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Cheese and spring onion flapjacks

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min

62 15

Ingredients

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	250g jumbo porridge oats
	100g unsalted butter, melted
	1 large carrot
	2 spring onions, finely sliced
	1 tbsp chia seeds
	1 tbsp mixed seeds (hemp, sunflower and golden linseed)
	100g cheddar cheese (30% less fat), grated
	2 large free-range eggs, beaten
	1 tsp fresh chives, finely chopped
	1 tbsp pumpkin seeds

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Cheese and spring onion flapjacks

Name: Cheese and spring onion flapjacks
Total time: 30 min
Yield: 12
Ingredients: jumbo porridge oats: 250g; unsalted butter, melted: 100g; large carrot: 1; spring onions, finely sliced: 2; chia seeds: 1 tbsp; mixed seeds (hemp, sunflower and golden linseed): 1 tbsp; cheddar cheese (30% less fat), grated: 100g; large free-range eggs, beaten: 2; fresh chives, finely chopped: 1 tsp; pumpkin seeds: 1 tbsp

If you’ve got a glut of cheese in your fridge, use it to make these super-simple savoury flapjacks. They’re packed full of nutrient-dense seeds and freeze really well. Use jumbo porridge oats for a better texture, and use up any leftovers in the packet to make one of my healthy breakfast bowls

Features:

30 Mins
Serves 12
Easy

Ingredients

250g jumbo porridge oats
100g unsalted butter, melted
1 large carrot
2 spring onions, finely sliced
1 tbsp chia seeds
1 tbsp mixed seeds (hemp, sunflower and golden linseed)
100g cheddar cheese (30% less fat), grated
2 large free-range eggs, beaten
1 tsp fresh chives, finely chopped
1 tbsp pumpkin seeds

Directions

Combine the porridge oats, grated carrot, spring onions, chia seeds, mixed seeds, cheddar cheese and chives in a bowl and mix well. Stir in the melted butter, beaten eggs and a pinch of salt and transfer the mixture to a 20 x 20 baking tin, lined with baking parchment.
Press down in the tin, smooth the top and scatter over the pumpkin seeds. Bake in a preheated oven at 180C for 25-30 minutes until golden.
Leave to cool completely in the tin before cutting into bars.