Blueberry and White Chocolate Flapjacks – We Should Cocoa #59
Having set blueberries as the ingredient for this month’s We Should Cocoa, I’ve not managed to get my act together to bake what I had planned and I don’t think I’m going to before the deadline. However, a couple of years ago, I made these rather scrumptious blueberry and white chocolate flapjacks with some local blueberries, but for some reason never got around to posting about them. Here goes.
Following a tip I’d heard, my mother covered her blueberry bushes with an old net curtain that year, thus stopping the birds from stripping the crop as they had done in previous years. The result? A bumper crop and we got some of the spoils.
Blueberry and White Chocolate Flapjacks
I’d never made blueberry flapjacks before and this had been a flapjack free household for far too long. The results were excellent and I used this recipe as the base for my popular raspberry and white chocolate flapjacks that I made earlier this year. Sadly the only photography I seem to have, does not do them justice.
This is a simple traybake and these fruity oat slices are quick to make and utterly delicious. They last a few days and are perfect for lunch boxes and picnics. I used condensed milk rather than sugar and golden syrup which gave them quite a different consistency to the usual ones I bake. Rather than crunchy, they were a bit softer and chewier and made a very pleasant change. Surprisingly, they were also less sweet.
Blueberry and White Chocolate Flapjacks – The Recipe
A simple traybake, these fruity oat slices are quick to make and utterly delicious. They last a few days and are perfect for lunch boxes and picnics.
- 125 g Unsalted butter
- 200 ml Condensed milk
- 50 g White chocolate
- 8 oz Porridge oats
- 2 oz Jumbo oats
- a pinch Sea salt
- 150 g Blueberries
- 1 tbsp Sesame seeds
- Melt the butter, condensed milk and white chocolate in a large pan over low heat.
- Stir in the oats, salt and blueberries until just combined.
- Press into an 8" sq cake mould and sprinkle with the sesame seeds.
- Bake for 20 minutes at 180°C. Leave to cool then cut into 12 rectangles.
You still have until midnight on the 25th to get your chocolate and blueberry creations in. These blueberry and white chocolate flapjacks are my entry to this month’s We Should Cocoa using homegrown blueberries, though admittedly not my own.
Summertime Special is the theme for this month’s Treat Petite, hosted by CakeyBoi and The Baking Explorer alternately. These flapjacks, which use summer berries and are perfect fare for summertime picnics, fit right in.
As I used up half a tin of condensed milk that was lurking in the fridge and might otherwise have gone to waste, means I am sending this off to the No Waste Food Challenge hosted over at Elizabeth’s Kitchen Diary.
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Thanks for visiting Tin and Thyme. If you make these blueberry and white chocolate flapjacks, I’d love to hear about it in the comments below or via social media. Do share a photo on social media too and use the hashtag #tinandthyme, so I can spot it. For more delicious and nutritious recipes, follow me on Twitter, Facebook, Instagram or Pinterest.