120g peanut butter (or substitute any nut butter or dairy butter)
240g porridge oats (smaller oats – not rolled/jumbo oats)
30g sunflower seeds
50g peanuts (lightly toasted)
50g pecans (lightly toasted)
70g dried cranberries
½ tsp cinnamon
Pinch of salt
2 eggs, lightly beaten
Line a 30 x 20cm baking tin with greaseproof paper.
Pre heat the oven to 180°C/350°F/gas mark 4.
Place the peanuts and pecans on the baking tray and place in the oven for 10 minutes until slightly golden (alternatively this can also be done in a non-stick frying pan on a low heat). Set aside to cool.
Place the peanut butter, honey and salt in a saucepan, stir until melted and the honey and nut butter combine together. Remove from the heat and set aside to cool a little. Add the oats, cinnamon, toasted nuts, cranberries, seeds and egg to the butter mixture and combine thoroughly.
Transfer the mixture to the prepared baking tin and press down evenly.
Place in the oven to cook for 20-25 minutes until golden on top. Cook for a little longer for a crunchier flapjack. Allow to cool completely in the tin, however, generally score into squares a few minutes after removing from the oven, before they harden. Then cut properly once cooled.