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I am happy to say there IS a foolproof way to make Flapjacks that works every single time. In just 6 ingredients and 20 minutes in the oven, you have a chewy, sticky classic traybake treat – I’m letting you in on the secret to the ultimate recipe!
This recipe will forever remind me of coming home from school and raiding the cake tin expectantly. I am overjoyed that, judging by the comments at the bottom of this recipe, so many of you are now making your own memories with it!
Knowing how to make Flapjacks perfectly every time is a rite of passage that is so satisfying once you get the hang of a recipe that works for you.
❗️Quick note on Flapjack in the US and UK: They’re not the same thing! In the States, a flapjack is a kind of thick pancake, whereas in the UK it’s a chewy granola-style oat bar.
Back to the British version… There are so many different ways to make them, but I am VERY happy to report that I have done the testing and experimenting on this classic snack so you don’t have to.
There is a secret to making sure this is the ultimate FOOLPROOF Flapjack recipe (shhh… it lies within the oats we use 🤫).
Once I discovered this, there was no going back for me. See the box below to find out more on what I recommend using, and why (i.e. getting the right combination of chewy and crunchy while also being moist and flavourful!)
Traditional Flapjack originated in Great Britain and is made from butter, golden syrup, sugar and oats (my recipe has a touch of salt too and a chocolate topping to give it an edge).
Of course, there are a number of variations, with additions such as peanut butter, honey or banana.
But for me, nothing can top the classic Golden Syrup version. (If you’re outside of the UK, you might not be able to source this. Light maple syrup or honey are the closest substitutes. Corn syrup will work but the flavour and texture differ.)
Make sure you’re not tempted to over-bake these. They might seem squidgy when they come out of the oven, but just like with my Peanut Butter Brownies, once completely cooled, they will keep their shape and be solid enough.
When it comes to the consistency of the Flapjacks, we found this ingredient ratio and baking time to be exactly right, however, there are a few basic things to bear in mind to make sure your treats stay intact (see these in the tip box below.)
I love making batches of these for packed lunches, after school snacks, elevenses or a grab-and-go bite, but beware – in my house they tend not to last long once family members know they’re available!
For similar demands, you could also try out my Granola Bars, Oat Cookies and Energy Balls.
Why you’ll love this Simple Flapjack recipe
⭐️ Only 6 ingredients
⭐️ No faff or fancy equipment needed
⭐️ Energy-packed snack for busy kids (and grown-ups)
Amazing recipe, made it for my kids rugby teams and it’s a regular after the match now 👌🏼
Which oats to use
After making this many batches of homemade flapjacks over the years, I noticed something about the oats I used. (No exaggeration – I can safely say the success of your baking lies in the type of oats you use!)
💥 HERE IS THE SECRET 💥… I use half rolled oats and half jumbo oats.
Rolled oats are more likely to be used in porridge. They absorb moisture well and carry flavours. Jumbo oats tend to be bigger and crunchier, keep their shape more, and are more likely to be used for biscuits and cereal bars. Instant oats are more processed, are finer in texture and are mushier when cooked.
In summary:
🦴 You can use just rolled oats but the texture is chewy, without much crunch
🍂 You can use just jumbo oats but they will be very crunchy, a little dry, and to be honest? Not my favourite
🌟 HALF AND HALF (rolled and jumbo) are honestly the BEST combo – both crunchy and chewy – yum!
🚫 Instant oats (like Ready Brek) are a no-no for flapjack
IMAGE: See the photo below showing the different between using just rolled oats (the bottom one) and using this recipe with half rolled and half jumbo (the top one)…
Flapjack Ingredients
- Butter – Unsalted or salted is fine. If you use salted, reduce the salt in the recipe to ½ tsp.
- Golden Syrup – No golden syrup? Light maple syrup or honey are the closest substitutes. Corn syrup will work but the flavour and texture differ.
- Sugar – Soft light brown sugar.
- Oats – I use a mixture of jumbo whole oats and rolled oats for a good consistency of both light/crumbly and dense at the same time.
- Salt – You can leave this out for small children but it does bring out the flavour and add something.
- Milk chocolate – Melted to drizzle (any kind). I use this kind for baking.
How to make Flapjacks
1. Preheat your oven, line your baking tray and then add your butter, sugar and golden syrup in a large pan and heat gently, as per the full recipe below.
2. Once the sugar has dissolved, remove from the heat and stir in the oats and salt.
3. Put your mixture into your baking tin and pat down flat with a spoon. Bake as per the recipe below until golden brown.
4. Leave to cool well before slicing and drizzling over the melted chocolate.
Tips for getting the right consistency
To make sure your Flapjacks don’t crumble or fall apart, consider these basics:
✅ Oats: There is a whole section on this further up this post, which explains why we recommend using half rolled oats and half jumbo oats. It means chunky, crunchy Flapjacks which also absorb flavours and moisture, making them a little squidgy and help them to bind together. If you only use one type, the results may be different.
