Recipe details

Denise says:

  • Unusual, delicious and healthy – these savoury flapjacks are great for a picnic, light lunch or any time snack.
  • Preparation Time: 20 minutes
  • Cooking Time: 25 minutes
  • Makes 12


  • 100g butter
  • 200g rolled oats
  • 1 teaspoon salt
  • 200g grated courgette
  • 200g grated carrot
  • 65g mixed seeds (e.g pumpkin, sunflower, linseed, sesame)
  • 100g hazelnuts, chopped
  • 150g cream cheese
  • Salt and freshly ground black pepper
  • 2 teaspoons chopped fresh thyme
  • 2 teaspoons mixed dried Italian herbs
  • 2 large eggs, beaten


  1. Preheat the oven to 200°C/Gas 6.
  2. Melt the butter in a medium sized saucepan. Remove from the heat and stir in the rolled oats, salt, grated courgette and carrot.
  3. Add the mixed seeds, nuts and cream cheese, then season with salt and pepper and add the fresh and dried herbs.
  4. Stir in the beaten eggs, mixing thoroughly.
  5. Spoon the mixture into a square tin 23cm x 23cm and 4cm deep lined with baking parchment paper.
  6. Bake for 25 minutes, until set and golden.
  7. Cool in the tin for about 10 minutes, then ease out and cool completely on a wire rack.
  8. Cut into squares.