• 100cal
  • 45min


Apricot, Pear and Orange Flapjacks

How to Make It

    Preheat the oven to gas 4 180°C, fan 160°C. Blitz the dates in a food processor until finely chopped and clumping together. Put the low-fat spread honey orange zest and the dates in a pan heat gently until melted and smooth. Stir in the grated pear then take off the heat.

    Put the oats in a large bowl, stir in the apricots and half the cranberries then stir in the date and honey mix well.

    Line a 21cm square baking tin with nonstick baking paper. Press the oat mixture into the tin sprinkle over the remaining cranberries and bake for 40-45 mins until golden. Cut into 16 squares while still warm then leave to cool. Store for up to a week in an airtight container or freeze for up to 3 months.


  • 150g soft pitted dates
  • 100g butter
  • 2 tbsp clear honey
  • 1 orange zested
  • 1 pear grated
  • 150g porridge oats
  • 75g dried apricots finely chopped
  • 50g dried cranberries chopped

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