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My flapjacks combine rolled oats and golden syrup to make crispy, crunchy, delightfully sweet bars. This British staple needs just four ingredients and makes a wholesome snack or dessert.
Table of Contents
Why you need to make my British flapjacks
When I say ‘flapjacks,’ you’re probably picturing a massive stack of fluffy pancakes. In America, flapjack is a term for thick, diner-style pancakes. UK flapjacks are quite the opposite. They’re dense, chewy oatmeal bars held together by golden syrup and either butter or oil.
My family is obsessed with these oat-based bars and loves them as a snack between meals or as a lunchbox treat. They need just four ingredients to make. They are healthier than store-bought ones, which tend to be high in sugar and fat. I like to keep them as they are, but you can customize the flapjacks with different mix-ins or melt some chocolate on them.
If you’d like something similar but want to skip the baking, try my no bake oatmeal bars instead.
★★★★★ REVIEW
“As a Brit living in California, this flapjack recipe is a lifesaver. I love that they are healthier too (no butter!)” – Elaina
Key Ingredients
- Rolled oats. You can use quick-cooking oats, but your bars will be slightly chewier and softer in the middle. For gluten-free flapjacks, use gluten-free oats.
- Brown sugar OR coconut sugar. Sweetens the bars and keeps them soft in the middle. White sugar will work, but it will make for denser bars.
- Coconut oil. I used refined coconut oil, so there’s no coconut flavor. You can also substitute this for unsalted butter.
- Golden syrup. A thick, viscous syrup popular in Australia and the United Kingdom. I used Lyle’s Golden Syrup, but if you can’t find it, I’ve tested these with honey and brown rice syrup.
How to make British flapjacks
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1- In a large mixing bowl, combine the oats and brown sugar.
Step 2- In a microwave-safe bowl, melt the coconut oil and golden syrup. Combine the wet and dry ingredients.
Step 3- Transfer the mixture to the prepared pan and press into an even layer, and smooth the top.
Step 4- Place the pan in the oven and bake for 18-20 minutes, until golden brown. Let the bars cool completely, then slice.
Tips to make perfect flapjacks
- Make sure the sugar dissolves completely. I noticed that when the brown sugar was completely dissolved, it resulted in denser, less crumbly bars.
- Don’t over-bake them, as they’ll continue to firm up as they cool. I recommend removing them from the oven once the edges are golden brown.
- Cover with foil. If you notice coconut oil bubbling too much on top of the bars while baking, cover the pan with foil so it seeps back into the bars. This usually happens around the ten-minute mark, so keep an eye out then.
Storage instructions
To store: Flapjacks will keep at room temperature, covered, for up to 2 weeks.
To freeze: Place leftover flapjacks in a ziplock bag and store them in the freezer for up to 6 months.
Flapjacks Recipe
Video
Ingredients
- 4 1/4 cups rolled oats gluten free, if needed
- 1 cup brown sugar or coconut sugar
- 1/2 cup coconut oil or butter, melted
- 1/2 cup golden syrup or honey
Instructions
- Preheat the oven to 180C/350F. Line an 8 x 8-inch pan with parchment paper and set aside.
- In a large mixing bowl, add the oats and brown sugar and mix until combined. Add the coconut oil and golden syrup and mix until fully incorporated.
- Transfer the flapjack mixture into the lined pan and press down until smooth on top. Place the flapjacks in the oven and bake for 17-20 minutes, until the edges are beginning to go golden brown.
- Remove the flapjacks from the oven and let them cool in the pan for 10 minutes, before transferring to a wire rack to cool completely. Once cool, slice into bars.
Notes
- Thinner flapjacks: Bake them in a 9×13-inch tray and reduce the cooking time to 15 minutes.
- Cakier flapjacks: Add all ingredients to a food processor, blend to combine, then press into the pan and bake.
- Storage: Flapjacks will keep at room temperature, covered, for up to 2 weeks.
Nutrition
Flapjack Variations
The beauty of these flapjacks lies in their customization options. I prefer to keep them plain so the golden syrup flavor shines, but here are some delicious flavors I’ve experimented with:
Honey: Instead of using golden syrup, use good-quality raw honey. I love using Manuka honey, as it has a more mellow flavor.
Banana: Omit half a cup of the rolled oats, but add 2 large overripe bananas, mashed. Add 1/2 tablespoon of cinnamon for some added flavor.
Peanut butter: Replace half the coconut oil with smooth peanut butter, and replace the golden syrup with honey.
Apple: Replace half the coconut oil with unsweetened applesauce, and add 1/2 cup of dried apples OR 2 chopped Granny Smith apples.
Chocolate: Add 1/2 cup of cocoa powder and drizzle the baked flapjacks with melted chocolate.
Short & sweet great!…..
these remind me so much of my British staple but healthier. Yum Yum!!!
Interesting recipe. But I would like to ask you. Why is it called “Flapjacks”?
Amazing recipe. Oats I have always in my home haha. Thanks!
My family came from the UK years and years and years ago and so I’ve had flapjacks growing up. This is a good solid recipe and it is delicious and it brings back so many memories. Thank you so much.
I’m from England so I remember my Mum making these.
So will be trying these
Could I use dates in this recipe and less sugar?
I haven’t tried but you are welcome to experiment and see.
Can I use all maple syrup instead of honey?
Yes!
Thank you for sharing your recipe, I had to end up using a mixture of 1/2 molasses and 1/2 pancake syrup because I realized I had run out of golden syrup so apart from them looking a little dark, they were still very tasty!
Can you use something besides corn syrup? Maybe agave ?
Yes that works!
Can I use an artificial sweetener instead of sugar?
Yes!
Great flavors, but, like Brenda, my flapjack was not the brown color in your picture, nor as crispy looking.
It sounds like you underbaked it, cook it several minutes longer.
Can I half the recipe and pour into large cupcake tin molds? How long would I need to bake if I do that?
I don’t see why not! Bake it for 10-12 minutes, or until golden.
Great recipe. Very easy to make. Accurate instructions. Excellent result. I used half rolled oats and half porridge oats as I like the density:)