I am happy to say there IS a foolproof way to make Flapjacks that works every single time. In just 6 ingredients and 20 minutes in the oven, you have a chewy, sticky classic goodie – I’m letting you in on the secret to the ultimate recipe! Learning how to make Flapjacks is a rite of passage and once you’ve found the right recipe, you’ll be turning to it again and again for breakfast-on-the-go option or a packed lunch sweetener, or just because there’s a cup of tea going that needs an accompaniment. There are so many different ways to make flapjack but I am VERY happy to report that I have done the testing and experimenting on this classic snack so you don’t have to. This is the ultimate FOOLPROOF flapjack recipe that works. Every. Single. Time. There’s a secret to it too… shhh (but it lies within the oats you use) 🤫
Why you’ll love this Simple Flapjack recipe
⭐️ Only 6 ingredients ⭐️ No faff or fancy equipment needed ⭐️ Energy-packed snack for busy kids (and grown-ups) 💥 HERE IS THE SECRET 💥… I use half rolled oats and half jumbo oats. Rolled oats are more likely to be used in porridge. They absorb moisture well and carry flavours. Jumbo oats tend to be bigger and crunchier, keep their shape more, and are more likely to be used for biscuits and cereal bars. Instant oats are more processed, are finer in texture and are mushier when cooked.
In summary:
🦴 You can use just rolled oats but the texture is chewy, without much crunch 🍂 You can use just jumbo oats but they will be very crunchy, a little dry, and to be honest? Not my favourite 🌟 HALF AND HALF (rolled and jumbo) are honestly the BEST combo – both crunchy and chewy – yum! 🚫 Instant oats (like Ready Brek) are a no-no for flapjack IMAGE: See the photo below showing the different between using just rolled oats (the bottom flapjack) and using this recipe with half rolled and half jumbo (the top flapjack)… Other recipes that involved using only one kind of oat, as mentioned above, just didn’t work for me. I know how I like my flapjack texture and overly one way or the other isn’t it! Which is why the half and half method works so well. Of course, there are a number of variations of flapjack recipes, such as peanut butter flapjacks, honey flapjacks, fruity flapjacks and banana flapjacks. But for me, nothing can top Golden Syrup flapjacks. To make the best homemade flapjacks, simply melt and mix your ingredients together and bake in a square tin until golden brown, then slice them into squares once everything is cool. The melted chocolate is optional, but I’d highly recommend drizzling it over the flapjacks at the end. This recipe will forever remind me of coming home from school and raiding the cake tin expectantly (and there is no hunger like that 3:30pm after-school hunger, is there?) Now it’s time for you to make your own memories. Hope you love it!
Some other favourite traybakes
Chocolate Orange Brownies Mini Egg Rocky Road Peanut Butter Brownies Easy Rolo Rocky Road Easter Rocky Road Peanut Butter Bars Classic Rocky Road
In the freezer You can also freeze them in portions for up to a month. I find that jumbo oats give a lighter, more crumbly texture. Rolled oats make a more dense texture. Both together work really well (I also use this technique in my Granola Bars). That said, if you only have one type, you can still follow this recipe. The resulting texture might just be a little different than I’ve explained (it will still be delicious). Just keep an eye on them in the oven as timings may vary slightly. Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
