Looking for soft, chewy flapjacks that don't fall apart or turn out dry? This easy fruit flapjack recipe uses just five basic ingredients and takes minutes to make. Packed with oats, golden syrup and mixed dried fruit, these homemade oat bars are perfect for lunchboxes, after-school snacks, picnics and batch baking. Baked in a tray and cut into squares, they're like a cross between a cereal bar and a sweet traybake. They freeze brilliantly too. This is a classic British flapjack recipe and a great base for fruit oat bars of any kind.
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If you love a no-fuss bake that always turns out well, Fruit Flapjacks are it. They take minutes to prep, use everyday ingredients and reward you with soft, chewy oat bars that taste far better than anything wrapped in plastic. This recipe makes 12-16 fruit flapjack squares, depending on how you cut them.
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Why You'll Love These Fruit Flapjacks
- Soft and chewy texture - never dry or rock hard.
- 5 basic ingredients - oats, butter, golden syrup, brown sugar, and dried fruit.
- Great for meal prep - store well and freeze beautifully.
- Naturally vegetarian - easy to make vegan.
- Customisable - add seeds, coconut, chocolate chips and more.
Fruit flapjacks (aka oat bars) are the easiest homemade snack. Melt, stir, bake. Job done!
Ingredients
You only need five simple ingredients for these chewy mixed fruit flapjacks. They're naturally vegetarian and easy to adapt of vegan flapjacks too.
- Rolled Oats - I use rolled oats rather than jumbo oats as they bind together more easily.
- Unsalted Butter - use unsalted butter or a vegan spread.
- Golden Syrup - sometimes called light treacle. This binds everything together and gives that classic British flapjack flavour. Using honey or maple syrup will change the texture and flavour. (note the measurements in the recipe card)
- Dark Brown or Muscovado sugar - unrefined cane sugar with a dark brown colour, moist texture, and a toffee-like taste. You can use light brown sugar, but it won't be as rich.
- Dried Mixed Fruit - a mixture of sultanas, currants, and candied citrus peel. See variations below for other ingredients you can add in.
See recipe card for quantities.
For a lighter flapjack recipe, check out my Maple Syrup Flapjacks. A perfect flapjack recipe for using up overripe bananas and one with less added sugar is my Banana Flapjack or Oatmeal bars or for an easy breakfast bar with a little crunch, try my Easy Granola Flapjacks.
Pro Tip
For really chewy fruit flapjacks, stick with rolled/porridge oats. Instant oats can make the bars too soft and crumbly.
How to make Fruit Flapjacks
Weigh out all your ingredients before starting.
Step 1 : Prep your tray
Line a 25cm x 35cm baking tin with baking paper or a reusable oven liner. Pre-heat your oven to 180°C/350°F/gas mark 4.
Step 2 : Melt
Add butter to a large saucepan over a low heat. Stir in the sugar and golden syrup until melted and smooth.
Step 3 : Stir
Add the rolled oats and dried mixed fruit. Mix well so everything is fully coated.
Step 4 : Press into tray
Spoon the mixture into your lined tin and press it firmly into the corners with the back of a spoon.
Step 5 : Bake
Cook at 180°C/350°F/gas mark 4 for 15 minutes, until the edges start to turn golden.
Step 6 : Cool
Leave to cool completely before slicing into squares. Warm flapjacks will crumble.
Pro Tip
- Pop the cooled tray into the fridge for 1 hour. The flapjacks slice beautifully and keep their shape.
- Don't overbake. If the edges are turning golden, they're done. Overbaked flapjacks become brittle.
Make them Vegan
Simply swap the butter for a dairy-free spread. Do check labels. Some margarines contain milk despite seeming plant-based. Olive-oil-based spreads work well. If you avoid palm oil for environmental reasons, choose a palm-free vegan butter. Some options include: The Flower Farm Palm Oil free Margarine, Naturli Organic Vegan Unsalted Butter Alternative, Miyoko's Kitchen, Nuttelex Zero and some Flora varieties. Make sure the spread is at least 70-80% fat for best texture.
Fruit Flapjack Variations
Keep your total "extras" to 100g / 3.5oz so you don't throw off the wet-to-dry ratio.
Try adding:
Dried fruit ideas
- Dried cranberries
- Chopped apricots (chop small)
- Mixed peel
- Dried figs / dates (chop small)
Seeds and nuts
- Sunflower Seeds
- Pumpkin Seeds
- Chopped almonds, hazelnuts, pecans
Other
- Desiccated coconut
- Glacé cherries
- Chocolate chips
Toppings
To make a really luxe version, add some melted chocolate as a topping.
For another recipe that uses mixed dried fruit, check out my very popular Fruit Tea Loaf recipe.
Serving Suggestions
- Cut the flapjacks into squares for kids' lunchboxes or after-school snacks.
- Serve with yoghurt or fresh fruit for a quick breakfast.
- Pack them up for a picnic or hike.
- Serve with ice cream for a pudding or dessert.
Equipment
- Large saucepan
- Baking tray (25cm x 35cm) or (10 inches x 14 inches).
- Baking paper or reusable liner.
- Sharp knife for slicing
How to Store and Freeze Fruit Flapjacks
- Fridge: Best for keeping flapjacks firm. Lasts up to 10 days.
- Cupboard: Fine in cooler months. May crumble more easily.
- Freezer: Freeze flapjacks for 2-3 months. Defrost one square at a time for easy snacks.
Rescue Tip
If your flapjacks crumble when stored in a cupboard, it usually means it's too warm. Press all the pieces back into your baking tray with the back of a spoon. Pop in the fridge for 1 hour, then slice again.
