We often end up with a lot of breakfast cereals left over: at the moment we have muesli, chocolate popped rice, corn flakes and something akin to cornflakes with dried berries. So I’m making flapjacks but feel free to use just oatmeal. I find it works better with a combination of large and small oats to give a crumbly texture – with just fine oats they are too firm and with just large oats they are too crumbly.
Preparation time: 15 minutes. Cooking time 20 minutes.
Ingredients (makes about 12)
- 200g unsalted butter
- 100g sugar (golden caster, demerera or a mixture)
- 200g golden syrup
- 200g fine porridge oats
- 200g mixed breakfast cereal
- 200g chocolate (optional)
Method
- Heat the oven to 180C
- Grease and line a 20cm x 20cm cake tin.
- Add the butter, sugar and syrup to a saucepan on a moderate heat
- Warm until the butter has melted and the sugar has dissolved
- Tip in all the breakfast cereals and oats stirring to mix thoroughly
- Transfer the mix to the cake tin and spread evenly
- Bake in the oven for 15 – 20 minutes. It will be crisp on the edges but still fairly soft in the middle
- Allow to cool for five minutes in the cake tin
- If you are using the chocolate, melt the chocolate in a bowl over hot water
- Pour the melted chocolate over the biscuits and allow to cool until the chocolate is almost set
- Divide into suitably sized biscuits – I usually get 12.
- Store in an airtight box – they will get chewier over the next couple of days if there are any left
Variants
- Use 400g of mixed oats
- Add chocolate chips to the mix instead of coating with chocolate
- Use any combination of golden syrup and honey
- Add chopped fruit, nuts or coconut to replace part of the cereal mix
- Cover with fondant icing instead of chocolate
- It is possible to reduce the amount of sugar
Competent Cook & Novice Allotmenteer
Absolutely Delicious 
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