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Fruity flapjack recipe

Fruity flapjack recipe

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These flapjacks are made with prunes, but can easily be swapped out for apricots, dates or cranberries. I nearly always say this about the recipes I post, but these really were so easy to make as well! A brilliant treat to make if you're having friends or family over. Everyone's bound to love them.

Buckinghamshire, England, UK

30 people made this

IngredientsServes: 9

  • 125g margarine, plus extra for greasing
  • 50g butter
  • 75g soft brown sugar, plus additional for sprinkling
  • 55g runny honey
  • 100g dried prunes, pitted and chopped
  • 40g mixed dried fruit
  • 1 teaspoon sesame seeds
  • 1 teaspoon golden linseeds (flax)
  • 225g oats

MethodPrep:10min ›Cook:20min ›Ready in:30min

  1. Preheat the oven to 180 C / Gas mark 4. Grease a square or rectangular baking tin with margarine or line with parchment paper.
  2. Melt the margarine, butter, sugar and honey in a pan over low heat, stirring until the sugar has dissolved. Stir in prunes, dried fruit, sesame seeds, linseeds and oats; mix until fully coated.
  3. Spoon mixture into prepared baking tin, flattening with the back of a wooden spoon. Sprinkle over additional brown sugar.
  4. Bake in the preheated oven until golden brown, 20 to 25 minutes. Allow to cool slightly in the tin, then cut into squares or rectangles. Leave to completely cool in the tin.

See it on my blog

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

Great flavour - thanks, will make again!-09 Aug 2014

Healthy Rainbow Fruit Flapjack

We know Easter’s all about chocolate and we’re 1000% on board with that. We would never try to convince anyone to abandon their creme eggs (unless you were abandoning them on our doorstep). That being said, our chefs were messing around in the kitchen recently and we think they struck absolute gold with this fruity flapjack masterpiece.

Simple to make? Tick. Fun to decorate? Definitely. Tastes as good as it looks? It seems impossible but it’s true! Picture this: A sweet and buttery flapjack base, slathered with light, creamy icing, bejewelled with a rainbow of juicy fresh fruit.

Mouth watering yet? It gets better! As an added bonus we’ve made the recipe vegan, gluten-free, dairy-free and nut-free to suit all our free-from friends. Who’s bank holiday just got even more delicious?

1. Old Fashioned Flapjacks

For a classic old-fashioned flapjack recipe, check out this dish from All Recipes. They can be served alone but would be even better with some fresh blueberries and maple syrup on top. These flapjacks remind people of the recipes their Mom or grandparents used to use, and they are far better than any store-bought pancakes. If you are catering to a huge group of friends or family members during the holiday season, the great thing about this recipe is that it creates up to twenty pancakes with just one batch of batter.

2. Blueberry Buttermilk Flapjacks

In my opinion, blueberries are one of the best toppings or fillings for pancakes, and these flapjacks from Martha Stewart certainly live up to that statement. The pancakes themselves are a great classic style flapjack, with blueberries dotted evenly throughout once cooked. You’ll want to serve them with a generous drizzle of maple syrup for a sweet and moist finishing touch. Each side of the pancake should only take about three minutes to cook, so you’ll have a whole batch of these ready to serve your family in no time at all.

3. Apple Flapjack Pancakes

Northern Nester offers us a unique recipe that will create the perfect start to any day with their apple flapjack pancakes. You may expect apples to just be added to a classic pancake batter, but that’s not the case with this recipe. You’ll use traditional oats instead of oat flour, and then you’ll add applesauce into the mix, which acts as a binding agent. Grated apples are then added for more flavor, and you’ll finish off with cashew or almond milk and cinnamon to keep everything together and reach the correct consistency. With just ten minutes of prep time and ten minutes to cook, this dish will be a filling breakfast that’s ideal for fall weekend mornings.

4. Lemon-Buttermilk Flapjacks

The lemon in these flapjacks from Epicurious makes a great contrast to the sweet flavors and toppings that are usually associated with pancakes. Cooking these pancakes is so simple since you don’t have to use additional butter if you have a non-stick pan because there will be plenty of butter in the batter. The lemony flavor in this dish comes from grated lemon zest and lemon juice, and in just thirty minutes you’ll have heaps of flapjacks ready to serve.

