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  • Flapjacks

These flapjacks are by far the easiest treat to bake and they always taste amazing. They don't take long either, so are perfect for a quick snack.

32 people made this

IngredientsServes: 10

  • 250g porridge oats
  • 125g butter, melted
  • 125g brown sugar
  • 2 tablespoons golden syrup

MethodPrep:15min ›Cook:20min ›Ready in:35min

  1. Preheat the oven to 200 C / Gas 6. Grease a baking tray and line the base with baking parchment.
  2. Chuck all of the above in a bowl and mix together until it’s a nice, sticky consistency. Make sure that the oats are all coated with the buttery, syrupy goodness. Add more if you think you need it. Spread out this delicious, gooey yumminess into the prepared baking tray and lightly press down evenly with the back of a spoon.
  3. Bake in the preheated oven until it goes crispy on top, about 20 minutes. And you’re done! Whack ‘em out the oven and eat them warm. Yum!


Feel free to add any additional extras (e.g. raisins, chocolate, peanut butter, marshmallows) in step two. These extras are really just limited by your imagination. In the past, I’ve found chocolate to be a real winner. It melts in the oven and oozes all over the place. Drizzle some over the top before putting it in the oven if you fancy, or cover them with a sprinkle of sugar. Just be creative with this recipe!

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An Easy Recipe For Fabulous Flapjacks!

Soft, melt in the mouth flapjacks with a little crunch on the top! Our Fabulous Flapjacks are based on a classic recipe that uses 4 essential ingredients. We’ve added raisins too but that’s an optional extra!

Our Fabulous Flapjack recipe is so easy and very popular. They’re ideal for lunch boxes or a sweet treat when you need a little pick me up.

Children will love helping to make this tasty treats and if they’re not into baking then they will most certainly love eating them! Follow our Fabulous Flapjack recipe below and see just how easy it is to match a batch!

Fabulous Flapjack Recipe

  • 250g Rolled Oats
  • 90g Light Muscovado Sugar
  • 90g Golden Syrup
  • 125g Butter
  • Handful Of Raisins (Optional)
  1. Preheat oven to 160°C.
  2. Line and grease a 20 x 30 cm baking tin.
  3. Heat the butter, sugar and syrup in a pan until the butter has melted and the sugar, dissolved.
  4. Add rolled oats and, if using, raisins.
  5. Stir well then transfer to the baking tin. Smooth out the flapjack mixture so it lays evenly across the tin.
  6. Bake in the centre of the oven for 25 minutes or until the edges start to turn brown.
  7. Remove from the oven. Leave to cool for 10 minutes in the tin.
  8. Remove from the tin and cut whilst still warm. If left to cool completely, the flapjacks will harden and become harder to cut.
  9. Enjoy!
  • Trying adding sunflower seeds or chopped apricots to the mix.
  • Finely grated apple (squeezed to remove a little juice) plus a dash of cinnamon added to the mix tastes fabulous too.
  • Tastes delicious drizzled with a little dark chocolate.
  • These flapjacks can be kept in an airtight container for up to a week.

We have shared many more yummy recipes on our blog including these Super Easy Healthy Chocolate Caramel Slices. Our healthy caramel slice doesn’t even need baking, you’ll just need a food processor and 15 minutes! They’re delicious.

Desperate times call for desperate measures…

I analysed the ingredients of the Rakusen’s flapjacks, and compared dozens of flapjack recipes. to work out how to replicate the Rakusen’s ones as closely as possible. I used the nutritional information on the packet to gauge how much fat/sugar/fruit/etc to include. And eventually, having done my research, I put on my apron and got busy.

My preparations paid off. These lovely homemade fruit flapjacks are moist, chewy and dense, studded with delicious dried fruits. They have a wonderful rich sweet flavour from the syrup and coconut – I’m not sure I would have noticed the coconut in the originals if I hadn’t read the ingredients list, but the subtle flavour definitely helps to make these super-yummy. Thanks for the inspiration Rakusen’s!


Many English friends really love Flapjacks. You can buy them at almost any bakery, but they are so simple to make yourself that you will never buy them again. A Flapjack is actually a muesli bar made with oats, sugar, syrup and butter. A Flapjack is a blank canvas – often nuts, currants, other dried fruits and chocolate are added, but you can get creative and add whatever you like. I’ve given some suggestions below.

