Waitrose and Partners
Strawberry & granola flapjacks

Strawberry & granola flapjacks

Elly Curshen offers a delicious way to use up leftover granola.

5 out of 5 stars(3) Rate this recipe
  • Makes12
  • CourseCake
  • Prepare15 mins
  • Cook30 mins
  • Total time45 mins
  • Pluscooling

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For the fruit layer

  • 150g strawberries, hulled and roughly chopped
  • 1 tsp caster sugar
  • 1 tbsp cornflour

For the flapacks

  • 185g Essential Salted Butter
  • 60g Waitrose Light Brown Soft Sugar
  • ½ tsp ground cinnamon
  • 120g golden syrup or clear honey
  • 200g Essential Porridge Oats
  • 175g granola (I used Waitrose Raisin, Honey & Almond Granola)


  1. 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.

  2. 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.

  3. 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).

  4. 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.

Cook’s tip

More leftover ideas:

1. Use up a little bit granola in layered breakfast pots, made ahead of time for speed in the morning. Layer leftover fruit (berries and chopped stone fruits work well) with yogurt and a drizzle of honey, in glasses. Top with a spoonful of granola before serving.

2. If the bag has been left open and your granola’s gone soft, lay it out on a baking tray in a single layer and bake at 200ºC for 5 minutes. Once the granola cools completely, it will be crispy and crunchy again.

3. If you make lots of homemade granola in a big batch, you can freeze it in portions to stop it going stale. Defrost at room temperature before use.


Typical values per item when made using specific products in recipe


1,242kJ/ 297kcals



Saturated Fat












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