A delicious variation on our flapjack covered with a fruit compote and a sprinkle of almonds. These are really easy, nice and crunchy and very moreish, these make a great snack or paired with some yoghurt would be lovely.

For the Compote Topping

125gr each raspberries and blackberries
1 tbsp honey
2 tbsp water

Add everything to a pot, bring to the boil and reduce to a simmer until the fruit is soft and some of the liquid has reduced. Set aside to cool.

For the Flapjacks
Oven at 180C

500g porridge oats
150gr butter
150gr honey
200ml water
250gr dried fruit of choice

50gr seeds of choice

35gr flaked almonds for top.

Melt the butter and honey together over a gentle heat. Mix the oats, seeds with the dried fruit.
Make a well in the middle, add the melted butter honey mix and the water and mix together until all the oats are incorporated. If it is a bit dry, don’t worry just add some more water until it is all mixed in.
Tip into a flat baking tray which has a lip all round, dampen your hands and press the mixture firmly flat, pressing into all the corners.
Top with the fruit compote and sprinkle over the almonds.
Bake for around 20 minutes until golden brown.
Leave to cool for about 5 minutes then cut and leave to cool completely.