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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 once completely cooled, they will keep their shape and be solid enough.
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.
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
Fudgy Oreo Brownies
Sweet Things
Date Bark
FAQs
You need to leave them to cool! Make sure they’re completely cooled before cutting them into 16 squares. This will help them to keep their shape and means that you don’t need to overcook them.
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.
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.
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.
I made this recipe for 32 portions and I used soft dark brown sugar instead of light brown and slightly more of it and more syrup and more butter because I added 200g of chopped dates too and the flapjacks had a lovely flavour. Thank you for this recipe, it’s very easy and the best I have tried so far!
Hi Sue, thank you for such a detailed review! The soft dark brown sugar and chopped dates sound like delicious tweaks, especially for 32 portions. We’re so pleased it’s the best flapjack recipe you’ve tried so far.
Really good recipe, so easy and straightforward in fact it’s idiot proof. I’m just not very good at sharing them!
Hi Erica, thank you so much, that really made us smile! We’re so glad you found it good, easy and straightforward, foolproof really is the goal with this one. As for the sharing struggle, that’s the biggest compliment of all!
best flapjak ever
Hi Kaiser, the best ever, we’ll happily take that! Thank you so much. So glad these flapjacks hit the spot for you, here’s to many more chewy, golden batches!