Golden Squash and Cheddar Flapjacks
By OcadoLife
Published on 03 April 2026
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 brings texture and crunch. Swap the cheddar for cottage cheese if you prefer (just add a little extra sea salt), and the squash for carrots or courgettes – whatever you’ve got to hand.
This recipe was first listed in OcadoLife as gluten free and can be easily adapted to be gluten free. When selecting products or using the add to trolley functionality please always ensure that the ingredients and products you select to purchase are gluten free.Time and servings
1 hr 5 minsTotal time
12Servings
20 minsPrep time
45 minsCooking time
Ingredients
- 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
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.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.Step 3
rease 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.