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Lemon & Blueberry Oat Bites.

No-bake wholegrain oat flapjack bites with lemon curd, dried blueberries and seeds - a homemade take on the classic lemon & blueberry flapjack.

Author
graze
Cook Time
0 minutes
Prep Time
20 minutes
Serves
12
Tags
vegetarian
Time
20 minutes

Ingredients

  • 100 gGolden Syrup
  • 75 gButter
  • 25 gLight Brown Sugar
  • 40 gLemon Curd
  • 1Lemon, Zested
  • Lemon Extract
  • 220 gRolled Oats
  • 40 gDried Blueberries, Chopped
  • 15 gSunflower Seeds
  • 10 gPumpkin Seeds
  • 1 pinchSalt

Cookware

  • 20Cm Square Tin
  • Saucepan

Method

  1. Line a 20cm square tin with baking paper.

  2. Melt golden syrup (100 g) and butter (75 g) together in a saucepan over low heat, stirring, until smooth and runny.

  3. Take off the heat and stir in light brown sugar (25 g) until dissolved.

  4. Stir in lemon curd (40 g), the zest of lemon, zested (1) and a few drops of lemon extract until fully combined and smooth.

  5. Add rolled oats (220 g), dried blueberries, chopped (40 g), sunflower seeds (15 g) and pumpkin seeds (10 g) to the pan and mix well until everything is fully coated.

  6. Stir in a pinch of salt (1 pinch).

  7. Tip the mixture into the lined tin and press down firmly and evenly with the back of a spoon or spatula.

  8. Chill in the fridge for at least chill 1 hour, or until firm.

  9. Turn out and cut into 12 bars or bites.

Store in an airtight container in the fridge for up to a week.

Swap dried blueberries for dried cranberries if you can't find them.

A pinch of baobab or acai powder mixed in with the oats gives a closer flavour match to the original, if you have some.