200g / 3/4 cup unsalted butter or coconut butter
330g / 2 cups traditional gluten free oats
½ cup cranberries
Preheat the oven to 180°C. Line a tray with baking paper.
Place the honey and butter into a large saucepan and heat gently until the butter has melted into the honey and stir well.
Mix the oats and cranberries into a roomy baking bowl, then pour over the butter and syrup mixture and stir to coat the oats.
Pour the mixture into the prepared tin and spread evenly to fill the tin making sure the surface is even.
Bake in the preheated oven for 25 minutes or until golden brown. Remove from the oven while the flapjack is still slightly soft, they will harden once cool.
Place the tin on a wire cooling rack and cut the flapjack into squares and leave in the tin until completely cold.