Ok, I know The OC ended 5 years ago and you might say it wasn't even that good...actually, why would you say that? It was awesome and there should be at least one OC reference a month in your life. I'm going to help you out today, hence why I have named todays post 'Captain Oats'. Maybe one day I'll find a reason to name a post 'Princess Sparkle'.
Enough relatively obscure OC references I hear you say?! Fine. Today I get to declare my love for the humble oat.
Oats rule. I doubt there is a meal that could be ruined by the presence of an oat or 50. I have a longstanding love affair with crumbles of any kind so maybe I'm just trying to find ways of turning curries into crumbles. Oats are super good for you, eat them for breakfast, lunch or dinner...even rub them on your face. Seriously. Ladies (and gents of the metrosexual variety) throw some oats on your face and exfoliate!
I have spent most of this morning thinking of oaty recipes and, crumble aside, the best way to get into oats is a flapjack. I'm not just going to pop a basic flapjack in front you and expect you to be satisfied. You want more than that. You want flavour and a bit of zest.
So, in honour of my favourite Graze flapjack, I have mixed up a ginger and orange flapjack for your delectation.
Ginger and Orange Flapjack
250g unsalted butter
125g demerera sugar
125g granulated sugar
(or 250g light soft brown sugar, depending on what your local co-op has in store!)
150g golden syrup
1 1/2 tsp ground ginger
Finely zested rind of 1 orange
Juice of 1/2 an orange
500g rolled oats
- Line a tin with greaseproof paper and set aside. Preheat the oven to 180 degrees C (350 F/gas Mark 4)
- Cut the butter into pieces and put in a pan with the sugar and golden syrup. Melt over a low heat and stir to combine. Then add in the ginger, orange zest and juice.
- Put the oats in a mixing bowl and then pour over the melted butter mixture and mix well, making sure all the oats are coated.
- Tip into the tray and press down so it is level. Bake for 40-50 minutes (40 in a fan oven).
- Remove from the oven and mark out where you plan to cut your flapjack, then leave it to cool in the tin.
- Once it has cooled down, lift the flapjack out of the tin using the greaseproof paper and cut along the marked lines.
- Take into work the next day and feel pretty smug with yourself that you made this magnificent creation.