Crunchy flapjack bars

Crunchy flapjack bars recipe

1418 ratings

These fruity, crunchy flapjacks have a healthier twist and are a great way to get your little ones excited about baking. See method

  • Serves 12
  • 10 mins to prepare and 35 mins to cook
  • 175 calories / serving
  • Freezable


  • 60ml (4tbsp) vegetable oil
  • 90ml honey
  • 25g (1oz) light Muscovado sugar
  • 150g oats
  • 50g (2oz) sunflower seeds
  • 25g (1oz) sesame seeds
  • 25g (1oz) desiccated coconut
  • 50g 2oz) dried apricot pieces, chopped
  • 50g sultanas

Each serving contains

  • Energy

  • Fat

    9g 13%
  • Saturates

    2g 11%
  • Sugars

    12g 13%
  • Salt

    0g 0%

of the reference intake
Carbohydrate 21.7g Protein 3g Fibre 2.5g


  1. Put the oil and the honey into a saucepan and heat gently until the honey has melted. Remove from the heat and stir in all the remaining ingredients.
  2. Press the mixture into a greased 28cm x 18cm (11" x 7") baking tin and level the top.
  3. Cook in the oven for 20-25 minutes at Gas Mark 4, 180°C, 350°F, until the biscuit is golden brown. Mark it into bars while it is still hot. Cool slightly, then cut into slices. Remove from the tin and cool on a wire rack.

Store the bars in an airtight container; they will keep for one week.

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