Flapjacks are so easy to make and are such moreish oaty snacks. They are one of the easiest bakes around, making them perfect for beginner bakers. These oat bars are so quick to whip up and they only need five ingredients. This is my classic flapjack recipe, it's sweet, soft and very delicious!
This post may contain affiliate links. I earn from qualifying purchases.
Ingredient Tips & Equipment Information
- I used unsalted butter for the flapjacks, you can also use a baking spread like Stork, or a dairy free spread.
- I really recommend using light brown soft sugar if you can for the flapjacks, but if you can't get hold of it, caster sugar will work too.
- Golden syrup is sold all over the world, so check the international section in your supermarket if you're not based in the UK. You can also buy it online from Amazon (see link in my recommended ingredient section further below). If you can't get hold of it, you can replace it with maple syrup or honey.
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
For the full recipe with measurements, head to the recipe card at the end of this post.
How to make Flapjacks
Add the porridge oats and salt to a bowl and stir together. In a pan on a low heat, melt together the butter, light brown soft sugar and golden syrup.
Pour the melted butter and sugar mixture into the oats and stir until the oats are fully coated. Put the mixture into a greased and lined tin and press it down with a silicone spatula to smooth out the top and create an even finish. Bake for 20-25 minutes until they are golden all over. Leave them to cool completely in the tin, then remove from the tin and use a sharp knife to cut it into squares.
For the full recipe with measurements, head to the recipe card at the end of this post.
What kind of oats should you use?
For these flapjacks I used standard porridge oats (also known as scottish oats or rolled oats). They do not have any additional ingredients, so make sure not to get them confused with instant oatmeal which has added sugar and milk powder.
How long do the flapjacks last and can they be frozen?
They'll keep for up to 1 week in an air tight container - if they last that long! They can be frozen, wrap them well or freeze in an airtight container.
Can these flapjacks be made gluten or dairy free?
Yes! For gluten free flapjacks, you will need to make sure the oats you are using are gluten free. For a dairy free version, replace the butter with a dairy free block butter alternative. Please do check the labels for everything you use to make the flapjacks if you are serving it to someone with an allergy or intolerance.
Why are they called flapjacks?
A flapjack is a baked oat bar that is a classic British bake. They are similar to granola bars and cereal bars. The "flap" part means a flat cake and the "jack" part means something common or ordinary. This could be in reference to the very simple method and basic ingredients for making flapjacks. In North America, a flapjack is something very different and refers to a type of pancake, so they are known as oat bars, granola bars or oat slices.
What size tin do you need for this recipe?
This recipe requires an 8 inch (20cm) square tin.
Can you add anything into this recipe?
Yes! Flapjacks are really versatile, so you can add lots of different mix ins, such as nuts, dried fruit and chocolate chips. You can also decorate the flapjacks with a layer or drizzle of chocolate. You can really get creative and adapt the flapjacks in so many ways!
Are flapjacks healthy?
Flapjacks can sometimes be thought of as a healthy snack, but as you may notice from the ingredients they contain high amounts of sugar and butter. While oats do have many nutritional benefits, sugary foods should of course be enjoyed in moderation and as part of a balanced diet.
More tips for making the Flapjacks:
- The flapjacks will look very loose when they come out of the oven, and won't seem to have set. Let them cool and they will firm up. Don't be tempted to over bake them.
- Let the flapjacks cool fully before trying to remove them from the tin, you can pop them in the fridge to speed this up if you're desperate to tuck in!
Troubleshooting
My number one tip for getting the best results is to read through this whole page of tips and recommendations before starting, and follow the recipe exactly. If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!
Recommended equipment & ingredients
I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!
More flapjack recipes...
Ingredients
- 350 g Porridge oats
- Pinch of Salt
- 200 g Butter unsalted
- 100 g Golden syrup
- 175 g Light brown soft sugar
Instructions
- Pre-heat your oven to 160C Fan/350F/Gas Mark 4 and line a 8" square tin with baking paper. I grease the tin first with a little butter to help the paper stick to it
- In a large mixing bowl, measure out the porridge oats, add the salt and stir it in
- Put the butter, golden syrup and light brown soft sugar into a medium sized saucepan on a low heat until the sugar has dissolved and everything is melted. Stir it all together as it melts
- Add the butter and sugar mixture to the bowl of oats and stir it in until all of the oats are fully coated
- Tip the mixture into the lined tin and use the back of a spoon or a silicone spatula to smooth it out and make it all an even layer
- Bake for 20-25 minutes until they are golden brown all over, then leave to cool fully in the tin. They will not look set when you get them out of the oven, but they will firm up as they cool down
- Remove from the tin and use a sharp knife to slice the flapjacks into squares
- Store in an airtight container in a cool place and eat leftovers within 1 week
Video
Notes
- I used unsalted butter for the flapjacks, you can also use a baking spread like Stork, or a dairy free spread.
- I really recommend using light brown soft sugar if you can for the flapjacks, but if you can't get hold of it, caster sugar will work too.
- Golden syrup is sold all over the world, so check the international section in your supermarket if you're not based in the UK. You can also buy it online from Amazon (see link in my recommended ingredient section further below). If you can't get hold of it, you can replace it with maple syrup or honey.
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
Sarah Barnes
These look lovely Kat.
Jody
Just made these. Quite honestly just the best flapjacks, added cherries and sultanas. Yummy
thebakingexplorer
Thanks so much for the lovely feedback Jody!
Miss C Flash
I must say I love flapjacks, especially with melted chocolate on top
Ana
Another day another amazing recipe!
Just whipped up a batch of these and they went within a matter of minutes! Absolutely scrumptious
Lynn
Hi Kat
This may be silly to ask but can you also melt the butter, golden syrup and sugar on a low heat in the microwave?
thebakingexplorer
Not silly at all! Yes as long as you just do it in short blasts and don't let it boil, it will be ok.
Lynn
Thank you so much 😊
Jody
Hey Kat, could I add dried fruit or cherries to this recipe ?
thebakingexplorer
Hi Jody, yes absolutely!
Lynn
Quick, easy and tasty!! I added dried dark cherries and dark choco bits. They're a hit! Thank you!
Sharon
Could I use peanut butter instead of biscoff in these?
thebakingexplorer
I've not tried it myself so I can't say for sure. Depending on what peanut butter you use, it may be less sweet.
Alison
Made these before exactly the same way… first batch were great but second batch today are all just crumbling….🫤I used soft stork… I’m assuming I shd really use butter ie fat that is solid at room temp? Although I made them exactly the same last time.
thebakingexplorer
Hi Alison, if the only thing you changed from the first time was using the soft stork, then yes I would expect that is the issue.
kate Stokes
lovely thank you so much
Rose
Hi I absolutely love all of your recipes and have not had one I didn’t like I’ve recently had my gallbladder removed and am now avoiding fat can you recommend a fat free alternative to butter or oil please as I feel terrible now when I have it
Thank you again x
thebakingexplorer
Hi Rose, I'm so happy to hear you've been enjoying the recipes! Unfortunately removing fat and replacing it with something else is going to impact the results of a recipe. I wouldn't be able to advise on what to swap it for as I've never tested this myself, and I expect it would change the result quite significantly. You may be better looking for specifically fat free recipes that are designed to always have no fat in them. I hope that helps!