‘Come, thou shalt go home, and we’ll have flesh for holidays, fish for fasting-days, and moreo’er puddings and flap-jacks and thou shalt be welcome.’ From Pericles, Prince of Tyre, by William Shakespeare.

Many English friends really love Flapjacks. You can buy them at almost any bakery, but they are so simple to make yourself that you will never buy them again. A Flapjack is actually a muesli bar made with oats, sugar, syrup and butter. A Flapjack is a blank canvas – often nuts, currants, other dried fruits and chocolate are added, but you can get creative and add whatever you like. I’ve given some suggestions below.

‘Come, thou shalt go home, and we’ll have flesh for holidays, fish for fasting-days, and moreo’er puddings and flap-jacks and thou shalt be welcome.’ From Pericles, Prince of Tyre, by William Shakespeare.

Flapjacks Recipe

TRADITIONAL BRITISH RECIPE: If you want to lose your teeth and gain a couple of stones overnight, this flapjack recipe is what you'l need to make your dream come true.

A recipe for the traditional deep, chewy and perfect for sharing Flapjacks.

Do not kid yourself, this is no diet food.

The Oxford English Dictionary records the word 'flapjack' as being used as early as the beginning of the 16th century, although at this time it seems to have been a flat tart or pancake.

Shakespeare refers to 'flap-jacks' in Pericles, Prince of Tyre, but this is one of the many anachronisms in his historical plays and does not suggest that he thought it was a middle eastern dish, merely a common English dessert of the time:

"Come, thou shant go home, and we'll have flesh for holidays, fish for fasting-days, and moreo'er puddings and flap-jacks, and thou shalt be welcome."

Later, flapjack would be used to describe something similar to an apple flan, but it is not until 1935 that the word is first used to describe a food made of oats. While in the UK this usage has mostly superseded earlier recipes, in North America, "flapjack" still refers to pancakes.

Flapjack recipe

I have all hte ingrediants but can't find my faithful school recipe.

Also I have some fruit and nuts to put in this time - do I have to take some of hte oats out?

I've got the most fabulous one in the world!

8oz oats
8 oz sugar
2 oz golden syrup
4 oz flour
pinch of salt
2 pinch bicarbonate of soda
2 tablespoons of water

Melt the butter, water and sytrup together

Add fruit/nuts/choc chips etc. (I just add them, I don't change the other proportions)

I have a fan oven and cook them at 150 degrees for about 35-40 minutes.

They are absolutely delicious, and the flour seems to ensure that they stay chewey, rather than crumbly or rock hard!

are 'oats' porridge oats or is there another kind?

Rolled oats I think - which I think is the same as porridge oats.

I brought Tescos own prridge oats yesterday and on hte ingrediants it says 'rolled porridge oats'.

I don't think you can use ready brek or other 'instant' porridge though

2 cups porridge oats
2 tablespoons demerara sugar
4 tablespoons golden syrup
1/2 cup butter
pinch of salt (optional)
1/2 cup dessicated coconut *
1/2 cup sunflower seeds*
1/2 cup plain chocolate chips*

*coconut and seeds optional you can replace them with raisins, mixed dried fruit, cashew or pecan nuts, whatever you like

set the oven to 180°C/350°F/Gas Mark 4

Grease a shallow baking pan.

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, salt, coconut, seeds, and chocolate chips, 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 golden brown.

Remove the tin from the oven and allow to cool for 15 minutes. Cut into squares, but leave in the tin until completely cool before removing.

Littlefish - sounds lovely but how much butter please?

Littlefish - you havn't got any butter on your ingrediants list to melt.

Sorry - 8 ounces of butter!

No no no no no. THIS is the recipe you need. Fabulously gooey and delicious.

250g porridge oats (the cheap type, not large ones),
150g Butter,
2 generous table spoons Golden Syrup
half a tin condensed milk,
100g demerera sugar
baking tin, no bigger than about 18cm x 28cm

Method: 1. Preheat the oven to 160 degrees c
2. Line the baking tin with baking parchment.
3. Melt the butter in a large saucepan over a medium heat and add the sugar and syrup. Keep gently heating and stirring until all is melted and mixed. If it starts to boil take it off the heat!
4. Add the condensed milk and mix. Bring to the boil for about a minute.
5. Remove from the heat and gradually add the oats, folding them in. All the oats should be coated, and the mixture quite dense, but still sticky. Don't add so many oats that the mixture becomes dry.
6. Pour the mixture into the tins and spread about so that it lines the tin to a depth of 2-3cm. Don't squash the mixture in, just spread it evenly.
7. Bake in the oven for about 15mins. You should take them out when they just start to go brown round the edges, don't leave longer than this. If they're still squidgy in the middle that's fine, they set on cooking.

