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Berry and Cherry Flapjacks with Roasted Hazelnuts

Serves: 12

Cost Cutting Eco Friendly Quick Make

Replace the berries and cherries with an equal amount of chopped dried apricots or dates, for a change of flavour.

Berry and Cherry Flapjacks with Roasted Hazelnuts Recipe: Veggie


150g unsalted butter, cut into cubes

75g Waitrose Light Brown Muscovado Sugar

3 tbsp clear honey

250g Waitrose Rolled Porridge Oats

170g pack Forest Feast Dried Berries & Cherries

50g Waitrose Roasted Chopped Hazelnuts


  • Preheat the oven to 180C/350F/Gas 4. Place the butter, sugar and honey in a medium pan and heat gently, stirring occasionally, until the butter has melted and the sugar has dissolved.
  • Remove from the heat and stir in the oats, dried fruit and nuts. Press the mixture into a lightly greased 30cm x 20cm x 4cm rectangular non-stick tin and bake in the oven for 20-25 minutes, until golden brown.
  • Allow to cool in the tin for five minutes, then score lightly with a knife into 12 bars. Leave to cool completely in the tin before removing. The flapjacks can be stored in an airtight container for up to four days.
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