Portions: Cut into 10 larger bars or 16 smaller squares

Ingredients

 50 g butter
 6 spring onions, sliced
 200 g jumbo oats
 150 g grated carrot
 50 g almonds, roughly chopped
 3 tbsp mixed seeds, divided
 150 g Dubliner Lighter, grated
 2 eggs, beaten
 ½ tsp salt flakes
 ¼ tsp black pepper

Directions

1

Pre-heat oven to 200°C / 180°C fan / gas 6 and line a 20cm (8inch) square tin with baking paper. Set aside.

2

In a large mixing bowl, combine the oats, carrot, almonds, grated Dubliner Lighter cheese, salt, pepper and 2 tbsp of the mixed seeds. Mix well with a large spoon.

3

Melt the butter in a small saucepan over medium heat, then add the spring onion and cook until butter starts to foam and spring onion softens. Remove from the heat and stir into the dry mixture. Add the beaten eggs and mix well until evenly combined.

4

Tip mixture into the prepared tin, pressing down evenly with the back of a large spoon or spatula. Scatter with the remaining 1 tbsp of the seeds on top.

5

Bake for 25-30 minutes or until golden brown. Cool in the tin for 10 minutes, then use the paper to lift the flapjack out on to a wire rack to cool completely.

6

Use a bread knife to cut flapjacks into your preferred sized portions.

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More Recipes

Ingredients

 50 g butter
 6 spring onions, sliced
 200 g jumbo oats
 150 g grated carrot
 50 g almonds, roughly chopped
 3 tbsp mixed seeds, divided
 150 g Dubliner Lighter, grated
 2 eggs, beaten
 ½ tsp salt flakes
 ¼ tsp black pepper

Directions

1

Pre-heat oven to 200°C / 180°C fan / gas 6 and line a 20cm (8inch) square tin with baking paper. Set aside.

2

In a large mixing bowl, combine the oats, carrot, almonds, grated Dubliner Lighter cheese, salt, pepper and 2 tbsp of the mixed seeds. Mix well with a large spoon.

3

Melt the butter in a small saucepan over medium heat, then add the spring onion and cook until butter starts to foam and spring onion softens. Remove from the heat and stir into the dry mixture. Add the beaten eggs and mix well until evenly combined.

4

Tip mixture into the prepared tin, pressing down evenly with the back of a large spoon or spatula. Scatter with the remaining 1 tbsp of the seeds on top.

5

Bake for 25-30 minutes or until golden brown. Cool in the tin for 10 minutes, then use the paper to lift the flapjack out on to a wire rack to cool completely.

6

Use a bread knife to cut flapjacks into your preferred sized portions.

Notes

Cheese & Onion Savoury Flapjacks
IngredientsDirections