Coconut and Raspberry Flapjacks — Chewy Oat Bars Recipe

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• 125
  g
  golden syrup
• 100
  g
  vegan or regular butter
• pinch of
  sea salt
• 200
  g
  rolled oats
• 50
  g
  ground almonds
• 75
  g
  desiccated coconut
• 200
  g
  fresh or frozen raspberries
• 1
  tsp
  caster sugar

1. Preheat the oven to 180ºC fan (390ºF/gas 6). Line a 9×9 brownie tin with parchment paper so the flapjacks are easy to lift out once cooled.
2. In a large pan, combine the golden syrup, butter and a pinch of sea salt. Warm gently over low heat, stirring until the butter has melted and the syrup is combined. Remove from the heat.
3. Stir the rolled oats, ground almonds and desiccated coconut into the syrup mixture until everything is evenly coated. Reserve about one third of the mixture for the topping.
4. Press the remaining two thirds of the oat mixture firmly into the lined tin to form an even base. Bake for 10 minutes to set the base.
5. While the base bakes, make the raspberry layer. Combine the raspberries and caster sugar in a small saucepan. Cook over medium heat, stirring, until the fruit breaks down. Mash lightly to form a puree and simmer gently for a minute to reduce slightly.
6. Spread the warm raspberry puree evenly over the partially baked oat base. Sprinkle the reserved oat mixture over the puree, breaking it up so it forms a loose top layer. Return to the oven and bake for 15–20 minutes, until the top turns golden brown.
7. Remove from the oven and allow the flapjacks to cool completely in the tin. Once cool, lift out using the parchment and cut into 9 squares. Store in an airtight container.