Mincemeat and orange flapjacks

A nutritious, delicious winter-workout and on-the-fly treat


This truly delicious and sustaining seasonal combo of oats, syrup, orange zest and mincemeat will fuel you through your winter workouts and on-the-bike feeds. Makes 12 bars.


Preparation time 5-10mins

Cooking time 15-20mins

Equipment needed Large saucepan, shallow baking tray (23 x 33cm, lightly greased)


175g butter

280g (6 level tbsp) golden syrup

225g mincemeat

Grated zest of 2 oranges

Large handful of raisins

425g jumbo porridge oats

Icing sugar to decorate


1 Pre-heat the oven to 170°C/gas mark 3.

2 Melt the butter with the syrup on a low heat. Add the mincemeat, orange zest, raisins and then the porridge oats. Mix together really well. If the mixture seems sloppy, add another handful of oats.

3 Turn the mixture into the tin and press down with the back of a spoon or your fingers. Bake in the oven for 15-20mins until golden.


4 Remove the tin from the oven and set on a  wire rack to cool. Still in its tin, and once cooled, mark into fingers or squares with a really sharp knife. Sprinkle with icing sugar. Remove flapjacks from the tin when they are cool and firm.