Savoury Flapjacks with Vegetables, Nuts, Seeds & Cheese
Wonderful as a healthy, savoury snack, in packed lunches or for picnics, these tasty flapjacks can also form the basis of a satisfying vegetarian main meal with the addition of salad or fresh vegetables (see Recipe Notes for variation).
Ingredients
- 50 g butter plus extra for greasing
- 150 g rolled/porridge oats
- 75 g mature Cheddar grated
- 225 g mixed courgette, carrot, red onion grated courgette & carrot, finely chopped red onion
- 1 tbsp ground or chopped seeds, e.g. flax, pumpkin, sunflower
- 1 tbsp whole seeds, e.g. hemp hearts, sesame
- 30 g chopped nuts, e.g. almonds, walnuts, hazelnuts
- 0.5 tsp dried sage
- 2 large eggs
- salt & pepper to taste
Instructions
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Preheat the oven to 180C / 160C Fan / Gas 4.
Butter a 20cm square baking tin.
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Put all the ingredients except the butter in a large bowl.
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Melt the butter in a small saucepan and pour it over the ingredients in the bowl. Stir well to combine.
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Transfer the mixture to the greased tin and press down evenly, smoothing the top down well.
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Bake in the oven until cooked through, slightly risen and golden brown (approx 30-35 min).
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Remove from the oven and cut into 12 pieces while still hot, but leave in the tin to cool.
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When completely cold, carefully remove the flapjacks and store in an airtight container. Should keep for 3-4 days.
Recipe Notes
Savoury Oat Bake To make a slightly more risen version suitable as a main course with veg and/or salad: increase the amount of vegetables to 280-300g and add 3 instead of 2 eggs. Bake as for the flapjacks and divide into 4 or 6.