Flapjacks

No, not the pancake kind, but rather a granola-bar-esque bar that is crunchy and chewy and oh-so-good. Best part is you can make these, enjoy once cooled, and then slide the rest in the oven for super-quick breakfast or snack option that you can feel really good about.

Note on the cane syrup: Cane syrup is sort of like maple or corn syrup but is boiled down from juice from sugar cane and has a lovely subtle golden toasty, caramel yumminess. You can find cane syrup in most large grocery stores near the pancake syrup area or in the international section.

Flapjacks

Yield: 12 - 16 bars

Ingredients

1 cup unsalted butter

2/3 cup golden cane syrup

1/4 cup brown sugar (light or dark)

pinch of salt

5 cups rolled oats

3/4 cups pumpkin seeds

3/4 cup craisins or golden raisins raisins (or any other favorite tangy dried fruit)

Instructions

Preheat oven to 350.

Line a 9 x 13 baking pain with parchment or foil; set aside.

In a microwave proof large bowl, combine butter, syrup and sugar and pinch of salt to a large saucepan, and heat in 30 second burst until everything is melted and well combined. Whisk well. Using a large rubber spatula, stir in the oats pumpkin seeds and dried fruit.

Scrape the oat mixture into the bowl, and using the side of the spatula, press down until it is mostly level.

Bake uninterrupted 20 minutes. If the color is still fairly light and the mixture is loose and rapidly bubbling, it needs a bit more time, probably up to 10 - 15 minutes, checking every 2 or 3 minutes or until the edges start to look amber and crisp at the edges, and bubbling. The middle will still look a little jiggly and undercooked.

Remove from oven, let cool for 10 minutes. Using a bench scraper or sharp knife, score the flapjacks into 12 - 16 bars, and then set aside to let cool completely.

You can store for a week in an airtight container. For longer storage, store cut bars in a freezer bag.

Enjoy!