5. Coconut Milk Flapjacks

For a tropical twist on your regular flapjacks, try out these coconut milk flapjacks from Serious Eats. You’ll use mashed banana and coconut milk for the tropical flavor, and they are a healthier alternative to other recipes, thanks to the use of rolled oats and buckwheat flours. To serve, add a little syrup and butter and some fresh fruit, and you’ll have created the perfect start to the day for your family and friends.

6. Easy Vegan Pancakes

Vegans don’t have to miss out on their favorite breakfast food anymore, thanks to this recipe from The Carrot Underground. This flapjack recipe replaces all of the usual ingredients with vegan alternatives, such as vegan egg replacer and non-dairy milk. Organic rice milk is best for this recipe, but any nut milk will work just as well if that’s all you have in your kitchen. You’ll be pleasantly surprised by how light and fluffy these pancakes will turn out to be, and they would go perfectly with a drizzle of maple syrup and fresh berries on top.

7. Four-Grain Flapjacks

My Recipes has a great pancake recipe if you are trying to find a way to increase your daily intake of fiber. This recipe calls for whole wheat flour, barley flour, stone-ground cornmeal, and oats. Between those four grains, you’ll have a good amount of your recommended daily intake of fiber at the very start of the day. For best results, use a non-stick skillet or griddle, and coat it with some cooking spray. Turn the flapjacks over when the tops of them are covered in bubbles and the edges are well cooked so that you don’t end up with a mess!

8. Pancakes without Eggs

If you need an egg-free recipe to meet you or your family’s dietary requirements, consider these pancakes from A Couple Cooks. It’s a vegan-friendly recipe that will be a hit with your whole family, whether they require an egg-free diet or not. Although vegan recipes often use flax egg as a binding substance, this recipe has a secret ingredient – peanut butter. Any type of nut butter can be used to replicate eggs, and it will work well to keep the ingredients together while adding a nutty flavor to the pancakes.

9. Fiesta Flapjacks

Kath Eats Real Food turns flapjacks into a savory dish that’s would be great for brunch or dinner with this recipe for fiesta flapjacks. To save time and hassle, the base of this recipe is a boxed pancake mix. Then you’ll simply add beans, tomatoes, corn, peppers, Greek yogurt, and shredded cheese for a savory combination that will blow your mind! It’s ideal for when you are trying to reduce your sugar consumption but still want to enjoy the luxury of pancakes in your diet. You’ll find that this way of serving vegetables makes it easy to ensure your kids are getting plenty of nutrients to set them up for the day.

10. Peanut Butter-Banana Flapjacks

Peanut butter and banana flapjacks offer a crowd-pleasing combination that is sure to be loved by kids and adults alike. These pancakes from Savory take just minutes to make, and for an equally yummy filling, you’ll sprinkle peanut butter chips onto the batter once it’s poured into the pan. These would be great served with your favorite syrup or a spoonful of vanilla yogurt.

11. Country Ham Flapjacks with Maple Syrup

For another hearty breakfast option, try out these country ham flapjacks from Food & Wine. You’ll use store-bought corn muffin mix for a tasty pancake base and then add in chopped leftover ham. They’ll be a great alternative to your usual sweet breakfasts, and set your kids up for the day without the fear of them crashing later on from all of the sugar! Adding maple syrup on top creates a great contrast and adds a little sweetness to what is otherwise a very savory dish.

12. Protein Packed Flapjacks

Are you trying to increase your protein intake, but still want to enjoy your favorite breakfast flapjacks? Then you’re in luck with this recipe from Tried and Tasty. There are three different ways to make these flapjacks, depending on how much protein you want per serving, and by adding milk and an egg, you can increase the protein levels even further. Instead of adding butter onto the cooked pancakes, consider using coconut oil and maple syrup instead. For a complete breakfast, add two fried eggs or scrambled eggs on the side before serving.

13. Banana Bread Flapjacks

This recipe from Country Living combines two of my favorite sweet treats flapjacks and banana bread. You’ll use mashed banana and chopped pecans in this recipe, and the pancakes will cook in just minutes. For even more banana flavor, serve with slices of banana on top, as well as a drizzle of maple syrup and toasted pecans. When you are cooking a whole batch of these pancakes, place the cooked pancakes in the oven on a single baking tray for up to thirty minutes while you use up the rest of the batter.

