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This easy flapjack recipe makes classic British golden syrup flapjacks (oat bars) that are crisp outside and chewy inside with rich, buttery vanilla toffee flavor. Their unique taste and chewy texture comes from golden syrup, but no worries if you can’t find it; simple syrup is a good substitute in this recipe. If you enjoy British treats, this recipe is a must-try!
Not long ago I made Aussie Crunch! After that I had the better part of a tin of golden syrup on hand just waiting to be transformed into another delectable British treat. (Incidentally, this is also why I made Hobnobs, which is now another favorite mid-afternoon tea or coffee treat around here!)
Golden syrup flapjacks or oat bars are deliciously chewy in the middle and crispy outside. They have the rich, buttery toasted sugar flavor that I love about golden syrup. If you like chewy granola bars, you’ll love this classic British oat slice!
What Are Flapjacks?
We aren’t talking about pancakes! Here in the U.S., flapjacks are synonymous for pancakes, especially in the South. They’re essentially breakfast cakes that are cooked until golden on a griddle, and served with butter and maple syrup.
However, in the U.K., a flapjack is a baked oat bar that’s similar to granola bars. The basic recipe typically includes oats, butter, brown sugar, and frequently golden syrup, but of course there are endless variations. This type of treat is called a “traybake”, as it’s baked flat in a tray (essentially, what we call bar cookies in the U.S.).
What Makes This Recipe a Winner
- There are just six ordinary ingredients for this easy recipe! These bars are of course completely customizable, but I love the base recipe because it lets the nutty flavor of oats and the sweet toasted marshmallow flavor of golden syrup stand out.
- It’s affordable. With a base of oats, you know this recipe will be economical! And if golden syrup isn’t on your radar, no worries because you can use a budget-friendly substitute of simple syrup (which is just a 1:1 mix of sugar:water that you bring to a boil to dissolve the sugar).
Ingredients
Breaking It Down
Ingredients Explained
In this section I explain the ingredients and give substitution ideas where applicable. For the full recipe (including the ingredient amounts), see the recipe card below.
- Old-fashioned rolled oats – For the perfect chewy texture that’s neither crumbly nor cakey, old-fashioned rolled oats are the way to go. Make sure to pulse them in a food processor for 3 (1-second) pulses.
- Unsalted butter – Butter adds rich flavor and also helps made these chewy. If you use salted butter, reduce the added salt to 1/4 teaspoon.
- Light brown sugar – Brown sugar adds notes of molasses and caramel, and really plays well on the marshmallow toffee flavor of golden syrup.
- Golden syrup – If you can find it, golden syrup adds unique flavor and texture to this recipe (golden syrup is available on Amazon!). It helps make these oat bars chewy, and it lends flavor notes of rich buttery caramel and toasted marshmallows.
- Vanilla extract – For flavor and aroma.
- Salt – Makes sure our chewy oat bars aren’t bland!
How to Make This Easy Flapjack Recipe
- Preheat the oven to 350F. Line an 8 by 8-inch baking pan with parchment paper on all 4 sides. Pulse the oats in a food processor 3 times (for 1 second each pulse). Set aside for now.
- Melt together the butter, brown sugar, and golden syrup in a large microwave-safe bowl or in a medium saucepan over low heat on the stovetop, whisking to combine.
- Continue whisking until the mixture is thick and glossy (for the microwave only: if it’s not turning thick and glossy, heat the mixture again briefly and stir). Whisk in the vanilla and salt.
- Stir in the pulsed oats.
- The mixture will be thick and crumbly.
- Transfer the mixture to the prepared pan, and spread it out evenly. Bake until the mixture is golden and the top looks dry, about 25 to 28 minutes. Let these cool completely before cutting.
Storage
Once the bars are cooled and cut into squares, store them layered between pieces of parchment paper in an airtight container. They will keep for 3 days at room temperature, 1 week in the fridge, or 2 months in the freezer.
Variations
- If you like oatmeal raisin cookies, raisins work really well here! Add up to 3/4 cup of regular brown or golden raisins (sultanas), or use craisins (sweetened dried cranberries).
- Spice it up with a little cinnamon or pumpkin pie spice. When I add spice, I go with about 1 teaspoon.
- You can go nuts! Up to 3/4 cup of your favorite chopped nuts are a great addition. Try walnuts + cinnamon for a real treat. Add raisins to the mix and you have a winning granola bar!
- Make it chocolate-y. Feel free to stir in 1/2 cup of chocolate chips or chopped chocolate, or drizzle on some melted chocolate once the bars are cooled.
- If you enjoy Almond Joy candy bars, you can add 1/2 cup unsweetened shredded coconut and 1/2 cup chopped almonds to the mixture before baking, and then drizzle 1/4 cup of melted chocolate on top after the bars are cool.
Tips for Success
- My favorite is the classic version of this recipe with no alterations. Notes of butter toffee and vanilla caramel shine through, and you can focus on the wonderfully crisp outside and chewy inside texture without other flavors detracting from it. However, like most granola bar (or oat bar) recipes, there are almost endless opportunities for customizations here! Dried fruit, nuts, chocolate, and the list goes on.
- The best way to achieve the perfect British flapjack that’s neither crumbly (overcooked) nor too floppy (undercooked) is to nail the bake time with precision! This recipe bakes at 350F for 25 to 28 minutes for bars that are crispy outside and chewy inside.
