Apricot, pear and orange flapjacks recipe

  • Makes 16
  • 15 mins to prepare and 45 mins to cook
  • 106 calories / serving
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For a teatime treat these chewy flapjacks have been given an extra fruity twist with grated pear, dried apricots and cranberries. This simple flapjack recipe is a great snack for kids during the holidays, or an easy traybake for picnics and packed lunches. 

  1. Preheat the oven to gas 4, 180°C,
 fan 160°C. Blitz the dates in a food processor until finely chopped and clumping together. Put the low-fat spread, honey, orange zest and the dates in a pan; heat gently until melted and smooth. Stir in the grated pear, then take off the heat.
  2. Put the oats in a large bowl, stir in
 the apricots and half the cranberries, then stir in the date and honey mix; combine well.

  3. Line a 21cm square baking tin with nonstick baking paper. Press the oat mixture into the tin, sprinkle over the remaining cranberries and bake for 40-45 mins until golden. Cut into 16 squares while still warm, then leave to cool. Store for up to a week in an airtight container, or freeze for up to 3 months.

Freezing and defrosting guidelines 

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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  • Ingredients

  • 150g soft pitted dates
  • 100g light spread
  • 2 tbsp clear honey
  • 1 orange, zested
  • 1 pear, grated
  • 150g porridge oats
  • 75g dried apricots, finely chopped
  • 50g dried cranberries, chopped
  • Energy 450kj 106kcal 5%
  • Fat 3g 4%
  • Saturates 1g 3%
  • Sugars 10g 11%
  • Salt 0.1g 2%

of the reference intake
Carbohydrate 18.9g Protein 1.4g Fibre 2.1g


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