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Apricot, pear and orange flapjacks recipe

202 ratings

For a teatime treat these chewy flapjacks have been given an extra fruity twist with grated pear, dried apricots and cranberries. This simple flapjack recipe is a great snack for kids during the holidays, or an easy traybake for picnics and packed lunches. See method

Makes 16
15 mins to prepare and 45 mins to cook
106 calories / serving
Vegetarian

Ingredients

150g soft pitted dates
100g light spread
2 tbsp clear honey
1 orange, zested
1 pear, grated
150g porridge oats
75g dried apricots, finely chopped
50g dried cranberries, chopped

If you don't have any pears, try using apples

Each serving contains

Energy
450kj
106kcal 5%
Fat
3g 4%
Saturates
1g 3%
Sugars
10g 11%
Salt
0.1g 2%

of the reference intake
Carbohydrate 18.9g Protein 1.4g Fibre 2.1g

Method

Preheat the oven to gas 4, 180°C, fan 160°C. Blitz the dates in a food processor until finely chopped and clumping together. Put the low-fat spread, honey, orange zest and the dates in a pan; heat gently until melted and smooth. Stir in the grated pear, then take off the heat.
Put the oats in a large bowl, stir in the apricots and half the cranberries, then stir in the date and honey mix; combine well.
Line a 21cm square baking tin with nonstick baking paper. Press the oat mixture into the tin, sprinkle over the remaining cranberries and bake for 40-45 mins until golden. Cut the flapjack into 16 squares while still warm, then leave to cool. Store for up to a week in an airtight container, or freeze for up to 3 months.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Baking recipes