So as soon as you say “savoury flapjack” people look at you like you’re mad 🤪 but believe me, these little beauties will soon change their minds.

Rustle up a batch for lunch boxes, pack into picnics, grab one for breakfast-on-the-go or just enjoy one with a cup of tea. They’re packed full of healthy goodness.

100g butter
250g porridge oats
2 carrots, grated
1 tbsp milled flaxseed (pulse in a blender to ‘mill’ it)
1 tbsp chia seeds
100g mature cheddar , grated
2 large eggs , beaten
small bunch of chives , snipped
2 tbsp mixed seeds (we used a mix of pumpkin, sunflower and sesame seeds)

Melt the butter in a large pan, then add the oats, carrots, flaxseed, chia seeds and some seasoning. Leave to cool for about 10 mins. Heat the oven to 200C/180C fan/gas 6 and line a 20 x 20cm baking tin with baking parchment.

Stir the cheese, eggs and chives into the oat mix. Tip into the tin and scatter over the mixed seeds. Press down with the back of a spoon, making sure it fills the tin to the edges. Bake for 25-30 mins until golden. Leave to cool completely in the tin before cutting into bars.

🧑🏼‍🍳 Chef’s Note;  I can’t take any credit for these, it all belongs to Cassie Best, but I can take credit for the variations that have come from this great recipe. Try them out then play around with the ingredients for your next batch, swap the cheddar for Stilton or feta, change the seeds for nuts, use garlic and herb butter instead of plain..... the options are endless.