagerly awaited.
It was only last weekend that somebody else, Lynne’s friend Jen, was allowed to have one!
That was only when Lynne let her! 😆
Talking of last weekend. I failed at managing to move a wireless router from upstairs to downstairs on Saturday at Lynne’s parents.
It was one of those comical situations where you’ve unplugged everything and moved it before realising that the connections upstairs are completely different, compared to those downstairs and weren’t actually in any way compatible. So I then spent a large part of the day putting everything back! 🙄
- 200 g rolled porridge oats
- 75 g rice crispies (store own brand is fine)
- 25 g finely chopped pecan nuts
- 50 g dried cranberries
- 5 tbsp golden syrup
- 75 g light soft brown sugar
- 2 tbsp almond nut butter
- Grease a square 8” x 8” baking tin and line the bottom with greaseproof paper.
- In a large mixing bowl, mix together the porridge oats, rice crispies, chopped pecan nuts and dried cranberries.
- In a small saucepan add the golden syrup and brown sugar. Turn the heat on very low under the saucepan and gently stir the mixture together until it simmers.
- Remove from the heat and stir in the almond nut butter.
- Pour the mixture from the saucepan into the large mixing bowl with the oats mixture and stir everything together well, until a sticky mixture is formed.
- Remove the sticky mixture to the baking tin and press the mixture into the tin using the back of a spoon.
- Set aside for 10 minutes and then cut the oat mixture, still in the baking tin, into 9 equal squares.
- Pop into the fridge for about an hour, then remove completely from the baking tin and keep the cranberry flapjacks in an airtight container in the fridge or a cool place until required.
Nutrition label values are per square.
If you liked this no bake cranberry flapjack recipe, then why not try my no bake chocolate fridge cake recipe?
And I hope that you’ll join me Thursday for a great new healthy paneer jalfrezi recipe!
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