I found this flapjack recipe, thought you could use sweetener instead of demerara, not sure about the syns value though, it would have to be worked out.
150g (2 cups) porridge (rolled) oats.
2 tablespoons demerara sugar
2 tablespoons golden (light corn) syrup
100g (1/2 cup) butter
pinch of salt
set the oven to 180°C/350°F/Gas Mark 4
Grease a shallow 18cm round or 15cm square cake tin using a little butter or margarine.
Put the butter, syrup and sugar into a medium sized saucepan and melt together over a very low heat, stirring with a wooden spoon. Do not let the mixture boil.
Take the pan off the heat and stir in the oats and salt, mixing everything together well.
Pour the mixture into the cake tin and press down with the back of a spoon or a plastic spatula.
Bake in the centre of the oven for 20 minutes until a golden brown colour.
Remove the tin from the oven and allow to cool for 15 minutes. Cut into wedges or squares, but leave in the tin until completely cold before removing.
