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Cheese & Marmite Flapjacks

I know this sounds totally bonkers because flapjacks are usually sweet (and for our USA friends, these are oaty cookie bars, not pancakes). But, these really do work.

65g/2.3 oz butter

70g/2.4 oz Marmite/Vegemite/yeast extract

1 tablespoon oil

1 large leek, finely sliced

275g/9.7 oz oats

50g/1.7 oz plain/all purpose flour (this would work easily with gluten free flour)

200g/7 oz grated cheddar cheese, go for mature as it imparts the flavour

75g/2.6 oz mixed seeds (I use pumpkin, sunflower and sesame seeds)

50g/1.7 oz finely chopped nuts, walnuts work well

2 large eggs

Preheat the oven to 220C/400F/Gas 6

Line a 20cm/8" square tin with barking parchment.

Melt the butter and Marmite in a pan over a low heat until combined.

Pop the oil and sliced leek into a pan and cook slowly until soft, about 10 minutes.

In a large bowl mix together oats, flour, 165g of the cheese, seeds and nuts.

Pour the melted Marmite butter, the eggs and the leeks into the dry ingredients. Mix to combine.

Pop the mixture into the prepared tin. Smooth out. Sprinkle the remaining grated cheese over the top.

Bake for 25-30 minutes until the top is golden and crisp.

Cool in the tin for ten minutes then slice. Leave to cool completely in the tin before removing.


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