Oat and Honey Flapjacks
Prep
15 mins
Cook
30 mins
Servings
12
Difficulty
Easy
These oat and honey flapjacks have become my go to treat when I want something satisfying without fussing around in the kitchen for hours. The beauty of this recipe is how quickly it comes together in just forty five minutes total, making it perfect for a lazy weekend baking session. Rolled oats are packed with fiber that keeps you feeling full, and the natural sweetness from honey means you don't need loads of refined sugar. I love drizzling the warm mixture with chewy apricots for a lovely golden bite, and honestly, once you make your first batch, you'll be amazed at how simple and delicious homemade flapjacks can be.
Ella x
Ingredients
- 300 grolled oats
- 150 gunsalted butter(plus extra for greasing)
- 100 mlhoney
- 80 glight brown sugar
- 2 gsea salt
- 5 mlvanilla extract
- 80 gdried apricots(chopped)
Detail level
Instructions
- 1
Preheat your oven to 180 degrees Celsius and grease a 20 by 30 centimeter baking tin with butter.
Tip: Line the tin with baking paper as well for easier removal after cooling.
- 2
Melt the butter with the honey and brown sugar in a large saucepan over medium heat, stirring occasionally until everything is combined and smooth.
Tip: Don't let it boil; just warm it through until the sugar dissolves.
- 3
Remove from heat and stir in the vanilla extract and sea salt, mixing well.
- 4
Add the rolled oats and chopped apricots to the pan and fold together until all the oats are evenly coated with the honey and butter mixture.
Tip: Use a sturdy wooden spoon and take your time to ensure even distribution.
- 5
Pour the mixture into your prepared baking tin and press it down firmly with the back of a spatula or your hands, creating an even, compact layer.
Tip: The more firmly you press, the better the flapjacks will hold together when sliced.
- 6
Bake for 25 to 30 minutes until the top is golden brown and the edges are slightly darker.
Tip: The centre should still feel slightly soft as it will firm up as it cools.
- 7
Allow the flapjacks to cool in the tin for about 10 minutes, then turn out onto a wire rack to cool completely.
Tip: Once completely cool, cut into 12 bars with a sharp knife.
- 8
Store in an airtight container at room temperature for up to 5 days.
Tip: These also freeze beautifully for up to 2 months if you want to make a double batch.
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