Savoury Flapjacks

A hearty, sliceable savoury oat bake. Good for lunches, picnics, soup accompaniment, or packed lunches.

Ingredients

• 300g rolled oats

• 100g sunflower seeds

• 50g pumpkin seeds

• 2 onions, finely diced

• 2 carrots, grated

• 2 cloves garlic, minced

• 1 tbsp tomato purée

• 2 tbsp nutritional yeast

• 1 tsp smoked paprika

• 1 tsp dried thyme

• 1 tsp salt

• Plenty of black pepper

• 120ml olive oil

• 350ml vegetable stock

• 1 tbsp soy sauce or tamari

• Optional:

  • chopped herbs

  • chilli flakes

  • grated courgette

  • cooked lentils

  • chopped olives

Method

1. Preheat oven to 180°C fan.

2. Sweat the onion in a little oil for 8 to 10 minutes until soft.

3. Add garlic and carrot. Cook another 3 minutes.

4. In a large bowl combine oats, seeds, nutritional yeast, spices, salt and pepper.

5. Stir in the cooked vegetables.

6. Mix stock, olive oil, soy sauce and tomato purée together.

7. Pour wet mix into dry ingredients and combine thoroughly. It should feel moist but not sloppy.

8. Press firmly into a lined baking tray.

9. Bake for 35 to 45 minutes until golden and firm.

10. Allow to cool before slicing.

Good additions

• Roasted beetroot + dill

• Leek + mustard

• Wild garlic + spinach

• Caramelised onion + rosemary

• Sun-dried tomato + basil

Serving ideas

• With soup

• Topped with hummus and pickles

• Alongside salad

• Fried in a pan the next day for crispy edges

For a firmer, more protein-rich version, add 200g cooked red lentils or chickpeas mashed into the mixture.