14. Blueberry-Ricotta Flapjacks

Adding ricotta to this flapjack recipe from Simply Delicious helps to create even lighter and fluffier pancakes. Blueberries are a superfood, and they make the perfect addition to your breakfast by adding a little bit of a tang to this sweet dish. You’ll add a tablespoon worth of blueberries to each flapjack before turning them over, and you’ll want to make sure this is a generous portion to get lots of fruity flavors. To serve, cover in syrup and add more fresh blueberries on top.

15. Fluffy Pancake Recipe for One

Although I love making pancakes, oftentimes recipes make such a huge batch of batter that it seems wasteful to have them when I’m alone for the day. This recipe from One Dish Kitchen creates the ideal serving of three pancakes for one person. You can serve these pancakes alone, or with additional ingredients such as mashed banana or chocolate chips for a luxurious breakfast. To serve, customize with your favorite toppings such as syrup, fruit, or chocolate sauce.

16. Hot Cross Bun Flapjacks

For a special Easter weekend treat, you could give these hot cross bun flapjacks from The Kate Tin a try. Hot cross buns can be so tricky to make from scratch, but your family can still enjoy their seasonal taste with this flapjack recipe. You’ll create a perfect blend of spices and fruit in this recipe, and you can even pipe the traditional cross onto the top of the flapjacks when they are cooking. To serve, stack them on top of each other before adding maple syrup or butter to serve. For really fluffy flapjacks, cover the pan while they’re cooking for the best results.

17. Strawberry Cheesecake Flapjacks

When you are next celebrating a special occasion, turn to this recipe from Good Housekeeping for a stack of strawberry cheesecake flapjacks. You’ll use strawberry preserves, strawberries, and cream cheese to make the classic cheesecake recipe. The strawberry preserves and strawberries are combined to create a delicious strawberry mixture that you’ll pour over the flapjacks once cooked. Finish off with a dusting of confectioners’ sugar before serving to your friends and family who will be very impressed with your culinary skills!

18. Yukon Flapjacks

If you’ve got into the sourdough craze this year, you’ll love trying out these Yukon flapjacks from Chez Maximka. You can either make large pancakes or create smaller ones, of about the size of drop scones. They work well with honey or maple syrup drizzled on top and would be a fantastic afternoon treat during the weekend. For breakfast, consider layering the pancakes with yogurt and fruit before serving for a filling and fun breakfast the whole family will enjoy.

19. Vegan Gluten-Free Pancakes

If you are following a gluten-free or vegan diet, you won’t miss out on the breakfast fun with this recipe from The Simple Veganista. You’ll appreciate how simple this recipe is, and it combines gluten-free flour, almond flour, banana, non-dairy milk, and flaxseed meal for a healthy recipe that still creates a fluffy stack of pancakes. In just fifteen to twenty minutes, you’ll have enough pancakes to serve your whole family, and for the best results, you’ll want to keep each one on the griddle until it’s golden brown on both sides.

20. Pineapple Upside Down Flapjacks

Pineapple upside-down isn’t just reserved for cakes, thanks to this recipe from Cornbread Millionaire. Kids will love the look of these pancakes, with the pineapple and cherry center. The flapjacks themselves taste like cornbread and are then topped with caramelized pineapple and Maraschino cherries. To finish, they are drizzled with a pineapple-brown-sugar glaze, and these flapjacks would go perfectly with a side of bacon for breakfast or along with some fried chicken for dinner. You’ll be surprised by how few ingredients you’ll need for this recipe, yet you’ll create a fantastic dish that is ideal for birthdays or celebrations.

Our selection of flapjack pancake recipes today should see you through a whole year or so of breakfasts, and you’ll always have something new to try and impress your family with! The next time you have family or friends over to stay, treat them to one of these unique recipes, and they’ll be raving about their breakfast for weeks to come. Pancakes are a great way to start a birthday or holiday celebration, and these recipes offer something for each season of the year to make the most of the fresh fruits that are available at the time. The best thing about flapjacks is that you can customize them to meet you and your family’s needs, so they are guaranteed to be a hit with everyone you serve them to!

  • 35g/1½oz rolled oats
  • 35g/1½oz wholemeal flour
  • 25g/1oz caster sugar
  • 25g/1oz butter, plus extra for greasing
  • 80g/3¼oz blueberries or other berries or soft fruit, mashed

Preheat the oven to 180C/350F/Gas 4. Grease a loaf tin with a little butter.

