Flapjacks Recipe

My British flapjacks combine rolled oats and golden syrup to make crispy, crunchy, delightfully sweet bars. They’re naturally dairy-free and need only 4 ingredients! Watch the video below to see how I make them in my kitchen!

Course Snack

Cuisine British

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 150kcal

Author Arman Liew

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.

Video

Notes

Thinner flapjacks: Bake them in a 9x13-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