I love granola, and luckily the kids do too. It’s a much tastier and healthier alternative to the sugary cereals on the market, and is an easy-to-pack snack. Last year I even created my own granola bar recipe, which quickly disappeared into the bellies of my husband and daughters.
The only problem is as the weather gets warmer, I don’t bake as often—or relegate it to the early morning hours before the sun’s ray warrant air conditioning. That doesn’t leave me a lot of time, so the added step of making the granola before I can make bars, well, complicates things.
A few weeks ago I tasted the most delicious breakfast bar at a bake sale. They were called English Flapjacks. Though my intention was to share this very generous portioned bar with the baby and my husband, I couldn’t help but gobble it all up. It was beyond addictive and instantly reminded me of a granola bar. I went home and started researching this new mysterious treat.
Turns out they are a very popular tea-time staple in England. The only problem is every recipe calls for golden syrup, and I needed more of these flapjacks now. There was no time to wait for shipping. It was time this recipe assimilated, and so here you have it. English Flapjacks—Brooklyn style. I’ll bet your kids love them as much as mine.
English Flapjacks—Brooklyn Style
Be sure to buy quick oats—old fashioned just won’t work here. For a great tutorial on the various types of oats, checkout this great post over at Simple Bites. Makes 8 bars
1 stick (4 ounces) butter
1/2 cup (115 grams) sugar
2 tablespoons molasses
2 tablespoons pure maple syrup
2 1/2 cups (9.25 ounces) quick oats
1/2 cup (75 grams) raw pumpkin seeds
1/4 cup (45 grams) dried sweetened cranberries
1/8 teaspoon sea salt