In a bowl, rub together the oats, flour, sugar and butter using your fingertips, until the mixture is crumbly.

Scoop half of the mixture into the prepared loaf tin and flatten into an even layer using a palette knife. Spread the mashed blueberries on top.

Spoon the remaining crumbly mixture on top of the blueberries, then press down firmly to flatten into an even layer.

Transfer the flapjack to the oven and bake for 18-20 minutes, or until golden-brown. Set aside to cool completely, then cut into slices and remove from the tin.

Preheat the oven to 180°C (350°F, gas mark 4).

Place the butter and sugar in a small saucepan and heat over a low heat until the butter and sugar have melted. Then remove from the heat. Combine the flour, oats, coconut, cinnamon, sultanas, apricots and prunes in a large bowl, then pour over the melted butter and sugar mixture and stir until well mixed and all the flour has been incorporated.

Spoon the mixture into a lighlty greased shallow 23cmx23cm (9inx9in) square cake tin. Press the mixture down with the back of a spoon and smooth until level then bake in the preheated oven for 18-20 mins or until golden brown and just firm to the touch.

Remove from the oven and leave to cool in the tin for approximately 5-10 mins before carefully turning out and leaving to cool completely on a cooling rack.

Fruity Flapjacks recipe

These really pack a punch with flavour. If you don't like the fruit in the recipe, omit it for something of your taste. Just make sure you use the same amount that's stated in the recipe.


350g rolled oats
175g butter
175g brown sugar
125g golden syrup
150g sultanas
100g apricots
2 tsp. ground cinnamon
Zest of one orange


1. Preheat the oven to 180C/gas mark 4.

2. Line and grease the insides of a 20cm square cake tin.

3. Melt the butter, sugar and syrup in a saucepan. Once the sugar is dissolved, remove from the heat.

4. Mix the sultanas, apricots, zest and oats in a bowl.

5. Pour the butter and sugar mixture over the dry ingredients and mix together well.

6. Press down into the cake tin and flatten down well.

8. Once cooled, cut into squares.

These are perfect for breakfast, too. Try them with some chopped mixed fruit sprinkled over the top.

Preheat your oven to 160C / 140C Fan / 320F and grease a 23 x 30 cm (9 x 12 inch) baking tin. Line the base and sides of the tin with baking / parchment paper to make it easier to remove from the tin later.

Melt the wet ingredients together

Get your kids to measure the butter and sugar and add them to a small pan.

Measure the golden syrup. If you are using digital scales you can set your pan on them and get your kids to add the golden syrup straight in. This way is a bit easier and less messy.

Heat your pan on a low heat until everything has melted. If your kids are old enough to be trusted next to the hob, they can use a wooden spoon or spatula to stir it all together.

Measure the porridge oats

While the butter mixture is melting get your kids to measure out the porridge/rolled oats an add them to a large mixing bowl.

Mix everything together

Pour the melted butter mixture over the porridge oats and get your kids to stir it all together. Keep mixing until all the oats look like they’re coated in the melted mixture.

Bake the flapjacks

Tip the oat mixture into your prepared baking dish then press it down with the back of a spoon or spatula. Make sure you press it down well into the corners and edges.

Bake the flapjacks in the oven for 35-40 minutes. They’re ready when they’ve turnerd a nice golden brown colour. You don’t want to leave them in the oven for too long – if they turn too dark they can be a bit hard.

Remove the flapjacks from the oven and leave them in the tin to cool. Once they’re cool, remove them from the tin, cut them into squares, serve and enjoy.

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Slimming World Flapjacks - Low Syn

Firstly, I apologise in advance about the naughty flapjack recipe you are about to read. I do generally eat very healthy 95% of the time, but for that 5%, a treat can give you a little sanity and this is exactly that. These are quite possibly the best flapjacks I have ever had. The are thin, chewy like oatmeal and raisin cookies.

I found the idea on the bbc good food website, but this was an unknown member and as ever, I have adapted it.

