These little brown squares of sweet, sticky cereal don't look very photogenic, but using a tropical fruit granola in my usual flapjack recipe, to replace the 'add-ins' and some of some of the oats, made an interesting variation. The flapjacks were crisper and lighter than usual, as the cereal in the granola has already been baked once. They were also quite a lot sweeter, as there was a significant amount of sugar already in the granola, both in the cereal clusters and used in the preparation of the dried fruits - I should have taken account of this and reduced the sugar I used a little. The granola I used contained dried banana chips, papaya, pineapple and coconut, which gave a sweet tropical flavour to the flapjacks.
Melt 160g of butter with 70g light muscovado sugar and 100g of golden syrup, in a large saucepan. When melted and just coming to the boil, turn off the heat and add 200g rolled oats and 200g of granola cereal, mixing well to coat all the cereal and oats with the wet mixture. Line a 20cm (8") square baking tin with baking parchment, and tip in the flapjack mixture. Spread evenly, pressing down firmly, then bake for 25 minutes at 180C. Mark into squares or bars while still hot, but leave to cool completely before removing from the tin.