Blueberry & Pumpkin Seed Flapjacks

There’s something incredibly rewarding about stepping out from behind the scenes and sharing your food live with an audience. I was recently invited to cook at one of the fantastic in-store events at Leekes, a space that’s become a real destination for home cooks, food lovers, and anyone passionate about great kitchen experiences. Cooking in that environment — surrounded by beautiful homeware and an engaged crowd — makes the whole experience even more special.

Live demonstrations bring a different kind of energy. There’s no pause button, no edits — just real cooking, real conversation, and the kind of spontaneous moments that make food so enjoyable. I love being able to show how simple, everyday ingredients can be transformed into something comforting and delicious, while sharing the small tips and techniques that make all the difference.

One of the recipes I showcased was my Blueberry & Pumpkin Seed Flapjacks — a twist on a classic homemade favourite. Flapjacks are nostalgic, dependable, and universally loved, but this version adds bursts of juicy blueberries and the gentle crunch of pumpkin seeds for extra texture and flavour. The hint of fresh lemon lifts the sweetness beautifully, creating a bake that feels both comforting and fresh.

I’ve always believed that the best recipes are the ones you’ll return to again and again — the kind you make for family, pack into lunchboxes, or slice up for a relaxed afternoon with a cup of tea. These flapjacks do exactly that. Whether you joined me at Leekes or you’re baking them at home, I hope they bring a little warmth and joy to your kitchen.

Happy baking!

Recipe Overview

Prep Time: 15 minutes (plus 1 hour cooling)

Bake Time: 25 minutes

Makes: 9 portions

Oven Temperature: 170°C

Ingredients

• 250g unsalted butter

• 125g granulated sugar

• 125g light soft brown sugar

• 6 tbsp golden syrup

• Zest and juice of 1 lemon

• 500g rolled oats

• 150g fresh blueberries (1 punnet)

• 100g pumpkin seeds

Method

1. Preheat the oven to 170°C. Line a 20cm square baking tin with parchment paper.

2. Melt the base ingredients.In a large saucepan over a gentle heat, melt the butter, granulated sugar, brown sugar, and golden syrup together. Stir until fully combined and smooth.

3. Add flavour.Stir in the lemon zest and juice.

4. Combine the dry ingredients.Add the rolled oats, fresh blueberries, and pumpkin seeds. Mix thoroughly, ensuring the oats are evenly coated.

5. Transfer to the tin.Spoon the mixture into the lined baking tin. Using the back of a spoon, press it down firmly and evenly.

6. Bake.Place in the oven and bake for 25 minutes, until golden around the edges.

7. Cool and set.Allow to cool slightly, then place in the fridge for 1 hour to fully set before cutting into 9 squares.

Top Tips

• For extra texture, lightly toast the pumpkin seeds before adding.

• If you prefer a softer flapjack, bake for 22–23 minutes.

• For cleaner slices, use a sharp knife warmed under hot water.

  
  

Perfect for lunchboxes, afternoon tea, or a grab-and-go snack — these flapjacks are a guaranteed crowd-pleaser.