Carrot & Thyme Cheesy Flapjacks

Oats, egg, cheese and seeds, these savoury flapjacks are snacking heaven. Made with Rude Health Sprouted Oats, they are perfect to pack in lunchboxes or to snaffle with a cuppa.

Makes:12 flapjacks

Prep time: 10 mins

Cooking time: 30 mins


150g Rude Health Organic Sprouted Oats

175g carrot, grated

175g extra mature cheddar cheese, grated

1 tbsp poppy seeds

40g pumpkin seeds, toasted and roughly chopped

Pinch of sea salt

Small bunch thyme, leaves picked

50g coconut oil, melted (plus extra for dotting on the top)

1 egg


  1.   Preheat the oven to 180C (fan) and grease a 20 cm brownie tin with parchment.
  2.   Add the ingredients into a bowl and mix until well combined.
  3.   Spoon the mixture into the prepared tin and press down evenly with the back of a wooden spoon.
  4.   Put a few dots of coconut oil over the top of the flapjacks and place in the oven to bake. Bake for 25-30 minutes until golden and the edges are crisp.
  5.   Allow the flapjacks to cool slightly before slicing and serving. Store leftovers in the fridge for up to 3 days.

Allergy info: dairy, egg

Recipe by Nena Foster