Cheesy Seed and Veg Flapjacks
By OcadoLife
Published on 19 March 2023
Looking to switch up your little one’s lunchbox? Food stylist and author Sarah Cook created these easy Cheesy Seed and Veg Flapjacks as a tasty alternative to sandwiches. They’re made with nutritious seeds, plus grated carrot and courgette, which virtually melt into the cheesy oats as they bake to a lovely golden brown – perfect for kids who are a bit veg-phobic. You can store them in the freezer and just take one out the night before, pop it straight into the lunch box and let it defrost overnight. Job done! Looking for more healthy recipes? Look no further.Time and servings
50 minsTotal time
12Servings
15 minsPrep time
35 minsCooking time
Ingredients
- 60g unsalted butter
- 1 leek, trimmed, washed and diced
- 225g whole oats (gluten-free if required)
- 2 tbsp milled flaxseed
- 3 tbsp mixed seeds (use a ready-made mix, or try linseed, pumpkin and sunflower seeds)
- 125g carrot, grated
- 125g courgette, grated
- 150g lighter mature cheddar or vegan cheese, grated
- 2 medium eggs, beaten
Method
Step 1
Preheat the oven to 200°C/180°C fan/gas 6 and line a 20cm square tin with baking paper.Step 2
Melt the butter in a large saucepan and fry the leek for 5-6 mins, stirring, until really soft. Stir in the oats, flaxseed, 2 tbsp of the mixed seeds, and the veg.Step 3
Stir the cheese and eggs through the oaty mixture; season lightly, if you like. Spoon the mixture into the tin, pressing it down with the back of the spoon until evenly spread and roughly flat. Scatter with the remaining mixed seeds and lightly press to stick.Step 4
Bake for 30-35 mins until golden and firm. Cool completely in the tin, then cut into 10-12 bars or squares. These will keep well in an airtight container at room temperature for up to 4 days or freeze for up to 2 months.