Sustainability
- Look for Fairtrade versions of golden syrup, sugar and dried fruit to ensure farmers receive a fair price. It's one of the simplest switches for ethical baking.
- Reduce food waste - use the crumbs from the bottom of cereal boxes to add some extra crunch. Save them in a jar to add to your next flapjack bake.
- Reusable liners for baking trays help reduce waste.
FAQ
They were either underbaked, over-mixed, or didn't cool long enough. Pressing firmly into the tray and chilling before slicing helps massively. If you've stored them in a cupboard and they fall apart, it's too warm. Press them firmly back into the baking tin and pop in the fridge for 1 hour, then slice again.
Yes, they freeze brilliantly for up to 3 months. Slice into squares and place a piece of baking paper between each square to stop them freezing together. Freeze in an airtight container. Defrost them overnight in the fridge or at room temperature.
Absolutely. They firm up as they cool. None of the ingredients need to actually 'cook.' The heat turns the syrup runny and allows it to spread evenly and coat all the ingredients. When you take your tray out of the oven, the mixture will be quite runny. As the mixture cools, it will become firmer.
You can use honey instead of golden syrup, but the flavour will be different and honey can make them slightly less chewy. Honey also burns faster so watch the bake time. Finally, remember that honey can't be used in any vegan versions.
This recipe is based on using a tin 25cm x 35cm or 10 inches x 14 inches. If you use a smaller tin, your flapjacks will be thicker and need a slightly longer cooking time. Check on them after 15 minutes. If you have a larger tin, I would recommend doubling the quantity in the recipe as otherwise they will be too thin.
Yes, pure oats are naturally gluten-free, but only oats specifically labeled as "gluten-free" are safe for people with celiac disease or gluten sensitivity. All other ingredients are naturally gluten-free.
Related
Looking for other Easy Snack Recipes like this? Try these:
- Maple Syrup Flapjacks with Apple1 Hours 20 Minutes
- Easy Banana Flapjacks (Oatmeal Bars)1 Hours 20 Minutes
- Moist Fruit Tea Loaf (Fat Free)1 Hours 10 Minutes
- Banana & Cinnamon Fairtrade Muffins30 Minutes
📖 Recipe
Fruit Flapjack Recipe (Soft & Chewy Oat Bars)
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Equipment
- 25cm x 35cm backing tray
- Baking paper or reusable oven liner
Ingredients
- 250 g unsalted butter
- 240 g golden syrup 240g =¾ cup, 180ml, 8.5oz and 6.1 fl oz. Available fairtrade
- 75 g dark brown sugar or muscovado, available fairtrade
- 375 g oats use rolled oats
- 100 g dried mixed fruit eg, sultanas, raisins, dried mixed peel. Available fairtrade
Instructions
- Line a 25cm x 35cm baking tin with baking paper or a reusable oven liner. Pre-heat your oven to 180°C/350°F/gas mark 4.
- Add butter to a large saucepan over a low heat. Stir in the sugar and golden syrup until melted and smooth.240 g golden syrup, 75 g dark brown sugar, 250 g unsalted butter
- Add the rolled oats and dried mixed fruit. Mix well so everything is fully coated.375 g oats, 100 g dried mixed fruit
- Spoon the mixture into your lined tin and press it firmly into the corners with the back of a spoon.
- Cook at 180°C/350°F/gas mark 4 for 15 minutes, until the edges start to turn golden.
- Leave to cool completely before slicing into squares. Warm flapjacks will crumble.
Notes
Ingredient Notes
- Rolled Oats - I use rolled oats rather than jumbo oats as they bind together more easily.
- Unsalted Butter - use unsalted butter or a vegan spread.
- Golden Syrup - sometimes called light treacle. This binds everything together and gives that classic British flapjack flavour. Using honey or maple syrup will change the texture and flavour. (note the measurements in the recipe card). Note 240g =¾ cup, 180ml, 8.5oz and 6.1 fl oz.
- Dark Brown or Muscovado sugar - unrefined cane sugar with a dark brown colour, moist texture, and a toffee-like taste. You can use light brown sugar, but it won't be as rich.
- Dried Mixed Fruit - a mixture of sultanas, currants, and candied citrus peel. See variations below for other ingredients you can add in.
How to Store and Freeze
- Fridge: Best for keeping flapjacks firm. Lasts up to 10 days.
- Cupboard: Fine in cooler months. May crumble more easily.
- Freezer: Freeze flapjacks for 2-3 months. Defrost one square at a time for easy snacks.
Nutrition per serving
The Nutritional Values are computer generated estimates based on industry standards and are provided as a helpful guide only.
Jenny Fortt
Absolutely delicious and so easy to make. Can't stop making them. Everyone I've offered some to comment how tasty and moist they are. Thank you
Claire Carter
Thank you so very much. I'm so pleased!
Tina
Disaster! I made these with jumbo oats and followed the recipe to the letter. When cutting into bars they were so soft and wet that they fell apart almost as if they still needed to be cooked. They seem to have a lot of syrupy liquid pooling in the bottom of the tin when cooling. I cooked for 20 mins rather than 15mins to get more colour to the top. What went wrong please? Other recipes seem to use less syrup but more sugar and cook longer.
REALMEALDEAL
Hi Tina
Sorry these didn't work out for you. Let me see if I can trouble shoot it for you. I suggest in the recipe that once cool you place them in the refridgerator and then slice them once cold. The mixture will be quite runny when it comes out of the oven, but will firm up once cooled properly. The ratio of oats to butter and golden syrup does work - recipes can vary but I've found this combination to be the best for a soft chewy texture. Other syrups will give a different consistency. I hope that you can make them again and thank you for reaching out to me with your question.