- There will come a point while this is baking that it’ll look like molten lava, and you’ll be cursing me thinking there’s no way this will work out. Press on! That’s normal, and it’ll turn out just fine (and it means they’re almost done). Chewy inside and crispy outside flapjack perfection is within reach!
- I know it’s hard because the sweet buttery, oaty vanilla smell is really enticing, but wait for these to cool before slicing. They aren’t fully set until they’re cooled, so your bars will likely be a crumbly mess if you rush it.
Frequently Asked Questions
Mostly geography! Here in the U.S., the term flapjacks is a colloquial or slang name for pancakes, mostly used in the South. (Sorry friends, if you’re looking for a soft flapjack recipe, this isn’t it.) However, in the U.K. flapjacks refer to baked oat bars (also called an oat slice), and is similar to what we think of as granola bars; that’s what we’re making here.
I have seen plenty of flapjack recipes that call for quick cooking rolls oats (they’re sometimes also called quick oats or quick-cook rolled oats). However, I developed this recipe specifically using old-fashioned rolled oats, so that’s what I recommend using here for best results.
If you’re wondering what the heck are quick cooking rolled oats, you’re not alone – oatmeal is surprisingly confusing! With steel cut oats, old-fashioned rolled oats, quick oats, and instant oats on grocery store shelves, it starts to be a little much. The difference between these different types of oats is based on how processed they are.
The thing to remember for this recipe is to use old-fashioned rolled oats (which are what I always keep stocked in my pantry because they make a great oatmeal bowl for breakfast). And don’t forget to pulse them three times (one second per pulse) in a food processor before using for the perfect texture.
I don’t mean to be the heavy, but yes. That is, if you want the right texture!
If you don’t pulse the oats you run the risk of the bars being too crumbly. But proceed with caution! If you over-pulse you run the risk of cake-like bars. It’s a fine line, but you got this. Three one-second pulses and your flapjacks will be perfect.
If You Like Oats You’ll Love These Dessert Recipes
- Iced Oatmeal Cookies – an old-fashioned cookie that’s always a hit
- No Bake Peanut Butter Oatmeal Bars – the perfect treat tucked into a lunchbox
- Cherry Crisp – make it all year with frozen cherries or canned pie filling when fresh cherries aren’t in season
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Easy Flapjack Recipe (Classic British Golden Syrup Flapjacks or Oat Bars)
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Ingredients
- 250 grams old-fashioned rolled oats 250 grams is about 2 1/2 cups
- 125 grams unsalted butter 125 grams is about 8 1/2 tablespoons
- 125 grams light brown sugar lightly packed (125 grams is about 1/2 cup lightly packed)
- 100 grams golden syrup 100 grams is about 5 tablespoons
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350F. Line an 8 by 8-inch baking pan with parchment paper on all 4 sides.
- Pulse the oats in a food processor 3 times (for 1 second each pulse). Set aside for now.
- Melt together the butter, brown sugar, and golden syrup in a large microwave-safe bowl or in a medium saucepan over low heat on the stovetop, whisking to combine. Continue whisking until the mixture is thick and glossy (for the microwave only: if it’s not turning thick and glossy, heat the mixture again briefly and stir). Whisk in the vanilla and salt.
- Stir in the pulsed oats.
- Transfer the mixture to the prepared pan, and spread it out evenly.
- Bake until the mixture is golden and the top looks dry, about 25 to 28 minutes. Let these cool completely before cutting.
Notes
- Important Cooking Tip: There will come a point while this is baking that it’ll look like molten lava, and you’ll be cursing me thinking there’s no way this will work out. Press on! That’s normal, and it’ll turn out just fine (and it means they’re almost done). Chewy inside and crispy outside flapjack perfection is within reach!
- Storage: Once the bars are cooled and cut into squares, store them layered between pieces of parchment paper in an airtight container. They will keep for 3 days at room temperature, 1 week in the fridge, or 2 months in the freezer.
- Customizations: My favorite is the classic version of this recipe with no alterations. Notes of butter toffee and vanilla caramel shine through, and you can focus on the wonderfully crisp outside and chewy inside texture without other flavors detracting from it. However, like most granola bar (or oat bar) recipes, there are almost endless opportunities for customizations here! Dried fruit, nuts, chocolate, and the list goes on.
Nutrition
Nutritional information is automatically calculated and should be used as an approximate.
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I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.
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Faith , thank you for this blast from my past! This was a childhood favourite when I was growing up in Scotland, and I loved the classic version – exactly the same as your recipe. In Scotland, salted butter is more readily available than unsalted, and the salt in your recipe makes the difference. I’ve also seen crushed corn flakes added in for extra crunch.
Where I’m living now, golden syrup isn’t often available. Do you have any ideas for a substitute for that? I want to make this for our Bank Holiday weekend.
Fiona, Your comment made my day! I love a good nostalgic food and I’m so happy this brings back childhood memories. I will have to try this with cornflakes added, that sounds delicious! The best substitute for golden syrup that I’ve found is also one of the easiest: simple syrup! Because of how thick golden syrup is, you can make a rich simple syrup (slightly more sugar than water) or just cook regular simple syrup for a couple minutes longer. For the amount of golden syrup that this recipe calls for, I would use 2/3 cup sugar + 1/3 cup water to make a rich simple syrup, so you’re sure to have enough. Another trick I have to get simple syrup to taste more like golden syrup is to use golden caster sugar if that’s available. Please let me know how you like it if you try it. Hugs!