These delicious Spiced Plum Flapjacks are oat bars filled with a plum compote for a fruity flavour, they're also infused with lots of lovely warming spices, making them perfect for satisfying your autumn cravings! I love how easy flapjacks are to make, with such simple store cupboard ingredients too. Don't be put off by making the compote yourself, it's so simple and very difficult to go wrong. Plus it's a great way to enjoy plums when they're in season. These flapjacks would be a perfect snack in lunch boxes, on long journeys or just with a cup of tea!
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.
- Mixed spice is a British spice blend which typically contains cinnamon, coriander seed, nutmeg, cloves, pimento and ginger. If you live in a place where pumpkin pie spice mix is easily available, you can use this instead.
- I really recommend using light brown soft sugar if you can for the flapjacks and the plum compote, but if you can't get hold of it, caster sugar will work well 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.
- The flaked almonds on top are completely optional, omit them for a nut free flapjack.
- 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 Spiced Plum Flapjacks
Start by making the plum compote. Place the de-stoned and chopped plums into a pan along with the spices, cornflour and light brown soft sugar. Put on a low heat and put a lid on the pan. Leave to cook for 25-30 minutes until the plums are super soft. Mash up the mixture a bit with a fork or potato masher, it doesn't need to be super smooth. Set it aside to cool down.
For the flapjacks, in a mixing bowl stir together the oats, plain flour, spices, and light brown sugar. Melt the butter and golden syrup together in a pan on a low heat, then add the vanilla to it and stir in. Then pour the melted butter and syrup mixture into the mixing bowl, and mix everything together until the oats are well coated with the butter mixture.
Press about two thirds of the flapjack mixture into the bottom of a lined traybake tin until compact and even. Add the plum compote on top, then covered it with the rest of the flapjack mixture, it won't completely cover it, but this is what you want so the plum mixture can peak through. Sprinkle the flaked almonds over the top and bake for 25-30 minutes.
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 5 days in an air tight container - if they last that long! They can be frozen, although they are not their best after being frozen as the fruit layer can make the flapjacks a bit soggy when it defrosts.
Can these flapjacks be made gluten or dairy free?
Yes! For gluten free flapjacks, replace the plain flour with a gluten free plain flour blend. You will also need to make sure the oats you are using are gluten free. For a dairy free version, replace the butter with a dairy free spread. This recipe is already egg free.
What size tin do you need for this recipe?
This recipe requires a 9 inch square tin.
Can you make this recipe with other fruits?
I've not tried this recipe with other fruits, but in theory yes I don't see why it wouldn't work as the type of fruit does not affect the bake. Apples would be a great choice!
More tips for making the Spiced Plum Flapjacks:
- If you are really stuck for time you could fill them with jam instead, just stir some spices into the jam first for that autumn warmth.
- 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!
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!
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Spiced Plum Flapjacks
For the plum compote
- 500 g Plums de-stoned & chopped
- 75 g Light brown soft sugar
- ½ tsp Mixed spice
- ½ tsp Ground cinnamon
- ¼ tsp Ground ginger
- 1 tbsp Cornflour
For the flapjacks
- 165 g Butter unsalted
- 100 g Golden syrup
- 100 g Light brown soft sugar
- ½ tsp Vanilla extract
- 340 g Oats
- 160 g Plain flour
- 3 tbsp Flaked almonds optional
- Start by making the plum filling. After chopping all of the plums and removing the stones, put them into a pan along with the light brown sugar, cinnamon, mixed spice, ginger and cornflour
- Place on a low heat and put a lid on the pan. Let them cook down on a low heat for about 25-30 minutes until they are soft
- Roughly mash up the plum mixture with a fork or potato masher. It doesn't need to be smooth. Set it aside to cool down
- Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and line a 9" square tin with baking paper
- To make the flapjacks melt the butter on a low heat in a pan with the golden syrup, when it is fully melted add the vanilla and stir it in
- In a large mixing bowl, mix together the oats, plain flour, and light brown sugar
- Add the melted butter and syrup mixture to the bowl of oats, and mix it all together until the oats are fully coated
- Press about two thirds of the flapjack mixture into the bottom of a lined traybake tin until compact and even
- Spread the plum mixture on top, then cover it with the rest of the flapjack mixture, it won't completely cover it, but you want the plum mixture to peak through. Sprinkle over the flaked almonds
- Bake them for 25 minutes until they are golden all over
- Let them cool fully before cutting into squares, to speed up the cooling you can pop them in the fridge
- Store in an airtight container in a cool place and eat within 5 days