© I'd run out of snacks for the children's lunchboxes this week, so I made up a quick batch of chocolate flapjacks, to keep them happy. This flapjack recipe is a really simple one, so the children can help, or even make themselves if they're old enough to use the oven and microwave. They make a nice after school or lunch box snack, as an alternative to cereal bars. Makes 12-16 bars/squares. 150g/6oz dairy-free spread (or 100g/4oz dairy-free spread and 50g/2oz smooth peanut butter) 150g/6oz soft brown sugar 2 tbsp golden syrup 50g/2oz dessicated coconut 25g/1oz cocoa powder, sieved 50g/2oz raisins, or other dried fruit (chopped banana chips, apricots etc) 200g/8oz porridge oats A pinch of cinnamon, optional Pre-heat the oven to 160C/150C Fan/Gas 3/325F. Melt the spread with the sugar and syrup (in a pan or in the microwave). Stir in the coconut, cocoa and raisins (and cinnamon). Mix in the oats until coated in the chocolaty syrup. Pour into a greased baking tin (15cm x 20cm approx) and flatten with a fork or spoon. Bake for 25-30 minutes. Cool in the tin for 10 minutes before marking into squares/bars. Turn out when cold - not before, or they'll fall apart! Suitable for freezing. Alternatives: Swap the dried fruit for chopped nuts or chopped crystallised ginger. Top with melted dairy-free chocolate when cool, for a more indulgent flapjack! Subscribe to posts here.