Savoury breakfast flapjacks recipe
 Full of slow-release energy, these chewy and satisfying savoury flapjacks can be rustled up in minutes – perfect for breakfasts on the go. They even freeze well so you can have them ready for emergency breakfasts on hectic mornings. 80g/2¾oz unsalted buttersmall bunch spring onions, sliced 225g/8oz jumbo oats100g/3½oz extra-mature cheddar, grated4 tbsp mixed seeds1 carrot, grated100g/3½oz sun-dried tomatoes, roughly chopped2 tsp wholegrain mustard2 free-range eggs, beaten salt and freshly ground black pepper 80g/2¾oz unsalted butter small bunch spring onions, sliced 225g/8oz jumbo oats 100g/3½oz extra-mature cheddar, grated 4 tbsp mixed seeds 1 carrot, grated 100g/3½oz sun-dried tomatoes, roughly chopped 2 tsp wholegrain mustard 2 free-range eggs, beaten salt and freshly ground black pepper Method Preheat the oven to 190C/170C Fan/Gas 5. Line a 20cm/8in sqaure tin with baking paper so that it slightly overhangs the sides.Melt the butter in a small saucepan and add the spring onions. Remove from the heat.Tip the oats into a large mixing bowl along with the remaining ingredients. Pour over the butter mixture and stir well to combine.Tip the flapjack mixture into the lined tin. Use a spatula to spread it out evenly and press into the corners. Bake for 25–27 minutes, until golden on top and bubbling at the edges.Remove from the oven and use a sharp knife to score the mixture into 8 flapjacks while it's still hot. Allow to cool completely before removing from the tin.Store in an airtight container in the fridge for up to 5 days, or wrap in baking paper and freeze for up to 3 months. Defrost in the fridge overnight before eating. Preheat the oven to 190C/170C Fan/Gas 5. Line a 20cm/8in sqaure tin with baking paper so that it slightly overhangs the sides. Preheat the oven to 190C/170C Fan/Gas 5. Line a 20cm/8in sqaure tin with baking paper so that it slightly overhangs the sides. Melt the butter in a small saucepan and add the spring onions. Remove from the heat. Melt the butter in a small saucepan and add the spring onions. Remove from the heat. Tip the oats into a large mixing bowl along with the remaining ingredients. Pour over the butter mixture and stir well to combine. Tip the oats into a large mixing bowl along with the remaining ingredients. Pour over the butter mixture and stir well to combine. Tip the flapjack mixture into the lined tin. Use a spatula to spread it out evenly and press into the corners. Tip the flapjack mixture into the lined tin. Use a spatula to spread it out evenly and press into the corners. Bake for 25–27 minutes, until golden on top and bubbling at the edges. Bake for 25–27 minutes, until golden on top and bubbling at the edges. Remove from the oven and use a sharp knife to score the mixture into 8 flapjacks while it's still hot. Allow to cool completely before removing from the tin. Remove from the oven and use a sharp knife to score the mixture into 8 flapjacks while it's still hot. Allow to cool completely before removing from the tin. Store in an airtight container in the fridge for up to 5 days, or wrap in baking paper and freeze for up to 3 months. Defrost in the fridge overnight before eating. Store in an airtight container in the fridge for up to 5 days, or wrap in baking paper and freeze for up to 3 months. Defrost in the fridge overnight before eating. Recipe tips Oats and wholegrain mustard are usually gluten free, but check the lable if you need to avoid gluten. The flapjacks can be eaten straight away, but if you cut them into slices before cooling you will find them quite crumbly. Sun-dried tomatoes can be bought in oil or fully dried. If using the type in oil, make sure you drain off as much oil as possible. Any extra oil will alter the texture of the flapjacks.