Todays recipe is a recreation of the beautiful salted hazelnut chocolate flapjacks from @littlemuffinblog. We loved this recipe so much we had to recreate it with our oats. Head over to her blog to find some more recipes.

Ingredients:

• 400g The Merry Mill Porridge Oats

• 200g Butter

• Pinch of salt

• 1 tsp Vanilla extract

• 75g Light brown sugar

• 1 tsp Homespun chicory root syrup

• 150g Easter egg

• 50g toasted hazelnut roughly chopped

Method:

1. Preheat the oven to 170 degrees celsius and line a baking tray with parchment paper.

2. Melt the butter and chicory syrup together. Add in the vanilla extract, salt then the oats and sugar.

3. Mix well and pour into the baking tray, press the mixture down with the back of a spoon to ensure its compact. Bake for 15-20 minutes until golden brown.

4. When cooked, scatter over the chocolate on the hot flapjacks and place back into the oven for two minutes. Remove from the oven and smooth the melted chocolate with a spatula or palette knife. Scatter over the toasted nuts.

5. Leave to cool for 2-4 hours, before slicing into squares. Enjoy!