• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Last Food Blog
  • All Recipes
    • Breakfast
    • Lunch
    • Appetizers
    • Dinner
    • Salads
    • Soup
    • Sides
    • Desserts
    • Cake
    • Treats
  • Breakfast
  • Lunch
  • Dinner
  • Meal Plans
  • About
    • Work with Me
    • Contact
    • Privacy Policy
menu icon
go to homepage
search icon
Homepage link
  • Home
  • About
  • All Recipes
  • Vegetarian Dinners
  • Lunch
  • Salads
  • Vegetarian Soups
  • Vegetarian Breakfast Recipes
  • Meal Plans
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Flapjacks

    Flapjacks

    Published: August 2, 2017, Modified: February 7, 2020, By: Michelle Alston

    • Facebook232
    • Twitter
    Jump to Recipe
    Flapjacks - thelastfoodblog.com
    Flapjacks - thelastfoodblog.com

    I've been making some snacks to take with us for our camping trip, and I wanted something reasonably healthy that could also be considered a treat. Because, you know kids, and it's the summer holidays and treats seem to be constant at the moment. So I made some flapjacks, and I packed them with nuts and seeds. Because that makes them a little more substantial as far as I'm concerned. I also think flapjacks are a really good idea for camping. I mean they are practically survival food, so just in case we get caught in a brutal storm or the cooler packs, up they are coming with us.

    Flapjacks - thelastfoodblog.com

    I've made these flapjacks a lot in the last few weeks, I've been trying to make the perfect flapjack. The kind that doesn't break your teeth or crumble into granola when you take it out of the tin. All of these things have happened in my efforts to make the perfect flapjacks. I also wanted to make a slightly healthier flapjack, so I tried various recipes without golden syrup. None of them came close to the flapjack made with golden syrup, so I went with the syrup. I feel like I have succeeded a bit though, by adding all the nuts, seeds and a little dried fruit. Apart from the golden syrup these are almost breakfast bars, well nearly, at a stretch, maybe.

    You could go with your favourite nuts or seeds for these flapjacks, I used a mix of walnuts, hazelnuts, brazil nuts and almonds. For the seeds I used sunflower and pumpkin. I also soak the sultanas in freshly squeezed orange juice for a little more sweetness and a little hint of cinnamon makes these flapjacks a little more special. The best tip I can give you about these is to make sure you leave them to cool completely before you cut them. Scoring them with a sharp knife before you bake them may also help with cutting. These flapjacks are great for camping trip snacks or after school treats. They will keep in an airtight container for up to a week, see, perfect for camping! Oh and any crumbly bits hanging around the tin, they are really good in some natural yogurt.

    Flapjacks - thelastfoodblog.com
    Flapjacks - thelastfoodblog.com
    Flapjacks - thelastfoodblog.com
    Flapjacks - thelastfoodblog.com

    Flapjacks

    Fully loaded flapjacks, perfect for camping trips or after school snacks.
    5 from 5 votes
    Print Pin Rate
    Course: Snack
    Cuisine: British
    Diet: Vegetarian
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Servings: 8 large bars or 16 small
    Calories: 167kcal
    Author: Michelle Alston

    Ingredients

    • 200 g porridge oats
    • 100 g butter I used salted butter
    • 80 g sultanas
    • ½ a large orange, juiced
    • 2 heaped tbs pumpkin seeds
    • 1 heaped tbs sunflower seeds
    • 80 g mixed nuts roughly chopped
    • 1 teaspoon cinnamon
    • 4 generous tbs golden syrup
    Prevent your screen from going dark

    Instructions

    • Pre heat the oven to 180 degrees C / 356 F. I use an electric fan oven, please adjust according to your own oven.
      Line a square cake tin with parchment paper.
    • Add the sultanas to a small bowl then cover with the orange juice, leave for as long as you can so the sultanas soak up the juice and get nice and plump.
    • Melt the butter and golden syrup in a medium pan over a low to medium heat. As soon as the butter melts turn off the heat.
    • In a large bowl mix together the oats, nuts, cinnamon, seeds and sultanas. Pour the melted butter and syrup over the oat mix then stir well. Making sure everything is coated in the butter and syrup.
    • Tip the oat mix into the prepared cake tin, then push it down with the back of a large spoon. Score the flapjack mixture with a sharp knife into 8 or 16 portions.
    • Place the tin on the middle shelf of the over and bake for 20 to 25 minutes, turning halfway through baking. The flapjacks should be golden brown. Leave to cool slightly in the tin. Lift the paper containing the flapjacks and transfer to a cooling rack, leave to cool completely before cutting.
    • Store in an airtight container for up to a week.

    Notes

    For this post I have cut the flapjacks into larger bars, I usually serve them in squares, which would result in 16 portions.

    Nutrition

    Calories: 167kcal
    Did you Make this Recipe? Save it Today!Mention me on Instagram at @thelastfoodblog or tag #thelastfoodblog!

