Recipe: Porridge Bars Or Flapjack Bars
Ingredients
• 125g margarine
• 125g soft brown sugar
• 100ml/g golden syrup
• 450g rolled oats (make sure these are gluten free if you are catering for a gluten free diet)
• Pinch of salt
Method
1. Melt the margarine, sugar, and golden syrup together on a low heat until the sugar crystals are dissolved.
2. Pour in the oats and salt, stir until well coated in the mixture.
3. Press into a lined tin firmly (see the notes below about the tin size and resulting texture).
4. Bake in the oven at 180oC for 20 minutes.
5. Once baked, impress the bar lines into the hot mixture (carefully). Cover with a teatowel and allow to cool completely before lifting from the tin and breaking into chunks.
Recipe Notes:
I make these bars super thick so that they are fudgy and chewy rather than crunchy and brittle. Make them in a bigger tray if you prefer your bars crisp.
You might note that I am using Stork rather than butter in this recipe in the video. Making the bars plant based makes them last longer and dairy free – this accommodates certain dietary requirements in my house. By all means, sub out the Stork for butter or Coconut Oil, whichever you prefer!
The same applies for golden syrup. Maple syrup is fine as a substitute, it’s just far more expensive than golden syrup and this recipe is on a budget.
Add in soaked raisins, sunflower seeds or any other topping that you like. This is a basic recipe that you can play around with.
Porridge Bars Or Flapjack Bars
