Savoury Flapjacks
Flapjacks are usually loaded with syrup and sugar, but this savoury version takes things in a different direction. Made with oats, seeds, eggs and car...Flapjacks are usually loaded with syrup and sugar, but this savoury version takes things in a different direction. Made with oats, seeds, eggs and carrot, these flapjacks provide a combination of fibre, protein and healthy fats, making them a little kinder on blood sugar levels. Enjoy one as a satisfying snack, or serve a couple alongside yoghurt and fruit or vegetables for a balanced breakfast or lunch. They also freeze well, so why not double the batch and keep some on hand for busy days? Read more Flapjacks are usually loaded with syrup and sugar, but this savoury version takes things in a different direction. Made with oats, seeds, eggs and carrot, these flapjacks provide a combination of fibre, protein and healthy fats, making them a little kinder on blood sugar levels. Enjoy one as a satisfying snack, or serve a couple alongside yoghurt and fruit or vegetables for a balanced breakfast or lunch. They also freeze well, so why not double the batch and keep some on hand for busy days? Flapjacks are usually loaded with syrup and sugar, but this savoury version takes things in a different direction. Made with oats, seeds, eggs and carrot, these flapjacks provide a combination of fibre, protein and healthy fats, making them a little kinder on blood sugar levels. Enjoy one as a satisfying snack, or serve a couple alongside yoghurt and fruit or vegetables for a balanced breakfast or lunch. They also freeze well, so why not double the batch and keep some on hand for busy days?
Plantpoints
Plantpoints
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NUTRITION PER SERVING (Read more)
Plantpoints
Ingredients
Method
Gather and prepare your ingredients. Preheat the oven to 180°C / 160°C fan. Line a 20cm ovenproof square dish with baking parchment.
In a large bowl, mix together the oats, grated carrot, flaxseed, herbs, seeds, nutritional yeast, smoked paprika, and a pinch of salt and pepper.
In a small bowl, beat the eggs with the olive oil.
Combine the wet and dry ingredients and mix well. The mixture should feel slightly sticky but not too wet.
Press the mixture firmly into the lined dish and smooth the surface with the back of a spoon.
Bake for 20–25 minutes until set and lightly golden.
Cool completely before slicing into 9 squares.
User comments (11)
Added at least 1/4 tsp herbal salt but only half of the nutritional yeast. Turned out quite tasty.
Hard to review as heavily adapted, couldn’t use paprika or yeast added a tiny bit of salt but it could have done with more. Used some fresh rosemary instead of some of the mixed herbs - virtual dr Rupy was brilliant for advice. Worked really well as a breakfast with yogurt and berries, like a savoury granola Really should have used food processor to grate carrots as a lot to do by hand.
I didn’t enjoy this recipe as written — the flavour was very bland and it didn’t work well as a “grab‑and‑go” breakfast. If I make it again, I’d use this as a base but definitely add stronger flavours (herbs, spices, cheese, or something with more punch). The texture was fine, but overall, it needs more depth to be satisfying. With some tweaks it could be good, but in its current form it wasn’t for me.
Very good. Easy to make, but a few extra fennel seeds or spices would make it even better.
Very good for a summer lunch, with greek yogurt and gazpacho. Careful, it s a bit dry without those. I made some swaps : no yeast, but grana padano, no hemp but more seeds. I also added nigella and carvi. It turned perfectly well, and as always the artificial Rupy was a great help.
Instead of fresh herbs, I used everything bagel seasoning and very tasty.
Not made yet,but when I do,I may add some chopped olives and sundried tomatoes,or maybe some aleppo chilli flakes.
Added fennel seeds and mixed herbs - really liked this and would do again
Generally nice and have added to my favourites list. They are a little bit bland but served with extras such as sharp sauerkraut or with peanut butter or sliced cheese on top will make a tasty snack or light lunch meal. Also they could have grated cheese added for the last part of the cooking so that it melts on top of the flapjacks. Will definitely make again.
Yummy. I felt the need for salt and pepper and some fennel seeds next time.
The hardest job was grating the carrot!
There's no indication for the quantity of olive oil in the ingredient list. Mine came out tasting nice but with quite a dry texture.