Chewy or Crunchy Flapjacks
Indulge in the ultimate homemade treat with these versatile chewy or crunchy flapjacks, a classic British recipe that's as simple as it is satisfying. Made with rich unsalted butter, golden syrup, and light brown sugar, these oat-based bars are fully customizable to suit your cravings—add chocolate chips, nuts, or dried fruits for irresistible flavor combinations. Whether you prefer them soft and chewy or golden and crisp, this recipe offers easy adjustments to get your perfect texture. With just 10 minutes of prep time and a short bake, these flapjacks are a breeze to whip up for breakfast, snacks, or dessert. Serve them warm with tea or pack them as a convenient, portable treat—either way, their caramelized sweetness and wholesome rolled oats will keep you coming back for more.
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Recipe Information
Ingredients
- 150 grams unsalted butter
- 100 grams golden syrup
- 125 grams light brown sugar
- 250 grams rolled oats
- 1 teaspoon vanilla extract
- 0.5 teaspoon salt
- 50 grams optional add-ins (chocolate chips, nuts, dried fruit)
Instructions
Preheat your oven to 180°C (160°C fan) or 350°F and line a 20cm x 20cm (8-inch) square baking tin with parchment paper.
In a medium saucepan, melt the unsalted butter, golden syrup, and light brown sugar over low heat, stirring occasionally, until the mixture is smooth and combined.
Remove the saucepan from heat and stir in the vanilla extract and salt.
Add the rolled oats to the saucepan and mix thoroughly until the oats are completely coated with the liquid mixture.
If using any optional add-ins like chocolate chips, nuts, or dried fruit, fold them into the oat mixture at this stage.
Transfer the mixture to the prepared baking tin and press it down firmly and evenly using the back of a spoon or a spatula.
For chewy flapjacks, bake in the preheated oven for 18-20 minutes or until the edges are lightly golden and the center is set but still soft. For crunchy flapjacks, bake for 24-26 minutes until the entire surface is evenly golden brown.
Remove the flapjacks from the oven and let them cool in the tin for 10 minutes before scoring into 12 squares or rectangles with a sharp knife.
Allow the flapjacks to cool completely in the tin to firm up before lifting them out and separating the pieces.
Store in an airtight container at room temperature for up to 1 week.
Nutrition Facts
Calories |
256 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.9 g | 17% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 27 mg | 9% | |
| Sodium | 87 mg | 4% | |
| Total Carbohydrate | 33.7 g | 12% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 19.0 g | ||
| Protein | 3.2 g | 6% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 21 mg | 2% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 105 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