    *Calories are approximate and are per small portion.

    « Courgette Quiche with Cherry Tomatoes & Feta
    Roasted Tomato Soup with Basil »
    • Facebook232
    • Twitter
    2 Free Recipe Ebooks

    Join my free email list to receive my 'Little Book of Curries' and 'Quick & Easy Dinners' ebooks. You'll also never miss a recipe!

    Reader Interactions

    Comments

    1. Tammy

      July 01, 2019 at 12:44 am

      When you say, turn them around, do you mean to flip them over?

      Reply
      • Michelle Alston

        July 01, 2019 at 8:34 am

        Hi Tammy, you need to turn the tray around in the oven so the flapjacks cook evenly 😉

        Reply
    2. Edyta at Innocent Delight

      August 07, 2017 at 1:37 pm

      5 stars
      I have never had flapjacks but I love all the flavors in yours. I will have to make them soon 🙂

      Reply
      • Michelle Alston

        August 07, 2017 at 2:41 pm

        Thank you Edyta, I hope you enjoy them if you get a chance to make them x

        Reply
    3. Suzy

      August 07, 2017 at 12:23 pm

      This is my kinda snack!

      Reply
      • Michelle Alston

        August 07, 2017 at 2:41 pm

        Mine too 😉

        Reply
    4. Emma @ Supper in the Suburbs

      August 07, 2017 at 11:55 am

      I love flapjacks! Can't say I've tried them with seeds before but will give it a go!

      Reply
      • Michelle Alston

        August 07, 2017 at 2:40 pm

        I hope you enjoy them Emma 🙂

        Reply
    5. Gina Marie

      August 07, 2017 at 11:12 am

      5 stars
      I didn't know they called them flapjacks over there that's kind of cool I love these bars after a post workout ...these look really yummy!

      Reply
      • Michelle Alston

        August 07, 2017 at 11:42 am

        Thanks Gina x I know, we have a lot in common food wise I think, we just use different names sometimes 😉

        Reply
    6. Dannii

      August 07, 2017 at 10:22 am

      5 stars
      I like the idea of adding seeds to flapjacks. Flapjacks always remind me of being a kid in school.

      Reply
      • Michelle Alston

        August 07, 2017 at 10:46 am

        Thanks Dannii 🙂

        Reply
    7. Ashley @ Big Flavors from a Tiny Kitchen

      August 07, 2017 at 1:01 am

      I've only heard of pancakes referred to as flapjacks, but these look fantastic! Love the combination of ingredients - would be perfect for a road trip or camping 🙂

      Reply
      • Michelle Alston

        August 07, 2017 at 10:01 am

        Thanks Ashley, they are also known as cereal bars in the US 😉

        Reply
    8. Mark, CompassandFork

      August 02, 2017 at 9:23 pm

      5 stars
      These flapjacks are a great idea for camping or any outdoor activity. We are keen hikers and we enjoy little treats like this to give you a pick me up.

      Reply
      • Michelle Alston

        August 03, 2017 at 12:05 pm

        Thanks Mark, I think they will be perfect for a pick me up 😉

        Reply
    9. Megan Davis

      August 02, 2017 at 9:10 pm

      5 stars
      Woooww! I really love flapjacks, these are my childhood snacks, thanks for the recipe. 🙂

      Reply
      • Michelle Alston

        August 03, 2017 at 12:04 pm

        You're very welcome Megan x I hope you enjoy them 🙂

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Michelle alston profile

    Hi, I'm Michelle. I'm here to help you make deliciously good healthy food for you and your family. There will be no crazy long lists of ingredients, no hard-to-find ingredients, just simple, good food that everyone will enjoy

    More about me →

    Trending Recipes

    • Easy Vegetable Orzo Soup with Spinach
    • Creamy Cauliflower and Chickpea Curry
    • Butternut Squash and Chickpea Curry
    • Irish Vegetable Soup
    • Easy Quorn Bolognese
    • Easy Vegetable Pasta Bake

    Vegan Recipes

    • Air Fryer Baby Potatoes
    • Air Fryer Butternut Squash
    • Air Fryer Potato Wedges
    • Peanut Butter Stir Fry With Crunchy Veggies
    • Lentil and Potato Curry (Vegan)
    • Spicy Jackfruit Fajitas

    More Vegan Recipes

    Follow @thelastfoodblog

    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    Subscribe for updates & FREE eBooks

    Join my free email list to receive my 'Little Book of Curries' and 'Quick & Easy Dinners' ebooks. You'll also never miss a recipe!

    Footer

    ↑ back to top

    As Featured In

    Logos of places this blog has been featured

    About

    • Privacy Policy
    • About TLFB

    Get in touch

    • Contact
    • Work with me

    Copyright© 2022 · The Last Food Blog · Made with  by Michelle Alston

    • 232
    480 shares