Quick & Easy Flapjacks
By: Andrew | Category: Snacks | Tags: Easy, Family Favourite, No-faff, Quick Bake, Pantry Ingredients
Servings: 12 | Cook Time: 25
Added: 13 Apr 2025
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Favourite
Ingredients:
Toggle tbsp/tsp- 150g butter or margarine
- 75g light brown sugar (or white if needed)
- 3 tablespoon golden syrup (or honey/maple syrup)
- 250g porridge oats
- Pinch of salt
- Optional: Handful of chocolate chips, pumpkin seed, raisins, nuts or whatever you want to add.
Instructions:
- Preheat oven to 180°C (160°C fan) / 350°F / Gas Mark 4. Grease and line a small square or rectangular baking tin (roughly 8-inch).
- Melt butter, sugar, and syrup together in a pan on low heat until smooth. Don't boil it—just melt gently and stir.
- Remove from heat, stir in oats and pinch of salt (and add choc chips/pumpkin seeds/raisins/nuts if using - I used pumpkin seeds [as seen in photos]). Mix well until fully coated.
- Tip into baking tray, press down firmly with the back of a spoon to even it out.
- Bake for 15–20 minutes until golden at the edges.
- Cool in the tin for 10-15 mins, then slice while still warm. Leave to fully cool in the tin before lifting out.
- Optionally, melt and drizzle some chocolate over the top.
Notes
Don't overbake - they'll firm up as they cool and stay chewy that way.
You can throw in a bit of cinnamon or vanilla if you're feeling posh.
Add protein powder (vanilla or unflavoured) if you want to up the gains - just sub in 25g protein for 25g oats.
Keeps for 5–7 days in a tin (if no one eats them all on day one).