No one will believe you made these flapjacks in two minutes

Is it just us, or has baking become the pastime of choice over the last few weeks? We can barely log into our Instagram accounts without seeing loaf after loaf of banana bread, or some other kind of treat boasting a sponge consistency, on our feeds.

For those of us who aren’t the natural baking types (you’re not alone) but want to get in on the action, we’ve found the perfect recipe that’s near impossible to get wrong.

Flapjacks are the ultimate treat—sticky and delicious; the oat-based traybake is ideal as a mid-morning snack alongside a cup of coffee, or as a quick after-dinner dessert. If you’ve never made them before, you’ll be forgiven for thinking they’re more complicated to whip up than they actually are. In fact, they take all of two minutes.

This recipe couldn’t be more straightforward, but keep that to yourself, as no one will believe these delectable bakes took zero effort to make. Plus, it’s ideal for using up any leftovers in your pantry.

INGREDIENTS:

300 g condensed milk.
Porridge oats.
Your choice of toppings. Nuts, raisins, sliced banana, chocolate—whatever takes your fancy.

METHOD:
1. Heat oven to 130C/110C Fan/250F.

2. Pour the condensed milk into a large bowl. Stir in your porridge oats until the condensed milk is thoroughly soaked. The amount you’ll need will depend on the size of your oats. Essentially, you want to make sure they are still moist and not too dry.

3. Add whichever toppings you like into your flapjacks, stirring them into the mix. Our favourites include cherries, raisins, almonds, and poppy seeds.

4. Lightly grease a baking tin with butter or coconut oil and spoon in the mixture. Press into the corners with the back of a spoon, so the mixture is flat.

5. Bake at 130C/ 110C Fan/ 250F for an hour. By thus time, your flapjacks should be golden on top and chewy on the inside. Remove from the oven and chill before cutting and serving.

You can thank us later.