Olive oil caramel and raspberry flapjacks recipe
Created by The Tesco Recipes team
All the simplicity of a flapjack with the sophisticated flavours of olive oil salted caramel and tangy pops of raspberry. This is the sort of bake you can surprise and impress guests with, especially as it's vegan-friendly and dairy-free, or produce on a picnic and watch the pieces disappear! Bake ahead and freeze for a stash in reserve.
See method- Makes 12 pieces
- Takes 50 mins
- 238 calories / serving
- Freezable
- Dairy-free
- Vegan
- Vegetarian
Ingredients
- 120ml olive oil, plus extra for greasing
- 120ml maple syrup
- 80g light brown soft sugar
- ½ tsp fine salt
- 300g porridge oats
- 125g frozen raspberries
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Shop ingredientsEach serving contains
- Energy
- 1000kJ 238.0kcal
- Fat
- 11g
- Saturates
- 2g
- Salt
- 0.3g
- Sugars
- 14g
of the Reference intake
Carbohydrate 30.3gProtein 2.6gFibre 2.4g
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- Pour the oil and maple syrup into a mixing bowl and whisk vigorously for 2-3 mins until combined into a caramel sauce and thickened slightly; set aside 2 tbsp in a separate bowl.
- Preheat the oven to gas 6, 200°C, fan 180°C and line a 22cm square baking tin with baking paper. Pour the olive oil caramel, sugar and ½ tsp fine salt into a saucepan and heat over a low-medium heat, stirring occasionally, for 3-4 mins until combined and bubbling. Stir in the oats.
- Gently fold through half the raspberries, then tip into the lined baking tin, lightly pressing into the corners. Scatter over the remaining raspberries and gently press them into the mixture with the back of a spoon. Bake for 25-30 mins until golden. Leave to cool completely. Cut into 12 pieces and drizzle with the reserved 2 tbsp olive oil caramel to serve. Store in an airtight container for 3-4 days.
- See more Flapjack recipes
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.
