flapjack

Flapjack recipe with a difference? This is it!

Crunchy peanut butter flapjack

For this crunchy peanut butter

butter

demerara sugar

golden syrup

peanut butter

porridge oats

vanilla

Icing sugar

Treat yourself to a dessert mash-up in the form of our lemon drizzle flapjacks. This simple traybake is perfect for slicing and sharing with friends

Lemon drizzle flapjacks

soft brown sugar

lemon curd

icing sugar

½ lemon, juiced

Heat oven to 180C/160C fan/gas 4 and line a 20 x 20 cm tin with baking parchment. Melt the butter, sugar and golden syrup in a pan until bubbling. Tip in the oats and stir until everything is well coated. Press &frac34; into the tin, spread over the lemon curd then sprinkle over the remaining flapjack mix. Bake for 30 mins then leave to cool.

Mix the icing sugar with the lemon juice then drizzle across the cooled flapjack and cut into 12 pieces.

Ah—the smell of fresh pancakes in the morning is always a hit. These homemade Puffin Muffin Flapjacks are fluffy, filling, and delicious. For an extra kick, infused syrup will elevate your experience.

PUFFIN MUFFIN FLAPJACKS

Tbsp raw sugar

2.5 Tbsp flour (+½ cup)

Tbsp infused coconut oil

Tbsp agave, honey, or maple syrup

nut milk

0.5 tsp baking soda

tsp baking powder

vanilla extract

blueberries (fresh, frozen,

Butter and syrup

In a small bowl, combine raw sugar and 2½ T flour; cut in infused coconut oil.

In a large bowl, whisk egg, agave, honey, or maple, nut milk, baking soda, baking powder, and vanilla extract.

Mix in 1/2 cup flour and the raw sugar mixture. Fold in blueberries.

Grease pan or griddle over medium-high heat.

Pour 1/4 to 1/3 cup batter onto pan or griddle.

When bubbles appear in the middle and stay there, use a spatula to flip! Cook for 1 to 2 minutes on other side. Serve with butter and syrup.

Mary Berry’s flapjack recipe takes only 30 minutes to bake, making 24 bars. These soft flapjacks use only 4 ingredients making them a cheap and easy option

Mary Berry’s flapjack

butter (plus extra for greasing)

light muscovado sugar

rolled oats

This fruity, chewy flapjack is packed with delicious oats and cereal - kids can help make them and they're perfect for lunchboxes

Breakfast bar

mixed dried fruit (a mixture of raisins, sultanas

mixed seed

oats

multi-grain hoop cereal

Grease and line a 20cm square cake tin with baking parchment.

Put the dried fruit in a mixing bowl. Add the seeds, oats and cereal, and mix well.

Put the butter, sugar and golden syrup in the saucepan. Cook gently on the hob, stirring with the spatula, until the butter and sugar are melted.

Remove from the heat and pour the dry ingredients into the saucepan. Mix well until all the ingredients are coated with the syrup mix.

Fill the baking tin with the mixture. Use the spatula to press the mix down evenly. Bake at 160C/140C fan/gas 3 for 20 mins, then leave to cool completely before cutting into squares or fingers. Store in an airtight tin for up to 3 days – if they last that long!

Learn how to make Flapjacks with this easy recipe. Sticky, chewy, the classic British teatime treat.

How to make Flapjacks

225 g Butter (See Note 1.)

150 g Golden Syrup (See Note 2.)

150 g Soft light brown sugar (See Note 3.)

450 g Oats (See Note 4.)

(See

100 g Milk chocolate (Melted)

Preheat your oven to 170C (340F).

Line a 20cm x 20 cm baking tray with baking parchment.

Melt your butter, sugar and golden syrup in a large pan over a low heat. Once the sugar has dissolved remove from the heat and stir in the oats and salt. 

Give the entire mixture a really good stir so that all of the oats are coated. 

Bake in the oven for 20 minutes, the edges should be starting to brown but the middle should still be soft and wobbly. &nbsp;

When the flapjacks are cold, remove from the tin and slice your flapjack into 16 squares with a sharp knife.

Drizzle over the melted chocolate and allow to set.

Have as a mid-morning snack for a boost of energy – delicious served with a cup of tea or coffee.

Pistachio, apricot & dark chocolate energy bars

olive oil

g pistachios

g mixed seeds

250 g rolled oats

Medjool dates

g apricots

chocolate

maple syrup

almond butter

Choose your favourite nuts and dried fruits in this versatile dairy-free flapjack recipe, or change it up each time you make them – be adventurous!