✅ Golden syrup: This recipe is based upon the use of this sticky syrup, which does help gel things together. While you can definitely try substitutes such as maple syrup or honey, they may not have exactly the same binding effect.
✅ Sugar: Make sure you fully dissolve the soft light brown sugar in the part of the recipe that requires it, as this will help everything stay intact.
✅ Stirring: Sometimes if the wet ingredients are not thoroughly mixed in, and the oats are not fully coated, it can lead to the Flapjacks falling apart. So make sure you give the whole thing a really good stir.
✅ Tin: You will definitely need a tin for this recipe, not a ceramic dish or any other kind of oven dish. This is because we need the heat to transfer throughout the whole tray bake, and anything other than a tin might give you underbaked results.
I make my Flapjacks with a 20×20 cm (8×8 inch) tin as this is exactly the right size for an even bake. The depth is not overly important, just make sure the tin is high enough to fit the mixture in. A smaller tin would mean a deeper, thicker Flapjack, for example, which would need a different baking time.
✅ Cut when cool: This is very important! Allow the whole thing to cool completely before attempting to cut it into portions, otherwise it’ll be sure to crumble everywhere.
Substitutions
- Golden syrup – This gives the lovely sticky texture. You can replace it with honey if you prefer but it can be more unpredictable as honey is a natural product where the consistency varies. The flavour can also be quite strong. Light maple syrup could also work, and if you use corn syrup, this will work but the flavour and texture will be different.
- Brown sugar – Soft light brown sugar gives a good flavour but caster sugar will work too.
Storing
In my experience they don’t last long enough to be stored, but if your family is resisting too much temptation, you can store them in an airtight container for about 7 days.
In the freezer You can also freeze them in portions for up to a month.
More favourite tray bakes…
Traybakes
Rocky Road {Best Ever Recipe!}
Sweet Things
How to Make Honeycomb
Sweet Things
Date Bark
Sweet Things
Fudgy Oreo Brownies
FAQs
This is usually down to cutting them before they are completely cold. If you want neat slices, let them go totally cold before cutting. It can also be when they are slightly underbaked.
However, the oats you use do make a big difference in this recipe: Make sure you’re using half rolled oats and half jumbo oats, as per the full ingredients list, to get the right consistency.
Also, use a 20×20 cm (8×8 inch) tin, stir the wet mixture thoroughly before putting it into your tin, dissolve the sugar properly and try to use golden syrup if you can, as this is very sticky and helps everything to bind.
Some brands of oats may absorb wet ingredients differently, so this could also be a factor in the crumbliness. These quantities are based on the tests we did using our oats, so try again using slightly less of the ones you have if you’re struggling to keep the mixture together.
You need to leave them to cool! Just like with my Nutella Brownies, Creme Egg Brownies and Chocolate Orange Brownies, we want them to still be a bit wobbly in the middle when they come out, because once completely cooled, this means they’ll be exactly how we want them… a bit squidgy but intact. We don’t want them over-baked and hard.
No, they’re very different things! In America, a flapjack is a kind of thick pancake, whereas in the UK it’s a gooey, chewy, granola-style oat bar. Any USA readers – please tell all about your flapjacks!
For me the perfect flapjack is a chewy one, with slightly crunchy edges. If you’re a fan of more crunchy flapjack, just cook for slightly longer than the recipe says.
Sure. Just replace the butter with a dairy-free spread, and make sure you use vegan chocolate or omit it altogether.
This is almost always down to overbaking. In future, just turn your oven down by a fraction and cook them for 5 minutes less.
They will keep in an airtight container for up to about 7 days, although they are best when they’re fresh. You can also freeze them in portions for a quick-grab snack. I wrap each piece in baking paper, and then store them together in a freezer bag for easy access. Allow them to defrost properly before enjoying them (they don’t take long).
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Easy Flapjacks {Foolproof Recipe!}
Ingredients
- 225 g (1 cups) Butter
- 150 g (1/2 cups) Golden Syrup, See notes for substitutes
- 150 g (3/4 cups) Soft light brown sugar
- 450 g (5 1/2 cups) Oats, See notes
- 1 tsp Salt
For the topping:
- 100 g (2/3 cups) Milk chocolate, Melted
Instructions
- Preheat your oven: 170℃ fan/190℃/Gas Mark 5 (340F).
- Prep the tin: Line a 20×20 cm baking tray with baking parchment.
- Melt first ingredients, stir in oats and salt: 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.
- Mix well: Give the entire mixture a really good stir so that all of the oats are coated.
- Into the tin: Pour the mixture into your lined baking tin and pat down with the back of a spoon.
