When I first heard about English Flapjacks, this is NOT what I envisioned at all! Flapjacks here in America mean some sort of pancake. I guess I thought they would be big, fluffy pancakes with some stewed tomatoes on top or something. (yuck, gross!) But as I learned more about them, I discovered that they are made out of rolled oats, with sugar and butter in them. I, of course, was instantly a fan. Sugar and butter? Yes, I want to eat these! They are really simple to make and are a great “on the go” breakfast or snack.
- 3 cups old fashoined oats (not instant)
- 1/2 cup butter
- 1/2 cup brown sugar
- 4 Tbsp. corn syrup
Preheat oven to 350 degrees.
Put your butter, brown sugar, and syrup in saucepan. Heat on low until the butter and sugar have both melted. You’ll be able to tell if the sugar has melted when you drag your spoon across the bottom of the pan. If it still feels gritty, it’s not melted yet.
Once that mixture is melted, stir in the oats.
Once it’s well-mixed, press the mixture into a 8″ square pan and bake at 350 for 30 minutes.
Ooey gooey goodness. Yum.
Carmelitas have to be one of my favorite desserts! I crave them a lot. I want to make them all the time. I am surprised it has taken me this long to share the recipe. Something about chocolate and carmel together just makes me happy! Try these! I bet you already have all the ingredients in your pantry!
- 60 caramel squares, unwrapped
- 1 cup heavy cream
- 1 1/2 cup butter, melted
- 1 1/2 cup brown sugar
- 2 cup flour
- 2 cup rolled oats
- 2 teaspoon baking soda
- 12 ounces semisweet chocolate chips
Preheat oven to 350 degrees.
Combine caramels and cream in a small saucepan over low heat. Stir until completely smooth; set aside. In a separate bowl, combine melted butter, brown sugar, flour, oats, and baking soda. Pat half of the oatmeal mixture into the bottom of an 9×13 pan. Bake at 350 degrees for 10 minutes. Remove pan from oven and sprinkle chocolate chips over crust. Pour caramel mixture over chocolate chips. Crumble remaining oatmeal mixture over caramel. Return to oven and bake an additional 15-20 minutes, until the edges are lightly browned. Remove from oven and cool completely before cutting.
The No Bake Cookie. The easiest cookie to make known to man, right? Since we had such a huge response with the Homemade Luna Bars (sweetened with agave nectar), I thought we would give the agave another shake with these delicious no bake cookies. I am by no means claiming these to be “healthy.” But agave is such is a good alternative to white sugar. Agave does not give your blood a spike and then crash like a good dose of white sugar will do. That really appeals to me since I have a 3 and a 5 year old who are sugaraholics. (Love to deal with them 15 minutes after eating a popsicle) Aren’t those sugar crashes fun? Agave Nectar can also be a good source for iron, soluble fiber, and calcium. While I am no expert on agave, I do have to say that it seems to be a “healthier” choice than white sugar and I will try to use it more often!
No Bake Cookies
- 3/4 cup agave nectar
- 1/4 cup unsweetened cocoa
- 1/4 cup milk
- 1/4 cup butter
- 1/4 cup chunky peanut butter (I also have used creamy)
- 3 – 3 1/2 cup old fashioned rolled oats
- 1/2 teaspoon vanilla extract
- pinch of salt
Put rolled oats in a medium sized mixing bowl and set aside. In a medium sauce pan on medium heat, mix agave nectar and cocoa. Add milk and butter. Stir constantly over medium heat, and bring to a boil. Boil for one minute. Remove from heat. Stir in peanut butter, vanilla, salt. Poor chocolate mixture over rolled oats. Stir until combined. If mixture is too runny, add more oats. Drop by spoonfuls onto parchment lined cookie sheets. Put in the fridge for about 30 minutes to let cookies set. Yields about 18 one inch cookies.