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Fruity flapjacks recipe

150 ratings

Flapjacks are a favourite among kids and grown ups, these easy baked bars take under an hour to make and are excellent for on-the-go snacks or to take to a picnic. Mix sweetened, buttery oats with coconut, sultanas and your dried fruit of choice for chewy, sticky bars that will keep for up to 4 days in an airtight container. See method

Makes 18 bars
10 mins to prepare and 25 mins to cook
120 calories / serving

Ingredients

100g butter, plus extra for greasing
2tbsp soft light brown Muscovado sugar
5tbsp golden syrup or maple syrup
175g rolled oats
2tbsp desiccated coconut
40g sultanas
25g dried apricots, chopped
25g dried cherries

Each serving contains

Energy
505kj
120kcal 6%
Fat
7g 10%
Saturates
4g 20%
Sugars
8g 9%
Salt
0g 1%

of the reference intake
Carbohydrate 14.6g Protein 1.3g Fibre 1.3g

Method

Preheat the oven to 180°C/ fan 160°C/Gas Mark 5. Lightly butter and line a 18cm square tin with nonstick baking paper.
Put the butter, sugar and syrup into a saucepan, place over a low heat and stir until melted. Remove from the heat and set aside.
Place the oats, coconut, apricots, sultanas and cherries into a large bowl and stir to combine. Pour in the melted butter and sugar mix and mix well. Tip into the prepared tin and press down using a potato masher to make the surface flat.
Bake for 20-25 minutes or until just golden brown on top and firm to touch. Remove from the oven and leave to cool in the tin. Then using a sharp knife, divide into 18 x 3cm x 6cm bars. Store in an airtight container for up to 4 days.