Nutty Flapjacks
Treat yourself to a batch of irresistibly chewy and buttery Nutty Flapjacks, a delightful twist on the classic oat bar. Packed with wholesome rolled oats, crunchy mixed nuts like almonds, hazelnuts, and walnuts, and sweetened with golden syrup and light brown sugar, these flapjacks strike the perfect balance of sweet and nutty flavors. Optional dried cranberries add pops of fruity tang, while a hint of vanilla and a pinch of salt elevate each bite. Quick and easy to prepare, this recipe takes just 15 minutes of prep and 25 minutes of baking, making it an ideal choice for busy weekdays or weekend snacking. Whether enjoyed as an energy-boosting breakfast, a lunchbox treat, or a simple dessert, these customizable flapjacks are perfect for the whole family. Make a batch ahead of time and savor the homemade goodness all week long! Perfect keywords: "Nutty Flapjacks recipe," "easy oat bars," "homemade nut snack," "quick baking recipe."
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Recipe Information
Ingredients
- 150 g unsalted butter
- 100 g light brown sugar
- 4 tbsp golden syrup
- 250 g rolled oats
- 100 g mixed nuts (e.g., almonds, hazelnuts, walnuts)
- 50 g dried cranberries (optional)
- 1 tsp vanilla extract
- 1 pinch of salt
Instructions
Preheat your oven to 180°C (350°F) and line a 20cm x 20cm (8in x 8in) square baking tin with parchment paper.
In a medium saucepan, melt the butter, light brown sugar, and golden syrup over low heat, stirring occasionally until smooth and well combined.
Remove the saucepan from the heat and stir in the vanilla extract and a pinch of salt.
Finely chop the mixed nuts and add them to a large mixing bowl along with the rolled oats and dried cranberries (if using). Mix well.
Pour the melted butter mixture over the oat and nut mixture. Stir thoroughly to ensure everything is evenly coated.
Press the mixture firmly and evenly into the prepared baking tin using the back of a spoon or a spatula.
Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown. The center may still look slightly soft; it will firm up as it cools.
Remove from the oven and allow the flapjacks to cool completely in the tin before lifting them out using the parchment paper.
Cut into 12 equal bars or squares and store in an airtight container for up to a week.
Nutrition Facts
Calories |
282 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.5 g | 21% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 27 mg | 9% | |
| Sodium | 24 mg | 1% | |
| Total Carbohydrate | 31.7 g | 12% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 16.0 g | ||
| Protein | 4.4 g | 9% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 29 mg | 2% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 146 mg | 3% | |
*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.
