Parmesan & Pumpkin Flapjacks

If you are looking for a totally moreish savoury snack recipe, then try these flapjacks with a cheese and chive tang. These baked oat squares are deliciously nourishing, and they make a perfect on-the-go snack or would make a great asset for a packed lunch.

The addition of the pumpkin gives these flapjacks a lovely soft texture and helps provide one of your important ”five-a-day”. The pumpkin seeds not only give a touch of crunch, but are also a great source of magnesium, zinc and healthy fats.

If you can’t find pumpkin in the shops, then squash would work just as well. Why not make up a batch and keep a stash in the freezer for a convenient pick-me-up? They defrost quickly when you need a snack super-fast.  Suitable from 6 months old if you mill the seeds.

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Parmesan & Pumpkin Flapjacks

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Lunch Boxes & Picnics
Servings 16 flapjacks
Suitable for Special Diet (or adaptable) Dairy-free, Egg-free, Gluten-free, Grain-free, Low-sugar, Nut-free, Vegetarian



  • Preheat the oven to 200°C  (180°C fan), and line a 20x20cm tin with baking paper.
  • Melt the butter in a large saucepan, then add the oats, milled flax seeds, grated pumpkin, 2 tbsp of the pumpkin seeds. Remove from the heat, then add the eggs, grated parmesan, chives, salt and pepper. Stir well to combine.
  • Press the mixture into the prepared tin, and sprinkle with the remaining pumpkin seeds.
  • Bake in the pre-heated oven for 25-30 minutes, until cooked and golden. Leave to cool in the tin, and then cut into 16 squares.


  • If you are Gluten-free, opt for gluten-free oats or quinoa flakes.
  • Parmesan is low in lactose but does still contain casein. If you want to go totally Dairy-free then you could swap the parmesan for 50g of nutritional yeast and the butter for an organic vegan spread.
  • To make this Egg-free you could substitute the two eggs for 6 tbsp of aquafaba (the water in a tin of chickpeas). Or you could use arrowroot; mix 4 tbsp of arrowroot with 6 tbsp of water and mix well.
  • The pumpkin can be swapped for squash. Butternut squash is usually easy to buy in a supermarket, but any variety would be fantastic.
  • If your child is not that keen on eating whole pumpkin seeds, then mill them in a food processor first.
  • If you are short on time, this can all be assembled in a food processor. Use the grating blade to grate the pumpkin, then change to the mixing paddle to mix the rest of the ingredients together (you will need to melt the butter first).
  • Store in a cake tin for up to 4 days or in the freezer for 3 months.
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