Oaty Flapjack & Blueberry Shake
Flapjack and milkshake might be considered easy... well it is! But, with a few of our awesome twists this version is second to none! A cereal milk base, with hints of whisky, almond and maple makes this blueberry shake VERY special!
- 225 g salted butter
- 150 g soft brown sugar
- 3 tbsp pomegranate molasses
- 350 g porridge oats
- 100 g pumpkin seeds
- 1 pinch of salt
- 100 g white chocolate (to drizzle)
- 1 large bowl of cornflakes
- 300 ml whole milk
- 150 g blueberries
- 1 shot of whisky
- 2 tbsp maple syrup
- 2 tbsp ground almonds
Preheat an oven to 180°C and line a 20x20cm baking tin with paper.
Make And Bake Flapjack
Melt the butter in a saucepan as you add the sugar and molasses.
Bubble for 2-3 minutes to make sure all the sugar has dissolved.
Remove from the heat and stir in the oats, seeds and salt.
Transfer to the baking tin, press down to compact it all in and bake for 20 minutes until golden all over.
Score Hot Flapjack
Score the flapjack into portions sizes whilst warm, but leave until completely cold to cut.
Pour the milk and cornflakes into a bowl and leave to steep for 10 minutes.
Drain the cereal through a sieve to remove the soggy bits, but push the mixture against the sieve to extract as much starch and natural sweetness as possible.
Blitz The Shake
Wash and drain the blueberries.
Blitz the cereal milk with blueberries, whisky, syrup and the ground almonds until smooth.
White Choc Drizzle & Serve
Drizzle the flapjack squares with a little dark chocolate and serve alongside the shake.
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