These snack bars made with oats are jam packed with fruit in a variety of colours. This recipe for fruity flapjacks are guaranteed to have everyone returning for a second…. or a third!
I decided to create a simple but totally fantastic flapjack filled with colour and flavour. The boys were pretty happy with these and I even managed to make extra for my friends too.
A flapjack recipe with fruit makes a great snack or cereal bar for breakfast when you’re in a hurry in the morning. The oats will provide you with a slow release of energy and the fruit provides some goodness too. Now, these are flapjacks with golden syrup, so I cannot pass these off as being the most healthy of breakfasts but they have a good balance at least.
Dried Fruit is a great store cupboard essential, especially when you want to make treats like these. Dried fruit will keep for a while so you won’t have to worry about them expiring too quickly. Crumbly Fig Rolls are another good example of using what you have stored away in the cupboard.
Flapjacks Vs Pancakes
Here is another example of recipes that can get a little lost in translation, depending on where you are from you maybe wondering what the difference is between flapjacks and pancakes. In the UK flapjacks are an oat based snack bar that can be flavoured in many different ways with ingredients such as dried fruit, chocolate or coconut. You can find baked flapjacks and no bake varieties.
If you’re from the US you would probably hear these being referred to as muesli, cereal or granola bars, whereas the word flapjacks can be interchangeable with the word pancakes there.
There is a huge difference between the two obviously, so don’t get confused with the names here. Calling them flapjacks or fruity granola bars, will not change their great taste or simplicity.
Flapjacks bring back memories of my nan. We found a hand written recipe for her flapjacks tucked inside the pages of her Mrs Beeton cookbook.
Mrs Beeton is one of the first cookbooks I ever laid eyes on. I used to search the pages for something delicious to replicate back when I first became interested in cooking. There are some recipes amongst them that you couldn’t imagine serving in today’s family kitchens. But I do see a lot of history in the pages of that book. It says a lot about how families used to live and what they ate. I imagine plenty of households had their own copy of Mrs Beeton’s cookbook on the shelf.
Whilst plain flapjacks certainly have their place as a delicious treat, these have a different texture. They are a little more crumbly (thanks to the jumbo oats), a little more chewy and a little more colourful. I wonder what Mrs Beeton or my Nan would have thought of them? They probably would have been quite the luxury since the fruity ingredients wouldn’t have been so readily available.
Isn’t it incredible that kitchens were so very different only a short time ago.
The ingredients for a flapjack recipe are quite simple but they make for a super filling snack packed with fibre. They are perfect for lunchboxes, picnics and for those afternoons when you need a little pick me up. They are vegan too, should you follow a plant based diet.
Altering and Adding Ingredients to Your Flapjacks
You can also alter the ingredients that you use for the flavouring. Changing the berries or adding nuts or seeds if you desire will still work perfectly well, just try to stick to the same amounts to ensure that they flapjacks will hold together. Too many extra ingredients could ruin the texture of this recipe.
Baking Tips and Guidance
When the flapjacks are removed from the oven, it’s normal that they are a little soft, as they cool, they will harden. Don’t try to cut the flapjacks into portions until they have cooled. If you try to cut the flapjacks into portions too soon, you will find that they are more likely to break apart. I know it’s hard to wait for something this delicious but you could end up with a crumbly mess if you try to rush it.
The best way to store these fruity flapjacks is in an airtight container left somewhere cool. They will last up to a week this way. You can also freeze them in portions, wrapped tightly in foil. In the freezer they will last around 2-3 months.
Compacting the mixture well when you press it into the tin is vital to ensure that the flapjacks don’t crumble too much. Spend time to remove all gaps and air bubbles that might have formed in the mixture.
If you’d prefer these flapjacks to be a little less crumbly I would recommend swapping out the jumbo oats and replacing them with rolled oats. They are smaller and will hold the shape a little better. You can also use porridge oats or steel cut oats, just be aware that the texture might change a little.
Store them in an airtight container for up to a week. You can also freeze them for 2-3 months.
You can swap out the dried berries and apricots for any other flavouring you like. You can add nuts, seeds or different dried fruit. Just be sure to stick to the same ratios for the ingredients so that they still hold together.
Yes, using porridge oats is fine, it will make these bars a little less crumbly, which you might prefer. However, check the cereal box for the ingredients. Ideally, you do not want to use one with any added ingredients as it could change the taste.
Fruity Flapjacks with Golden Syrup
- 300 g Jumbo Oatflakes
- 150 g Soft Brown Sugar
- 225 g Unsalted Butter
- 50 g Golden Syrup
- 190 g Dried Mixed Berries
- 120 g Dried Apricots
- Place the sugar, butter and syrup in a saucepan and heat gently until melted and combined.
- Roughly chop the apricots into chunks and mix into the oats along with the berries.
- Add the melted ingredients to the oats and mix until everything is incorporated.
- Line a 23cm square tin with greased baking paper.
- Pour the mixture into the tin and press down firmly with a spatula to ensure there are no gaps in the mixture.
- Place in a preheated oven at 180C (160C fan assisted) for 20 minutes until golden.
- Take out of the oven, press the flapjack down again if it has risen in any areas and allow to cool completely in the tin.
- Once cooled, cut the flapjack into rectangles and store in an airtight container.
Why Not Try Another Treat?
If you have some apricots left over try this Cinnamon Apricot Biscotti Recipe Now.