Ingredients
Makes 1 Tray

400g Sweet Freedom, either sweetener or syrup
115g Butter
115g Rapeseed Oil
450g Rolled Oats
 

Preheat the oven to 180C/Fan 160C.

Line a shallow oblong tin (approx 20cm x 30cm/8”x12”) with baking parchment.

Place the Sweet Freedom, butter and oil in a large pan. Gently heat, stirring occasionally, until the butter has melted. Stir in the oats. Tip the mixture into the tin and press down with the back of a fork or spoon. Bake in the preheated oven for 20-25 minutes or until the outside edges are golden brown. Leave to cool before cutting into squares.

Tip - if you chill the cooked flapjack it is easier to cut into neat pieces.