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Blueberry and White Chocolate Flapjacks
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.
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course:
Afternoon Tea, Picnics
Cuisine:
British
Keyword:
blueberries, flapjacks, oats, picnic, white chocolate
Servings:
12
slices
Calories:
251
kcal
Author:
Choclette @ Tin and Thyme
Ingredients
125
g
unsalted butter
200
ml
condensed milk
50
g
white chocolate
225
g
rolled oats (porridge oats)
(8oz)
60
g
jumbo oats
(2oz)
1
pinch
sea salt
150
g
blueberries
1
tbsp
sesame seeds
Metric
-
US Customary
Instructions
Melt the butter, condensed milk and white chocolate in a large pan over low heat.
125 g unsalted butter,
200 ml condensed milk,
50 g white chocolate
Stir in the oats, salt and blueberries until just combined.
225 g rolled oats (porridge oats),
60 g jumbo oats,
1 pinch sea salt,
150 g blueberries
Press into a 20 cm (8") sq silicone cake mould or lined tin and sprinkle with the sesame seeds.
1 tbsp sesame seeds
Bake in a preheated oven for
20 minutes
at 180℃ (350℉, Gas 4). Leave to cool then cut into 12 rectangles.
Notes
Please note:
calories and other nutritional information are per serving. They're approximate and will depend on exact ingredients used.
Nutrition
Calories:
251
kcal
|
Carbohydrates:
30
g
|
Protein:
5
g
|
Fat:
13
g
|
Saturated Fat:
7
g
|
Cholesterol:
29
mg
|
Sodium:
28
mg
|
Potassium:
172
mg
|
Fiber:
3
g
|
Sugar:
13
g
|
Vitamin A:
312
IU
|
Vitamin C:
2
mg
|
Calcium:
77
mg
|
Iron:
1
mg