By Mimi Fronczak Rogers

For the Post

Two years ago on a trip to London, I discovered the perfect energy boost for long days of walking around the city, in the form of the chewy, sweetened oat bars called flapjack, which can be bought individually packaged at virtually any corner shop or grocer. I wanted to re-create these tasty and wholesome treats as a children's after-school snack. The main recipe change was substituting honey for the golden syrup typically used in the British version, which is harder to come by here.

The following recipe has evolved out of a continual streamlining of the process so that I can produce flapjack for a group of hungry kids with a minimum of dirty dishes.

A few kitchen gadgets make the job faster, but are not necessary. I use a silicone muffin pan, which produces individual portions of an ideal size and eliminates the steps of lining a baking pan with parchment paper and cutting the flapjack into servings while still warm (they tend to crumble if cut when cooled). Using fine-cut oats also minimizes crumbling; Emco brand jemné celozrnné ovesné vločky are the most widely available here. Variations might include the addition of 25 grams of wheat germ or replacing some of the honey with maple syrup.

This particular recipe has been approved by four boys ranging in age from 7 to 9. And there's no better recommendation than that.

Mimi Fronczak Rogers can be reached at features@praguepost.com