Soft Flapjack Recipe (Gooey and Chewy!)
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I like to think this soft flapjack recipe is the best, as it’s quite easy and fast but also tastes delicious! Every bite of this gooey flapjack recipe is sticky, soft, and buttery.
It’s made with a mixture of oats, golden syrup, butter, and soft light brown sugar to make the perfect consistency. Simple, yet satisfying.
Table of Contents
Why you’ll love this recipe
Quick and easy – This chewy flapjack recipe only requires a five-minute prep time, so it’s great for busy schedules.
Good for beginning bakers – With simple ingredients and easy-to-follow steps, this soft flapjack recipe makes for a beginner-friendly traybake dish.
Versatile recipe: You can adjust the flavours of this chewy flapjack treat by adding peanut butter, nuts, chocolate chips, dried fruit, and other yummy add-ins.
Try some other sweet recipes, after this one ; Easy Chocolate Easter Nests, Giant Chocolate Cornflake Cake and Easter Rice Krispie Treats
What are flapjacks?
I loved chewy flapjacks growing up in the UK; I always looked forward to the soft, sticky, chewy consistency as a kid. Anytime my mum packed them in my lunchbox, I was excited to dig in!
If you’re in the US, you may be picturing a different flapjack type (aka a pancake). This is quite different from British flapjacks, similar to oat bars. They’re typically gooey, moist, chewy, sticky, and buttery.
However, some golden syrup flapjack recipe options yield a crunchy flapjack bar instead. You can make this soft flapjack recipe to your preference, though I love them when they’re chewy.
Love sweet recipes? Try my Rocky Road, Mini Cheesecakes (No-Bake Recipe) and Mini Egg Cheesecake
What are the best oats to use?
While you can use oats for this soft flapjack recipe, certain types work better for this dish. Aim for oats that are in smaller pieces, as they’ll stick together much easier. Avoid using jumbo oats.
Porridge oats vs rolled oats
The main difference between porridge and rolled oats is their size. Rolled oats are almost full oat pieces, while porridge oats are processed and come in smaller pieces. Since they’re smaller, I recommend using porridge oats for this buttery flapjack recipe. The smaller the oats, the easier they stick together.
Ingredients
Golden Syrup – This ingredient helps keep the bars from falling apart. You can also use honey for this recipe, though it will slightly change the flavours.
Oats – I recommend using porridge oats for this soft flapjack recipe, as they stick together better than bigger oat pieces. You can use rolled oats, but you’ll want to blend them down slightly before adding them to the mix so the bars don’t fall apart. Gluten-free oats will also work to make gluten-free bars.
Butter – Any type of butter will work for this traditional flapjack recipe. I prefer using sweet cream salted butter, which adds a richer flavour to the dish. However, regular salted or unsalted butter also works.
See the recipe card for full information on ingredients and quantities.
Variations/ Adaptations
Make this soft flapjack recipe your own by using these variations. Instead of golden syrup, you can use honey or maple syrup. Both will offer a delicious, sweet flavour. You can include other mix-ins like chocolate, nuts, or dried fruit.
For a sweeter recipe like mine, it’s a condensed milk flapjack. As a bonus, the sweetened condensed milk will help keep the bars stuck together. A variation with this is you can buy low fat/fat free condensed milk if you want to reduce the calories. You can also make these oat bars vegan by swapping out the butter with a dairy-free butter option.
How to make this soft flapjack recipe
Line a 20cm square cake tin with baking paper.
- Then place the butter, syrup, sugar and condensed milk in a medium saucepan (Image 1).
- Heat gently until the ingredients have melted and the sugar has dissolved (Image 2).
3. Stir in the oats and mix well (Image 3).
4. Set aside for 10 minutes so the oats soak up the mixture a little (Image 4).
5. Spoon into the prepared tin, press down well and smooth the surface with a palette knife (Image 5).
6. Bake in the oven for 20- 25 minutes or until slightly darker around the edges but still a little soft to touch in the centre, it will firm up as it cools (Image 6).
Leave to cool completely in the tin, then turn out and cut into squares.
Tips for the best results
Press the mixture into the prepared baking tray firmly before baking
If you want a higher probability of your soft flapjack recipe bars sticking together, press the mixture into the pan with a spatula. You can also press the mixture down after the recipe comes out of the oven.
Remove from oven when edges begin to brown slightly
The flapjacks should still be fairly soft when you remove them from the oven but slightly brown on the edges. They will set as they cool.
Cool in the baking tin
Let the flapjacks cool right in the tin so they keep their shape. Once cooled, you can cut the bars into the shapes you want.
Use leftover oats to make tasty treats like the following: Baked Oats with Chocolate Chips, Reese’s Pieces Peanut Butter Baked Oats, or Nutella Blended Baked Oats.
Storage Suggestions
Can they be made ahead?
This soft flapjack recipe is the ultimate make-ahead dish. These flapjack recipe chewy bars can stay good in the fridge for up to a week. So, you can enjoy them for breakfast, snacks, a sweet treat, etc. all week long.
How to store them
Since this buttery flapjack recipe doesn’t have milk or eggs, you can safely store them on the counter. Ensure you put them in an airtight container first. They should last for about five days on the counter. If you want to extend their life, keep them in the fridge.
Can they be frozen?
You can always make double or triple this recipe, as these bars freeze well. To freeze flapjacks, simply cut the bars into the size/shape you want once cooked and cooled. