However, I don't like porridge, but could see the potential for the mixture to be used for flapjacks. The oats in the porridge were wholegrain rolled oats, not instant oats, so I figured they would work as a direct substitute for plain oats. The only adjustment I made to my usual recipe was to reduce the added sugar to compensate for the sugar already in the porridge mix (16%).
Ingredients
160g butter
70g golden syrup
50g caster sugar
280g Quaker Oats 'Super Goodness' Porridge with Blueberries, Cranberries and Guava.
Melt the butter, golden syrup and sugar together - I do it in the microwave, but a saucepan on the hob is fine too. Don't boil the mixture, just heat enough for the butter to completely melt.
Stir in the porridge mixture and mix thoroughly.
Transfer the mixture to the baking tin, spread evenly and press down firmly.
Bake for 30 minutes until golden brown. Cool for 5 minutes then mark into bars or squares, but allow to cool completely before removing from the tin.
Despite the fruit content of the porridge being only 10% (and 2% of that was guava powder), there was enough to give the flapjacks a strong fruit flavour. I think being freeze-dried makes the fruit lighter than ordinary dried fruit, so there's more volume of fruit in the 28g in the recipe - it certainly looked a lot! These flapjacks were a little crisper than those made following my basic recipe, but they were still chewy enough!
Despite the fruit content of the porridge being only 10% (and 2% of that was guava powder), there was enough to give the flapjacks a strong fruit flavour. I think being freeze-dried makes the fruit lighter than ordinary dried fruit, so there's more volume of fruit in the 28g in the recipe - it certainly looked a lot! These flapjacks were a little crisper than those made following my basic recipe, but they were still chewy enough!
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