You can substitute honey for the syrup and change the amount of sugar - I use less as they can turn out very sweet. I've also substituted some of the oats for assorted seeds and they're fab covered with a layer of chocolate.

Hey soupy - you dissin' my flapjacks?

Well I don't have any condensed milk - so it will be little fish's recipe this week. If I like it I will stick to it - if not I will give Soupy's a go.

Yes I am, LittleFish The condensed milk in mine ensures the flapjacks are gloriously soft just like M&S ones. I did extensive research with the recipe!

One of DSs teachers actually felt the need to tell me how fabulous it was after it appeared in the school recipe book. (I was worried at first when she asked if I was DS2s mother but turned out it was about flapjacks)

In the interests of fairness, I will try out your recipe Soupy. Mine, however are famed in the West Midlands and have been commented on by Ofsted inspectors at my school.

I'll take your teacher and raise you an ofsted inspector!

I don't care what your OfSTED inspector or DS's school teacher thinks of them

What I ned to know is how they compare to FabJacks from the Fabulous Bakin' Bros.

What Seeds Can You Put in Flapjacks?

I use a bag of mixed seeds. I put them in porridge too, oats and seeds are a great mix!

My bag of mixed seeds (you can get them from any big supermarket or health food shop. Mine are from Aldi) contain Pumpkin Seeds, Sunflower Seeds, Golden Linseeds and Hemp Seeds.

But, you can use any that you like, or skip them altogether. Alternatively, you could swap the seeds for nuts, again, any that you like.

I really love the texture of a flapjack with seeds, and just think they add something extra.

Easy flapjack recipes

Try our twists on these oaty snacks, from healthy fruit and nut versions to cheese and Marmite or lemon and raspberry. Plus, the ultimate classic flapjacks!

Published: June 3, 2020 at 4:58 pm

Looking for flapjack recipes? Want to bake with oats? Try our ideas here.


Classic flapjacks

Healthy flapjacks

Want to make your flapjacks healthier? This is the recipe you've been looking for, with date, sultana and almond making for a lighter version of the classic recipe.

Cheddar, leek and amaranth flapjack

This cheesy, herby flapjack contains amaranth – an incredible little seed that’s gluten-free and high in protein, calcium and vitamin C. This recipe makes for a filling and wholesome snack that would go well with a bowl of soup or act as a great post-workout energy bar.

No-bake vegan flapjacks

These dairy-free, oaty breakfast bars use dates and nut butter to hold them together. Experiment with different seeds and nuts in your next batch of flapjacks, and use agave for a vegan version.

Peanut butter flapjacks

An inventive new flapjack recipe that combines the wonder of PBJ (peanut butter and jam) with rolled oats, raspberry coulis and golden syrup.

Raspberry and lemon flapjacks

With a delicious layer of raspberries, these citrusy oat bars are sure to be a hit as an afternoon treat.

Cheese and Marmite flapjacks

A great way to pack in the oats without adding tons of sugar – these savoury flapjacks combine cheese and Marmite for an umami hit.

Jammy simnel flapjacks with scorched marzipan

Check out this mash-up of simnel cake and flapjacks, with a marzipan top and jammy filling. Packed with cherries, mixed spice and almonds, these easy bars make an ideal Easter treat to feed the family.

These heathy oat flapjacks are sandwiched together with an extra fruity berry layer – perfect for snacking on the go or a tea-time treat.

Make the most of seasonal Bramley apples in this apple crumble-inspired healthy flapjack recipe

Golden chewy flapjacks are an irresistible teatime treat, and these flapjacks have been given an extra fruity twist with juicy grated pear, dried apricots and cranberries for a colourful traybake perfect for picnics.

These oat, seed and fruit packed flapjacks really are the ultimate healthy snack. Prepare a batch, in just over half an hour, and have them ready to go for when the urge to snack strikes

Whip up some homemade frozen yogurt to serve alongside these sweet, oat-packed honey flapjacks for a delicious after-dinner treat.

