I am notoriously bad at eating breakfast, but one of these with a cup of tea in the morning gets me going. Not the healthiest of breakfasts, but at least there are slow-release sugars to keep me going for a while as well as the sugar and syrup. The proportions are based upon my favourite flapjack / oat slice recipe but with half the amount of sugar.
- 4oz / 110g Dark Soft Brown Sugar
- 8 oz / 220g Butter
- 2 rounded dessertspoon Golden Syrup
- 8 oz / 220g Oats
- 2 oz / 55g Bran Flakes
- 2 oz / 55g Rice Crispies
- heaped teaspoon Ground Ginger
- generous handful of Dates
- generous handful of Chopped Nuts, I used brazil nuts. Pecans or walnuts would also be good.
Note, you can substitute in different types of cereal depending on what you have in the cupboard – as long as the total dry ingredients adds up to 12 oz / 350g. If you want to add flaked almonds I would advise including them as a proportion of the dry ingredients rather than substituting them for other nuts, otherwise they will dry out the mixture.
Line a square tin (8 inches approx) with greaseproof paper, and preheat the oven to 150oC.
In a large pan, gently melt the butter, syrup and sugar. When melted add the ginger, fruit and nuts followed by the dry ingredients. Mix well and then put in the prepared tin, flattening it with the back of a spoon.
Bake in the centre of the oven for 45 minutes. When it is cooked, let it cool in the tin before turning it onto a board and chopping it into squares.