Strawberry & granola flapjacks

Combine the strawberries, sugar and 2 tbsp water in a small saucepan. Warm over a high heat for 1 minute, letting the strawberries release some of their juice. Sprinkle over the cornflour and stir to combine. Cook for 2 minutes more, mashing the mixture with a spoon until thickened. Remove from the heat.

In a separate large saucepan, melt the butter. Add the soft sugar, cinnamon and golden syrup or honey. Mix together, then heat until the sugar dissolves. Remove from the heat, then stir in the oats until combined. In a processor, pulse 125g of the granola for a few seconds to break down into coarse crumbs, then mix into the oats. Add the remaining 50g granola.

Preheat the oven to 170ºC, gas mark 3. Line a 20cm square baking tin with baking parchment. Spread ⅔ of the mixture into the base of the lined tin. Press down firmly with the back of a spoon until even and packed in. Cover with a layer of the strawberry ‘mash’ and spread out roughly (don’t worry too much about making an even layer).

Press the rest of the oat mixture over the top and press down well to make sure it is fully compacted. Bake for 25-30 minutes, until golden brown. Leave to cool to room temperature, then chill for a couple of hours before removing from the tin and slicing into 12 squares. Store in an airtight container.