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, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
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, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
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.
