The Ingredients
100 g unsalted pecans
100 g unsalted hazelnuts
20 g mixed seeds , such as linseeds, chia
180 g Medjool dates
100 g mixed dried berries , such as blueberries, cranberries, sour cherries
200 g porridge oats
2 tablespoons oil , (I like walnut oil)
1-2 tablespoons maple syrup
How to:
Place 100g each of unsalted pecans and unsalted hazelnuts, 20g of mixed seeds, 180g of Medjool dates (destone first) and 100g of mixed dried berries in a food processor and briefly blitz until they’re all nicely chopped together.
Add 200g of porridge oats, 2 tablespoons of oil and 1–2 tablespoons of maple syrup and pulse until combined, but still with a bit of texture.
I like to go straight into portion-control mode (my nutrition team will be really proud of me!), and use a 5cm pastry cutter to portion up the 24 flapjacks there and then. For me, the easiest way to do it without getting the scales out is to scrunch and squash the mixture into a rough 75cm sausage, simply cut it in half and into quarters, then divide each piece into 6.
One by one, pat and push the portions really firmly into the cutter, pushing down in the centre and squashing the mixture up the sides with your fingers. As you push it down, remove the cutter to give you a nice round flapjack snack.
Place the snacks in an airtight container, where they’ll keep happily for up to 2 weeks. Bag up and freeze any you don’t need for a later date. If any get bashed or break up, use them as a great breakfast sprinkle.