Welsh Rarebit Flapjacks

Oats, oats glorious oats nothing quite like it for feeding the goats making yummy flapjacks. I am sure I have mentioned how much I enjoy flapjacks in the past. Oats make me feel healthy and good about all the baking we do. This time around I decided it was time to make a savoury flapjack recipe. I was toying with the idea of a hidden vegetable flapjack, then I remembered that with the kids helping me make them they would see the so called hidden vegetables (well courgette which they all seem to despise) and therefore knowing my luck, refuse to try them. My back up was to make a recipe where cheese has a starring role. The kids will gobble up pretty much any snack item which contains cheese. They really must have very strong bones as they all drink quite a lot of milk too. Maybe I shouldn’t be so quick to jump to cheese in pretty much every savoury recipe, but that is another story altogether!

I have discovered that these flapjacks are ridiculously addictive. I dare you to only manage one. I cut ours into little fingers so that I wouldn’t eat quarter of the batch in one sitting. Incidentally this also makes them finger food-sized for the smallest of foodies.


  • 300g oats
  • 1tsp baking powder
  • 200g Greek style natural yoghurt
  • 200g grated cheese
  • 1 tsp mustard powder
  • 3 tbsp Worcestershire sauce
  • 2 eggs
  • 1/2 tsp salt
  • Pepper to season

To make these gluten free, use gluten free oats, baking powder and ensure that you check the ingredients list of your Worcestershire Sauce. Lea & Perrins Worcestershire Sauce is gluten free. 


  1. Preheat the oven to 170°c fan and grease and line at 20cm square tin.
  2. Add the oats, baking powder, Greek style natural yoghurt, grated cheese, mustard powder, salt and pepper to a large bowl.
  3. Crack the eggs in a little jug or cup and add the Worcestershire sauce.
  4. Pour the egg mixture into the large bowl with the dry ingredients.
  5. Mix thoroughly until fully combined.
  6. Put into the lined tin and flatten with the back of a metal spoon.
  7. Place in the oven for 20 minutes until firm and golden.
  8. Allow to cool in the tin for 5-10 minutes before removing and placing on a wire rack.
  9. Slice when cool.

I hope you enjoy this cheesy recipe. I think this has become a new favourite savoury snack for Seb!


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