Blackberry Flapjacks – I’ve been Foraging for some Free Food!

This easy recipe is great to make and a great addition to any lunchbox or a mid-morning treat! With freshly foraged for seasonal blackberries, it’s almost good for you too!  ….and all those calories I used blackberry picking, well they count too don’t they?


You will need;

150g soft light brown sugarblackberry-flapjack-nene-local-sept-2016-issue

150g unsalted butter

1 tbsp. golden syrup

300g porridge oats

120g fresh blackberries

1 tsp. ground cinnamon (optional)

Pinch of salt


Preheat the oven to 150C/gas mark 2. Lightly grease a square or round 7 inch cake tin.


Place the sugar, butter and golden syrup in a large pan and melt together on a low – medium heat until the sugar has dissolved and the butter has melted. Turn off the heat and add the oats, spice, salt and stir until all the ingredients are well combined. Gently stir in the blackberries making sure not to break them up too much. Tip the mixture into the prepared tin and press down firmly and evenly with the back of a metal spoon. Bake in the oven for 15 to 20 minutes until golden brown on top and bubbling at the edges. Leave to cool in the tin and then tip it out and cut into generous pieces.


Recipe by Donna Thomas


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