A super simple recipe for delicious oaty flapjacks
These flapjacks are so easy to make this will probably be the shortest recipe post I’ll ever write. If you want to jazz them up you can add 50 g of raisins, nuts, choc chips … whatever you like. Just make sure to add an extra tbsp of syrup if you do. You could also drizzle some melted chocolate on the top when the flapjacks have cooled and before slicing.
Ingredients (makes 16 to 32 flapjacks)
- 250 g / 8.8 oz oats
- 125 g / 4.4 oz butter or baking margarine
- 125 g / 4.4 oz light or dark brown sugar
- 3 tbsp golden syrup
Preheat the oven to 200 degrees C/ 180 degrees C fan/ gas mark 6/ 400 degrees F.
Line a baking tray with greaseproof baking paper. My tin measures 24 x 20 x 4 cm (approx. 9.5 x 8 x 2 inches). But you can use a smaller, deeper tin (like a brownie pan) and have “fatter” flapjack slices.
Put the butter, sugar and golden syrup in a heatproof bowl. Put in the microwave for 1 minute maximum. Stir until all the butter has melted and the mixture is smooth. If you don’t have a microwave you can put the 3 ingredients in a pan and melt over a low heat.
Add the oats to the melted mixture and stir through until all the oats are coated and there are no lumps of sugar.
Pour the mixture into the tin. Spread out to the edges and press down with the back of a spoon to form a compact, even later.
Bake the flapjacks for 15 minutes until golden. Take out of the oven and leave to cool completely in the tin. Slice into as many slices as you want or need.
They’ll keep in an airtight container in a cool, dry place for up to 10 days.
Looking for other oat treats? Try these!
Oat and pecan squares with caramel and chocolate.