Get ready to say hello to your new favourite flapjack recipe! These classic Fruity Flapjacks are soft, chewy and so delicious. They make the perfect lunchbox treat or mid afternoon pick me up!
Flapjacks are something that my kids have always asked me to make on a regular basis. They are defintely one of my favourite things to make because
- I always have the ingredients in the house to make them at any given time
- They keep well
- They are portable – they are great for popping in a lunchbox or for a quick snack. Just found out you need to make something for a school bake sale tomorrow? This recipe is perfect! Also see these Simple Oat Biscuits – they’ve saved the day on many an occasion.
- They are adaptable. Want to dress them up? Drizzle them with chocolate! Not keen on the dried fruits I’ve used? Swap them for your favourite! Don’t like dried fruit? Leave it out!
- They are so QUICK AND EASY!
how to make fruity flapjacks
(Detailed instructions and ingredient amounts in the recipe card at the bottom of the post)
Melt butter, demerara sugar, vanilla extract and golden syrup or honey in a large saucepan over a low heat.
When the butter has melted and all the sugar has dissolved, tip in rolled oats and dried fruit. Mix well so all the oats are coated in the syrupy buttery mixture, then tip into a 20x20cm lined square baking tin. Bake for 20-25 minutes at 180C/160Fan/350F for perfectly soft, chewy flapjacks.
If you prefer a crunchy, crispy flapjack, bake for around 30 minutes or until golden brown around the edges. Do bear in mind that the flapjack will firm up while cooling.
how long will these fruity flapjacks keep for?
The flapjacks will keep for up to 7 days in an airtight container. I often bake them on a Sunday night for the week ahead!
This post was originally published April 2014. Republished on 29th August 2019 with new photographs and text.
Did you make these fruity flapjacks? Let me know what you thought of the recipe! leave a comment below and rate the recipe out of five by clicking on the stars in the recipe card.
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want to see more recipes using dried fruit?
- 175G Butter
- 175G Demerara Sugar
- 1 Tbsp Honey or Golden Syrup
- 1/2 Tsp Vanilla Extract
- 250G Rolled Oats (not jumbo)
- 75G Sultanas or Raisins (or a mixture of both)
- 50G Dried Apricots, chopped
- Grease and line a 20x20cm square tin. Preheat the oven to 180C/160Fan/350F.
- Melt the butter, vanilla, sugar and honey or golden syrup in a large pan. Once the butter has melted and all the sugar has dissolved, tip in the oats and dried fruit and mix together well.
- Tip the mixture into the lined tin, press down evenly and bake for 20-25 minutes for soft, chewy flapjacks. If you like a crispy flapjack bake for about 30 minutes.
Feel free to swap the raisins, sultanas or apricots for other dried fruit you prefer - for example dried cherries, figs or cranberries.
For soft and chewy flapjacks, bake for 20-25 minutes. For brittle, crunchy flapjacks bake for 30 minutes.
Nutrition InformationYield 10 Serving Size 10
Amount Per Serving Calories 364 Total Fat 16g Saturated Fat 9g Trans Fat 1g Unsaturated Fat 5g Cholesterol 38mg Sodium 121mg Carbohydrates 54g Net Carbohydrates 0g Fiber 3g Sugar 33g Sugar Alcohols 0g Protein 4g