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Ready in under half an hour, these chocolate granola flapjacks make great weekend treats or lunchbox bites. Made with Absolutely Chocolate, they have a touch of decadence and are best enjoyed with a freshly brewed cup of coffee.


  • 100g Rollagranola Absolutely Chocolate 
  • 150g jumbo porridge oats
  • 125g soft butter
  • 125g light brown sugar
  • 2-3 tbsp syrup or honey
  • 2-3 tbsp peanut butter
  • handful of pumpkin seeds
  • 100g dark chocolate - melted


  1. Heat the oven to 200C/180C fan and grease a 20 x 20cm baking tin
  2. Break the granola down a little with the end of a rolling pin and add to a bowl with the oats, butter, sugar and syrup/honey
  3. Stir in the soft butter and peanut butter, ensuring the mix is fully coated. Fold in the pumpkin seeds
  4. Add the mixture to the tin, pressing into the corners with the back of a spoon so the mixture is flat. Score into 12 squares and bake for around 15 mins until golden brown
  5. Once cool, remove from the tin and drizzle over the melted dark chocolate
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