Berry & cherry flapjacks

Makes 12. Preparation: 5 minutes. Cooking time: 25 minutes. With thanks to Waitrose for contributing this recipe.


  • Unsalted butter (150g/5oz), cut into cubes
  • Brown muscovado sugar (75g/3oz)
  • Clear honey (3 tbsp)
  • Rolled porridge oats (250g/9oz)
  • Mixed dried berries and cherries (170g/6oz)
  • Hazelnuts, roasted and chopped (50g/2oz)


  1. Preheat the oven to 180°C/160°C fan/gas mark 4. Place the butter, sugar and honey in a medium-sized pan and heat gently, stirring occasionally, until the butter has melted and the sugar has dissolved.
  2. Remove from the heat and stir in the oats, dried fruit and nuts. Press the mixture into a lightly greased, rectangular, non-stick cake tin (30cm by 20cm, 4cm deep) and bake in the oven for 20–25 minutes, until golden brown.
  3. Allow to cool in the tin for five minutes, then score lightly with a knife to make 12 bars. Leave to cool completely in the tin before cutting and removing. The flapjacks can be stored in an airtight container for up to four days.


Suitable for:

  • a quick and simple recipe
  • people with sickness or nausea
  • people with loss of taste or smell
  • people with loss of weight or appetite
  • people with problems chewing
  • vegetarians.

Nutritional information

Energy 259kcal; Protein 3g; Total fat 14g (of which saturates 7g); Carbohydrate 33g; Fibre 4g.