- Bake: Pop into the oven for 20 minutes. (The edges should be starting to brown but the middle should still be soft and wobbly.)
- Slice when cool: When the flapjack is cold, remove it from the tin and slice your flapjacks into 16 squares with a sharp knife.
- Finishing chocolate touch: Drizzle over the melted chocolate and allow to set.
Did you make this recipe? Click here to let us know how it went and give it a ⭐️ rating! Your feedback helps us to make more recipes you really want.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation. Nutritional values are per portion unless otherwise stated.
This post was originally published on March 2, 2021 and updated later to make improvements.
This is such a great recipe!! I did a cranberry and dark chocolate version with some added mixed seeds.. delicious 😋
Hi Paula, a cranberry and dark chocolate version with mixed seeds sounds absolutely delicious! Thank you for sharing your twist, other community members will love trying that. Thanks for the five star review too.
I have made these many times now they are so easy to make I put choc chips in the mixture before I cook it so they melt into the flapjack and they are so delicious the salt makes all the difference to the taste
Hi Kelly, thank you for the five star review! Stirring chocolate chips into the flapjack sounds absolutely delicious. We agree the salt makes all the difference, thanks for sharing your tip with other community members.
Amazing I live on my own i started cooking a year ago I have gone from.strength to strength .
I use You’re recipes all the time
Thanks
Hi John, thank you for the five star review! It’s wonderful to hear you are getting better and better since you started cooking a year ago! Sarah will be so pleased her recipes have been part of that journey!
I haven’t made these yet, but they do look yummy. I need to order the jumbo oats and syrup because I haven’t seen them in the U. S. If I wanted to add banana or other fresh fruit to them, are there any changes I would need to make to the recipe? Thanks
Hi Kim, if you can’t find golden syrup, you can replace it with honey if you prefer but it can be more unpredictable as honey is a natural product where the consistency varies. The flavour can also be quite strong. Light maple syrup could also work, and if you use corn syrup, this will work but the flavour and texture will be different.
We haven’t tested adding banana or fresh fruit, so we can’t say how it would affect the bake, but dried fruit has worked well for other community members.
I’ll be ordering the oats and syrup tomorrow. After that I’ll see about getting some dried fruit and fruit
powders to add to it. I’ll let you know how it goes.
I always go by something Paula Dean said. “Make the recipe the way it’s written and then make it your own!”
Hi Kim, that’s such a great motto to bake by! Dried fruit and fruit powders sound like a lovely way to make the flapjacks your own once you’ve tried the original. We can’t wait to hear how it goes.
Delicious. I added seeds and dried fruit and it turned out great
Hi Doreen, thank you for the five star review! Adding seeds and dried fruit is such a lovely way to switch up our flapjacks, and we’re so pleased they turned out great. Thanks for sharing your idea with other community members.
Absolutely love your recipes. They are so easy and simple to follow, written in “layman’s” terms.
My husband adores your flapjack recipe, which I have to make on a regular basis.
Hi Linda, what a lovely thing to say, thank you so much. We’re so glad you find the recipes easy to follow, and that the flapjacks are such a favourite with your husband. We hope you both keep enjoying them for a long time yet.
It’s very nice and squishy so trying it in my oven for longer this time to hopefully crisp it up a little but really nice and easy to follow instructions
Hi Ian, thank you for the five star review! These are meant to be a little squidgy straight out of the oven, but they firm up once they’ve completely cooled. If you prefer them crunchier, cooking them for slightly longer is exactly the right thing to do.
These are reliable and delicious go to but will this recipe work with plant based (vegan) butter please? Thx
Hi A, thank you so much for the five star review. Sure, just replace the butter with a dairy-free spread, and make sure you use vegan chocolate or omit it altogether. We hope your next batch is just as delicious.
Turns out perfectly every time!
Hi Megan, we’re so pleased these flapjacks turn out perfectly every time for you, that’s just lovely to hear. Thank you so much for the five star review!
Yummy
Hi Carol, we’re so pleased you thought these flapjacks were yummy, they really are a lovely simple treat. Thank you so much for the five star review, it’s very much appreciated!
I make this recipe regularly and just use the microwave and find it really quick, easy and tasty. I make a batch every month and then stick them in the freezer and pull out slices when needed for holiday clubs, days out or a treat. I’ve substituted 100g of butter for seed butter to add some extra nutrients to it.
Hi Kim, thank you for sharing how you make these regularly! Using the microwave to keep it quick, freezing batches for holiday clubs and days out, and swapping in some seed butter for extra nutrients are all wonderful tips. Thank you so much!
Amazingly delicious . Couldn’t stop eating them! Thanks
Hi Vi, thank you so much for the five star review! We are so pleased you found the flapjacks amazingly delicious. They really are a moreish little treat.