Flapjack pictured to describe a variety of ingredient you can add

Ratio: Flapjacks

Ann Storr
Want to clear out those bits and bobs of cereal, dried fruit, nuts?
5 from 1 vote
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Course Snack
Servings 16 flapjacks



  • 300 grams rolled porridge oats Don't use all jumbo oats; maximum 100 grams jumbo
  • 100 grams nuts, seeds, dried fruit, chocolate, handfuls of leftover cereal... If you have 150 grams of little bits and bobs to use up, do use them, but then decrease the amount of oats in the mixture
  • 75 grams sugar caster, soft brown – whatever
  • 150 grams golden syrup
  • 200 grams unsalted butter/vegan equivalent + a little more for greasing
  • Good pinch of salt


  • Line your baking tin with greaseproof paper and turn your oven to 180°C.
  • Whilst the oven is warming, place the butter in the oven proof dish and melt as the oven warms; when the butter is liquid, golden syrup and sugar together and stir until fully combined. Pour into a large mixing bowl.
  • If you are using any nuts, place them on a baking tray and toast in the warming oven for around 10 minutes. If you're using any whole nuts, chop them into smaller pieces once roasted. If using, chop any large fruits (e.g., figs, dates, glace cherries) or chunks of chocolate into smaller pieces.
  • Pour the dry ingredients into the wet. Stir well, making sure that every little oat is drenched in syrup
  • Pat the flapjacks into the corners of the pan and a flat top but not too firmly – you’ll never get them out!
  • Bake for about 25 minutes until bubbling and golden
  • Leave to cool in the tin, and cut into squares


  • Keep in a lidded, airtight container for up to a week. If they last that long. (They might last longer than a week but they’ll go stale)
Keyword cheap recipies, family recipies