This is the grand total, but it is 89 calories per square

Note: As I rarely buy sugar, I used up some fondant icing in my cupboard, originally purchased prior my Slimming World days which I found gave a more distributed sweetened taste.. In an ideal world, I would swap this sugar for sweetener and the golden syrup for natural agave, but currently have neither until I go shopping, so I doing another version soon. I would appreciate your comments if you do try this an alternative. I have tried a naturally sweetened fat free recipe before using a mashed banana, and quite frankly, they needed custard to be more palatable which is never good. Also, I know some people prefer saving up their syns so they can eat the real thing and some days I totally get that. A Snickers bar for example which is something I am yet to beat and very rewarding after a run!

So here is the recipe. I used a large rectangular 30cm x 20ccm baking tin and found they were better in a thinner consistency and gives you more squares.

250g Regular porridge oats
250g icing sugar (I used fondant icing sugar)
125g butter
2tbsp golden syrup (I used maple syrup by Lyon's)
50g Californian raisins
1tsp mixed spice (optional)

1. Preheat the oven on gas mark 4/ 180.

2. Melt the butter with the spice if using in a large saucepan.

3. Once melted, slowly add all the other ingredients, mixing well until everything is coated.

4. Line your tin with baking parchment and pour in the flapjack mixture, flattening and leveling until even.

5. Put in the oven on the middle shelf for 25 minutes or until slightly golden around the edges.

6. Now remove and leave to cool for 5 minutes then transfer to a cooling rack and leave to cool so it can set.

7. Now cut in to 32 squares (89 calories or 4.5 syns each).

Let me know if you make this! I think it's a fantastic type of dish where you can eat a little of what you fancy, have fun baking and share the love!

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Frequently asked Questions

  • Question: Why do my flapjacks always fall apart?
    Answer:There could be many reasons why your flapjacks may fall apart after baking. I find using Porridge Oats rather than whole jumbo oats are better. Slicing them into bars while still warm can often cause them to fall apart…. Packing the mixture down firmly in the baking tin before baking also helps.
  • Question: What is the difference between flapjacks and crumpets?
    Answer:What are crumpets? First and foremost, a traditional English crumpet is nothing like a flapjack. Imagine something the size of an English muffin with a bubbly outside and a chewy inside – now that’s a crumpet. Crumpet batter is generally like thick pancake batter, but contains some raising agents too.
  • Question: Should flapjacks be hard when cooked?
    Answer:Stir well to combine, then take off the heat and stir in the oats. Press evenly into the tin and bake for 25 minutes for chewy, 30 minutes for crunchy, until set and golden. Allow to cool completely in the tin, but cut into squares a few minutes after they come out of the oven, before they harden.
  • Question: How can you tell Flapjack is cooked?
    Answer:The flapjack will still feel soft. Leave to cool in the tray for 5 minutes and then lift the baking paper up and out of the tray to cool completely. Cut into bars and enjoy!
  • Question: How should flapjack feel when cooked?
    Answer:This is really key when cooking flapjacks to prevent them from getting too crunchy (unless that is your aim of course!) When they start to go golden and slightly hard at the edges, they are usually ready to come out. The flapjacks will feel soft to the touch, don’t worry, they will harden up as they cool down.
  • Question: Do you cut flapjack hot or cold?
    Answer:Leave the flapjack in the tin until it is completely cooled before cutting into sixteen squares and removing from the tin. (Allowing them to cool helps them to keep their shape and means that you don’t need to overcook them.) Should flapjacks be crunchy or chewy?24 янв. 2019 г.

List of related literature:

butter, oven In to sugar, a 350°F. separate and golden bowl, stir syrup together together the until flour, pale oats, and baking fluffy, soda, then and salt, then fold into the butter mixture, followed by the raisins and pine nuts or sunflower seeds.

Make the crumbly topping and crumble it over the fruit: 6 tablespoons margarine, 1 cup sugar, 2 teaspoon vanilla, 1/2 cup flour, 1 cup old-fashioned rolled oats, and 1 teaspoon ground cinnamon.

Feel free to substitute chopped pitted prunes, chopped dried apricots, or dried cranberries for the raisins in the filling.

Stir together prunes, apricots, ¼ cup sugar, and next 3 ingredients in a saucepan bring to a boil over medium-high heat.

Substitute coarsely chopped dried figs for cranberries, coarsely chopped toasted macadamia nuts for pecans, lemon zest for orange zest, and ¹∕ teaspoon ground ginger for cinnamon.