Vegan flapjacks

dairy-free spread

soft light brown sugar

chopped nuts

dried fruit (such as raisins, dried cranberries, chopped apricots)

Heat the oven to 160C/140C fan/gas 4 and line a 20cm square baking tin with baking parchment.

Melt the dairy-free spread, sugar and syrup in a saucepan over a medium heat. Remove from the heat and tip in the oats, chopped nuts and dried fruit. Transfer to the tin, packing the mix in with the back of a spoon.

Bake for 30 - 35 mins until lightly golden and crisp around the edges. Leave to cool in the tin before slicing into squares. Keep in an airtight container for up to three days.

These easy flapjacks are so easy to make and so delicious!  Made in under 30 minutes.

The Best Flapjacks Recipe

375 g rolled oats ((£0.75))

golden syrup ((£1.45/4)=(£0.36))

vanilla essence

g brown sugar

ginger

Add the butter and sugar to a large non-stick frying pan. Heat on low/medium until melted.

Once the butter has melted and the sugar begins to dissolve, add ground ginger, golden syrup and vanilla extract, stirring continuously to combine.

Fold the oats into the pan and stir until everything is incorporated.

Grease and line a baking dish (around 10 by 8 inches) with parchment paper and pour the flapjack mix into the dish. Use a spoon to spread the oats and once evenly distributed, use a spoon to press the oats into place until firm. Pop in the oven for 15 minutes

Allow to cool for 5 minutes and then cut into 16 pieces. Leave to cool completely and enjoy!

Preheat oven 180 degree°

These healthy flapjacks are packed with oats, peanut butter and banana, naturally sweetened and perfect for kids and adults alike. Great for lunchboxes, after-school snacks or whenever you need a quick, nutritious sweet hit.

Healthy Fruity Flapjacks

Banana

Apple

Peanut Butter

Maple Syrup

Jumbo Oat

Cinnamon

Dark Chocolate

Heat the oven to 180°C. Line a small baking tray with baking parchment. 

Peel and mash the bananas in a large bowl using a fork. Grate in the apple (skin and all), then add the nut butter, maple syrup, oats and cinnamon. Stir together to combine.

Scrape the flapjack mixture into your lined tin, pressing it down into a compact even layer. 

Bake in the centre of the oven for 15-18 mins until the top is nicely golden. Leave to cool completely.

Once the flapjacks are cold, snap the dark chocolate into a heatproof bowl and melt over a pan of barely simmering water (or in the microwave on high in 30-second blasts). Once melted, smooth on top of the flapjacks and leave to set – put into the fridge if your patience is testing you. 

Once the chocolate is set, cut into 10 rectangles to serve. 

how long do these last when stored in an airtight container? would they be suitable for freezing? thank you 

Personal note: I added 30g of maple syrup instead of 50 and it was sweet enough (for my personal taste at least), and I added pumpkin seeds and sunflower seeds. I also increased the oven time to 25-30 min, perhaps because with my baking tin the layer of mix is thicker.
One of my favourite sweet recipes in Mob 🫶

Hi, what could you use instead of peanut butter? School snacks have to be nut free. Thanks :)

Tried to access the nutritional information countless times but it is not available

I’m confused. The description mentions seeds, dried fruit, butter and honey but the ingredient list includes none of these. Can you clarify please.

Really tasty but it needed about 30 mins in the oven
Great way to used up those ripe bananas 🍌

A delicious four ingredient flapjack that is perfect for adding dried fruit, nuts, or seeds, or even leaving as it is.

Easy Flapjack Recipe

unsalted butter

sugar

400 g porridge oats ((see blog post))

g raisins ((see blog post

Preheat the oven to 190ºc/170ºc fan and line a 9&quot; square tin with parchment paper

Add the butter, sugar and syrup to a heavy based pan

Melt together on a low-medium heat, until the sugar has dissolved - make sure to not let this mixture boil

Pour in the oats and mix together. The oats should be fully covered in the butter/sugar mixture, without being sopping wet.

If using, mix through the raisins as well.

Press firmly and evenly into the lined tin. I use my spatula that I made them with first, and then use a metal spoon to press down as well.

Bake for 25-30 minutes, until golden brown. There may likely be a wobble to the mixture when it comes out the oven, but it should be evenly gold all over the top

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