Sally Webb shares her favourite flapjack recipe…

Today it was the turn of editor Sally to pull breakfast out of the bag – and she did a sterling job. She spent last night whipping up a batch of filling breakfast flapjacks (she even made enough for the rest of us to try one too, which is always a winner). These are a great breakfast for those on the go – they’re easy to grab on your way out of the door to enjoy on the train or at your desk, and will keep you feeling full all morning. Here’s how to make them:

Breakfast Flapjacks


About 125g of porridge oats
2 handfuls of cornflakes
1 handful pine nuts
3 handfuls of sultanas
Handful fresh raspberries
3 tbsp rapeseed oil
6 tbsp maple syrup
3 tbsp honey
1 tbsp muscovado sugar


Heat the oil and add the sugar, syrup and honey. Heat the mixture until smooth. Take off the heat and add all other ingredients. Stir until the ingredients are evenly coated. Pour the mixture into a greased cake tin (20cm) and bake on 180 for 20 minutes, then leave to set for half an hour plus before cutting it into triangles. Take the resulting flapjacks into work and dish them out to your colleagues to show off your handiwork (if you can bear to share, that is).

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