Chop into 2x2cm squares so your toddler can pick them up easily.
100g soft brown sugar
200g rolled oats
40g chopped hazelnuts
40g chopped walnuts or pistachios
120g mixed dried fruit, such as raisins, apricots, cranberries, dates and sultanas (golden raisins), larger pieces diced
A few pieces of this nutritious flapjack are ideal for hungry tummies after a day at the beach or to break up a lazy afternoon.
Preheat a fan-oven to 170°C (Gas 3). Line a shallow 26 x 17 cm baking tin or other similar tin with baking paper.
Put the honey, butter and sugar in a saucepan over low heat. Melt the butter slowly, stirring occasionally to combine. Do not boil. Remove from the heat and stir well.
In a separate bowl, combine the oats, nuts and fruit. Add to the honey mixture, stirring well to ensure the dry ingredients are coated. Spoon the mixture into the prepared tin and use the back of a large spoon or spatula to press it down into the edges and smooth the top. Bake for about 30 minutes – the slice should be dark golden.
Remove from the oven and leave to cool in the tin for 10 minutes, then cut the slice into about 15 pieces. Leave to cool completely in the tin, then re-cut the slice when cool and store in an airtight container for up to four days.
If you don’t want to include nuts, just add an extra 80g dried fruit.
This recipe is taken from Hungry Campers Cookbook by Katy Holder (Hardie Grant, £14.99), photography: Natasha Milne