These classic Fruit Flapjacks are soft, chewy and delicious. They take just 25 minutes to bake and are the perfect lunchbox treat or mid afternoon pick me up!
Flapjacks are something that my kids have always asked me to make regularly. They are one of my favourite things to make because they are so quick and easy. This recipe works every time!
I also have a fantastic recipe for soft flapjacks with condensed milk, but if I’m out of condensed milk, this is the recipe I always turn to.
Fancy trying a flapjack recipe with fresh fruit? Try these apple and blackberry flapjacks! If the idea of chocolate flapjacks appeal to you, then you might like these chocolate coconut flapjacks. Love Biscoff? Then you need to make my Biscoff flapjacks!
why you’ll love this fruit flapjack recipe
- uses store cupboard ingredients – even if you only bake once in a while, I bet you have everything in your cupboard right now!
- They keep well in an airtight tin or box.
- They are portable – great for popping in a lunchbox or just a quick snack. Have you just been asked to make something for a bake sale tomorrow? This recipe is perfect! As are these Simple Oat Biscuits – they’ve saved the day on many occasions.
- 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!
ingredients
Please scroll to the end of this post to find a printable recipe card with ingredient amounts and detailed instructions on how to make this recipe…
- medium rolled oats
- Demerara or soft light brown sugar
- butter – for the best flavour, always use proper butter rather than margarine
- dried fruit such as raisins, sultanas, cranberries, or apricots
- golden syrup or honey
- small pinch of salt
equipment needed for flapjacks
You’ll need measuring scales to weigh the ingredients, a large saucepan, a wooden spoon, a 20x20cm square baking tin and baking parchment to line the tin.
step by step instructions
Step one – melt the butter, demerara or soft light brown sugar, vanilla extract and the golden syrup or honey in a large saucepan over a low heat.
Step two – when the butter has melted and the sugar has dissolved, tip in the oats, a pinch of salt and the dried fruit. Using a wooden spoon, mix well so all the oats are coated in the syrupy buttery mixture, then tip into a 20x20cm lined square baking tin. Press the mixture down as evenly as you can, making sure you get into the corners of the tin.
Step three – bake for 20-25 minutes for perfectly soft, chewy flapjacks. Leave them to cool in the tin for about 20 minutes, then lift the flapjack out using the edges of the baking parchment. Cut into bars using a large, sharp knife. Place them back in the tin to cool down completely.
variations
- Add a tablespoon of mixed seeds
- Glace cherries would also work well and would be really good with white chocolate chips!
- For nutty flapjacks, add 25-50g of chopped mixed nuts. You will need to chop the nuts quite finely – if they are too large, you’ll have difficulty cutting the flapjack bars.
storing
Flapjacks will keep for up to 7 days in an airtight container. I often bake them on a Sunday night for the week ahead!
can flapjacks be frozen?
Yes, you can freeze flapjacks. Place them in freezer bags or an airtight container and freeze for up to two months. Defrost at room temperature or in the fridge before eating. Please be aware that the flapjacks may crumble after defrosting, but they will still taste good.
troubleshooting
If your flapjacks are too crunchy, then they have been overbaked. Flapjacks will still be soft when time is up, so it can be quite tricky to tell if they are actually ready. But please bear in mind that they will firm up a lot while cooling.
I personally find that it’s best to cut into these flapjacks while they are still warm. If you wait until they are cold, they will certainly crumble into pieces! I use a large, sharp knife to cut them (cut straight down – don’t use a sawing action) about 20 minutes after removing them from the oven.
If your flapjacks are too soft, then they were probably pulled from the oven too early. If you are having issues baking flapjacks, then it would be worth investing in an oven thermometer. They only cost a few pounds and can really make a difference to your baking.
more recipes using dried fruit
Fruit Flapjacks
These golden, buttery fruit flapjacks are soft, chewy and so delicious. They take just 25 minutes to bake and are the ideal afternoon pick-me-up!
Ingredients
- 175G Butter
- 175G Demerara or soft light brown (muscavado) sugar
- 1 Tbsp honey or golden Syrup
- 1/2 Tsp vanilla extract
- a pinch of fine salt
- 250G rolled oats (not jumbo)
- 75G sultanas, raisins or chopped apricots/cranberries
Instructions
- Grease and line a 20x20cm square tin with baking parchment, making sure it's a few cm higher than the edges of the 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, the pinch of salt and dried fruit and mix together well until the oats are completely coated in the melted butter and syrup.
- Tip the mixture into the lined tin and press down evenly, making sure you get into the corners. Bake for 20-25 minutes for soft, chewy flapjacks. They will still be soft in the middle, but will firm up as they cool.
- Leave the flapjack to cool in the tin for about 20 minutes, then lift out using the edges of the baking parchment. Using a large, sharp knife, cut the flapjack into squares.
Notes
Feel free to swap the raisins, sultanas or apricots for other dried fruit you prefer - for example, dried cherries, glace cherries, dried figs or cranberries.
If you're using jumbo raisins, or if your fruit is on the large side, you might need to cut it into slightly smaller pieces with scissors.
Flapacks will keep in an airtight tin for up to one week. They can also be frozen for up to two months.
Don't wait until the flapjack is completely cold before cutting - they will crumble! It's best to cut them while they are still quite warm.
Nutrition Information:
Yield:
10Serving Size:
10Amount Per Serving: Calories: 364Total Fat: 16gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 38mgSodium: 121mgCarbohydrates: 54gNet Carbohydrates: 0gFiber: 3gSugar: 33gSugar Alcohols: 0gProtein: 4g
They sound delicious!
Thanks, they were really popular here!
Looks so delicious and perfect for a healthy snack!
Thanks Natalie!
These are the best flapjacks ever. First time I made them I added dried cranberries as I had no apricots and second time I added some chocolate bits. Amazing but I have to hide them from my daughters or they would all go at once.
Yay, I’m so pleased you like them!I know what you mean – they are quite moreish. I have to hide them from myself!
Absolutely love this recipe. I keep the main ingredients like oats, sugar and honey but I use whatever I have in cupboards. My husband takes to golf as they travel well. M
Hi Mani, I’m so pleased you like them! Thanks for letting me know
I’ve made this recipe many times for my lovely nurse colleagues.. they ALWAYS ask me for the recipe… I substitute different dried fruit depending on my cupboard.. thank you so much!
Thanks Richard, I’m so pleased to hear that 🙂