We went away for the weekend to Center Parcs this weekend and it was just lush. Dylan was a bit of a tired nightmare on the first night but it was all so very exciting so who could blame him. The rest of the weekend was lovely. I would actually go as far as saying it was blissful. We did a lot of walking, Dylan played on every play area that we passed and we chilled as a family (my parents we with us too). We spent a lot of time at the pool. It was roasting! It was almost as if we were in some exotic place. Center Parcs is brilliant for children and big children alike. We love it there. We went several times with Eilys, it was brilliant for her. She really came alive in the water and as the swimming pools in Center Parcs are all inside a subtropical glass bubble so she didn’t get cold before, during or after the swimming. And Dylan just loves it.
Anyway we came back on Monday afternoon. I did the shopping, made dinner and then Joe was getting Dylan ready for bed as I made up our pack lunches for the next day. I made Dylan’s lunch up and it looked really sad. Something was missing. Hmmm. So I whipped up a batch of flapjacks to pop in there for him (Yes, I am afraid that I am one of those nobhead mothers). They are really easy and very yummy (Joe has eaten most of them!) and this recipe makes about 12 large square flapjacks or 24 small bites.
What you’ll need…
250g Porridge Oats
100g crunchy Peanut Butter
100g Sultanas or Raisins or Mixed Fruit
50g Chopped Nuts or Seeds, optional
3 tbsp Maple Syrup
In a microwave proof bowl pop the butter, peanut butter and jam and pop in the microwave for 30 seconds. Give it a stir. If the butter is all melted then it’s done. If it isn’t stick it on for another 30 secs and then stir. Repeat until the butter is melted.
Cover the buttery mix with the other ingredients and stir until all the oats are coated.
Pour the mixture into a greased and line tray and squash down with the back of a spoon until the mixture is flat.
Stick it in an oven that has been preheated to 160°C and bake for about 20-40 minutes, until the top is a rather sexy golden brown colour. Leave in the tin to cool and then cut into squares, wrap each square in clingfilm and pop into an airtight container (and hide from your husband)