These flapjacks are so simple and cheap to make, it is not worth buying them in the shops (!)
Porridge oats are also a very rich, healthy and substantial source of carbohydrate, which means they give you long lasting energy to last you throughout the day.
Porridge oats can help to lower your cholesterol levels, reducing the risk of heart disease, heart attacks etc.
It is a very simple recipe using about 4 basic ingredients: Porridge Oats, Golden Syrup, Demerara/Soft Brown Sugar, Vegan Margarine (Bertolli) and I also like to add a pinch of salt.
The Demerara/Soft Brown Sugar and Golden Syrup also adds a slightly acquired rich taste to it, a bit like treacle.
They are especially good, after having set a day or two left in the fridge.
They are also great because you can bake a whole tray of it and just throw it in the fridge, with enough healthy (olive oil alternative) vegan biscuits to last the week.
They can be stored in the fridge for up to a week.
350g Porridge Oats
2 Tbsp Golden Syrup
125g Demerara/Soft Brown Sugar
175g Vegan Margarine (Bertolli)
1/2 Tsp Salt.
Melt the Vegan Margarine (Bertolli), Golden Syrup and Demerara/Soft Brown Sugar together in a saucepan.
Remove from the heat, stir in the Porridge Oats and salt.
Grease a baking tray and line with baking paper, before pressing the oat mixture evenly into the baking tray with a fork.
Bake in the oven on 180-200 Degrees for about 30 minutes.
Remove from the oven and leave to cool, before removing it from the tin and slicing into biscuit slices.
Store in the fridge for up to 1 week.