Oat flapjacks

Wheat-free treats with endless combinations of fruit and nuts.


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8 ounces (225g) butter

6 tablespoons golden syrup

8 ounces (225g) soft brown sugar

1 lb (450g) rolled oats

2 teaspoons baking powder, dissolved in a little milk or water just before adding.

1 lb (450g) dried fruit and nuts


Melt the butter with the syrup in a saucepan. Add all remaining ingredients plus the dried fruit, nuts and any other flavouring. Pour in to two square or rectangular silicon trays (or other baking tray lined with parchment paper) and spread evenly before covering loosely with kitchen foil.

Cook at gas 3 (325f/170c) for 20-25 minutes – when the outer edge of the flapjacks looks cooked, tear a square or rectangle in the foil so that it still covers those edges but leaves the centre to cook.

Return to oven for a further 5 minutes or so – remove from oven when the centre is still soft but is golden brown. Allow to cool a little before cutting in to bars and leave to cool fully before removing from tray–if you can manage it!

My Tips:

For one half of the mixture, I used 6 ounces (175g) quartered dried apricots and 2 ounces (50g) chopped Brazil nuts: for the other half: 6 ounces (175g) glace cherries and 2 ounces (50g) of coconut strips.

Other flavour combinations could be chocolate and hazelnuts, figand pistachio nuts, date and walnuts. Nuts could be replaced with pumpkin and sunflower seeds–the variations are endless.

Adding some lemon or orange zest cuts through the richness.

Perfect for your comic relief (or any other) bake sale.

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© 2024 - Penny Melville-Brown
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