• 185 grams butter
  • 185 grams light brown soft sugar
  • 4 tablespoons of golden syrup
  • 200 grams Kellogg's All-Bran Original
  • 175 grams rolled oats
  • 2 tablespoons chia seeds
  • 2 tablespoons pumpkin seeds
  • 50 grams dried apricots, chopped
  • 50 grams dried cherries, chopped
  • 100g dark chocolate, melted for decorating (optional)
  • 50g white chocolate, melted for decorating (optional)


  1. Preheat the oven to 200c/180c fan.
  2. Combine the butter, sugar and golden syrup together in a saucepan over a low-medium heat and stir occasionally until melted. Remove from the heat and set aside.
  3. Place the Kellogg’s All-Bran Original and rolled oats into a food processor and pulse 5-10 times to break down a little but still leaving some texture. Alternatively you can simply smash your All-Bran Original and oats in a resealable bag using a rolling pin. Tip into a bowl and add the chia seeds, pumpkin seeds, dried apricots and dried cherries and stir to mix. Pour in the melted butter and sugar mix and stir really well to combine.
  4. Spoon the mixture into your lined baking tray and spread out to an even layer, using the back of a spoon to smooth the top until firm.
  5. Bake in the preheated oven for 15 minutes until golden.
  6. Remove from the oven and leave to cool in the tin for 10 minutes before scoring into 12 rectangular pieces. Once completely cool, cut into 12 pieces.
  7. Put your melted dark chocolate into a small bowl and dip the corner of each flapjack bar into the chocolate and then place on a cooling rack to set. If you are using the white chocolate, drizzle the chocolate over with a spoon.
  8. Serve as soon as the chocolate has set or keep in an airtight container for up to 5 days.