Blueberry pie flapjacks. So called because of the rich, squidgy, glossy middle layer of blueberries that is so delightfully deep that it resembles a pie filling.
This is a breakfast bake. A picnic bake. A lunchbox bake. A ‘nothing-to-get-too-excited-about-until-you-wield-a-knife-and-find-yourself-in-gooey-jammy-blueberry-heaven’ bake. Plus, butter and sugar aside, it’s relatively healthy. Weyhey!
I was honestly astounded by how delicious these flapjacks are. Grated apple keeps the oaty layers moist underneath the oven-crisped top, the result being that they are not hard or biscuity, nor does the golden syrup content cling to your teeth. I literally threw these together to take on a road trip with some friends, and I needed something unfussy, economical, quick, and easily transportable. Turns out ‘blueberry pie flapjacks’ are all of these things, as well as being ridiculously moreish. Basically, these flapjacks are my new best friend and you should make them asap. Use raspberries or blackberries instead, if you’d like, but please, please, please make some.
blueberry pie flapjacks
yields 10 squares
200 g fresh blueberries
100 g unsalted butter
2 tbsp golden syrup
100 g demerara sugar
275 g rolled oats
1 small eating apple, grated with skin on
Preheat oven to 190ºC/gas mark 5.
Line a 9-inch round sandwich tin, or a square tin of equivalent dimensions.
Put the butter, sugar and golden syrup in a pan and heat gently, stirring occasionally, until the sugar is dissolved and the butter is melted. Remove from the heat and add the grated apple and oats, and stir to thoroughly combine.
In a bowl, sprinkle the blueberries with a teaspoon of icing sugar and lightly crush them with a fork.
Press half of the oat mixture into the tin. Sprinkle the berries evenly over the oaty layer, before layering the rest of the oat mixture on top of this. Spread out and press down gently.
Bake for 25 minutes, until the top is lightly browned.
Leave to cool in the tin for a good half hour, before lifting out onto a wire rack. When completely cooled, cut into ten squares.