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Golden Squash and Cheddar Flapjacks

By OcadoLife
For breakfast or on the go, or a tasty between-meals snack, try these moreish Golden Squash and Cheddar Flapjacks from chef and award-winning author Rachel de Thample. The cheddar adds sharpness, while a mix of seeds…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

10 total
  • 125g rolled oats (gluten-free, if required)
  • 200g squash, peeled and coarsely grated
  • 125g cheddar, grated
  • 1 garlic clove, crushed or grated
  • 100g mixed seeds and/or chopped nuts
  • 2 tbsp dukkah
  • 2 tsp harissa paste or chilli flakes, to taste
  • 2 tsp finely chopped fresh rosemary
  • 2 tbsp olive oil, plus extra for the dish
  • 2 medium eggs

Method

3 steps

  1. Step 1

    Preheat the oven to 220°C/200°C fan/gas 7. Place the rolled oats, squash, cheddar and garlic in a large bowl.

  2. Step 2

    Stir in the seeds and/or nuts, dukkah, harissa, rosemary and oil. Season with sea salt and freshly ground black pepper. Whisk the eggs and fold into the mixture until everything is evenly combined.

  3. Step 3

    Grease and line a 20 cm square baking dish, tip in the mixture and press down firmly. Bake for 45 mins or until golden and crisp at the edges. Serve warm from the tin or allow to cool before removing and cutting into squares or rectangles. Store in an airtight container for up to 3 days or freeze for 1 month.