Skip to content
Fruity flapjacks recipe

Fruity flapjacks recipe

135 ratings

See method

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


  • 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

  • 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


  1. Preheat the oven to 180°C/ fan 160°C/Gas Mark 5. Lightly butter and line a 18cm square tin with nonstick baking paper.
  2. 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.
  3. 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.
  4. 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.

You may also like

Be the first to comment

Before you comment please read our community guidelines.