Make a tray of fabulous flapjacks at the beginning of the week and you’ll have snacks for the rest of the week. They’re excellent for energy on the go instead of those awful energy gels. Wrap them individually in a square of cling film ‘wonton dumpling style’ so they are really easy to unwrap single-handedly and eat on the bike.

These are healthier than most shop bought snacks, as despite having sugar (brown) and fat (butter) in, they are natural and you can tailor the flavour to your taste. And it’s EASY! You can also save yourself quite a lot of money and be in control of your nutrition if you make them yourself.

Makes 12

50g butter, melted
100g soft brown sugar, I prefer less
1 free range organic egg (as happy hens lay better eggs)
1 teaspoon mixed spice
1 teaspoon baking powder
150g porridge oats
50g plain flour
100g raisins / dried cranberries / sunflower / pumpkin seeds / mixed nuts
1 dessertspoon of golden syrup (optional)

  1. In a bowl, mix butter and soft brown sugar.  Add the egg and mix.
  2. Weigh the plain flour straight into the bowl, add baking powder and mixed spice and mix.
  3. Now add porridge oats and seeds / dried fruit, (I like sunflower seeds and dried cranberries).  Mix well together.  If you have any golden syrup, a dessertspoon here will ensure they stay soft and chewy, but it’s not vital.
  4. They are now ready to cook.  You can use 12 paper cupcake cases, or spoon directly into a lightly greased muffin tray.  Alternatively, you can use a baking tray, but wait until the flapjacks are completely cold before cutting them up.
  5. Bake at 150 degrees for around 15 minutes. They are nicer underdone rather than too crunchy.
  6. Cool and wrap individually.