A recipe for banana and chocolate-flavoured flapjacks, perfect for snacking on long walks. For this twist on the classic traybake, melted butter, treacle, golden syrup, and sugar are stirred into rolled oats, chopped banana and cocoa, then baked for 20 minutes. Scrumptious and easy.

Make a batch of these chocolate and ginger flapjacks for a teatime treat with a difference. You'll need good quality dark chocolate, stem ginger and ground ginger as well as the classic flapjack ingredients: butter, sugar, oats and golden syrup.

Bring a little sunshine into your kitchen with these apricot and sunflower flapjacks. A delicious snack, for all the family, ready in less than an hour, made with a base of tasty oats, delicious golden syrup, and melted butter.

Made with velvety chocolate and peanut butter, these decadent flapjacks are perfect for a special treat

These sweet and sticky flapjack squares are full of flavour and crunch – boasting dates, nuts and three kinds of seeds. They’re easy too, just melt butter with syrup and sugar, then mix with the other ingredients, bake, cool and enjoy!

Make it don't buy it: flapjacks recipe

Gooey, sticky flapjacks straight from the oven. Why buy these when making them is so fun and easy?

While, like chocolate brownies, you can buy a big box of flapjacks from a supermarket for a pound or so, those are normally dry and unfulfilling. The ingredients for flapjacks are very basic and cheap, and if you decide to make your own, you can make them as chewy or crunchy as you like.

This is a good recipe to make with children, as it's fast and involves minimal engagement with heat and sharp objects. If they're stirring the oats in, best to hold the pan though.

Gooey or brittle?

The recipe below outlines a method for making very gooey, chewy flapjacks. If you want to have more of a crunchy texture, use a little less syrup, roll the mixture thinner in the tin and turn up the temperature slightly to around 190/200°C. You can even pack more porridge oats in if you're strong enough.

Make it more interesting

You can add chocolate chips to the mix for extra indulgence, or drizzle chocolate on top.

You can also add raisins or dried apricots (or other dried fruit) but I personally think that this recipe is best when it focuses on the buttery, sugary flavour.

Notes on oats

If it's more convenient for you, substitute the 200g of jumbo oats for 200g of porridge oats. This will result in a less crunchy texture. Note that you shouldn't do this the other way round, as you will likely find that your flapjacks will be too crumbly.


  • 300 g unsalted butter, cut into small cubes
  • 100 g golden syrup
  • 300 g brown sugar
  • 250 g porridge oats
  • 200 g jumbo oats
  • 10.6 oz unsalted butter, cut into small cubes
  • 3.5 oz golden syrup
  • 10.6 oz brown sugar
  • 8.8 oz porridge oats
  • 7.1 oz jumbo oats
  • 10.6 oz unsalted butter, cut into small cubes
  • 3.5 oz golden syrup
  • 10.6 oz brown sugar
  • 8.8 oz porridge oats
  • 7.1 oz jumbo oats


  • Cuisine: English
  • Recipe Type: Dessert
  • Difficulty: Easy
  • Preparation Time: 10 mins
  • Cooking Time: 25 mins
  • Serves: 10


  1. Preheat the oven to 180°C. Melt the butter over a very low heat on the hob, stirring occasionally, and very lightly grease a shallow 23cm baking tin with butter
  2. When the butter is fully melted, add the syrup and brown sugar and stir until thoroughly mixed in, keeping the pan over a very low heat.
  3. Next, remove the pan from the heat and stir in the oats a little at a time. It's easier to make sure that all the oats are getting well covered if you don't just dump them all in at once, and this reduces the potential for a messy hob too.
  4. Stir all the oats in, making sure that they're all really well covered with the syrup, butter and sugar blend.
  5. Tip the mixture out into the greased baking tin, and pack it down hard with the back of a wooden spoon.
  6. Bake in the preheated oven for 15 minutes, then raise the temperature to 200°C and bake for another 5-10 minutes. The flapjacks should now be a fair amount darker on top, but not burned, and the mixture will be quite gooey. Remove the tin from the oven, and score lines with a sharp knife to mark out your squares.
  7. Leave the tin on a heatproof surface to cool for about 10-15 minutes, then cut your squares properly and place on a wire rack to fully cool.

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