Cheese and onion flapjacks
Makes: 12-16
Prep time: 30 minsTotal time: 
Recipe photograph by Ant Duncan
Cheese and onion flapjacks
Quick to make and storecupboard-friendly, these savoury flapjacks are brilliant for a picnic or even a grab-and-go breakfast
Makes: 12-16
Prep time: 30 minsTotal time: 
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Nutritional information (per serving)
Calories
209Kcal
Fat
14gr
Saturates
6gr
Carbs
12gr
Sugars
2gr
Fibre
3gr
Protein
8gr
Salt
0.4gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 50g butter
- 6 spring onions, chopped
- 200g jumbo oats (use gluten-free oats if required)
- 150g grated carrot
- 50g cashews (or other nuts), roughly chopped
- 3 tbsp mixed seeds
- 150g vegetarian mature cheese, grated
- 2 medium eggs, beaten
Step by step
Get ahead
These will keep for up to 2 days in an airtight container, or can be frozen for up to 2 months.
- Preheat the oven to 200°C, fan 180°C, gas 6. Line a 20cm square tin with baking paper.
- Put the butter in a large saucepan with the spring onions and heat until melted and starting to foam. Remove from the heat and stir in the oats, carrot, cashews, 2 tablespoons of the seeds, the cheese and beaten eggs, plus seasoning.
- Tip into the prepared tin, press down evenly and scatter with the rest of the seeds. 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.
- Cut up once cool.
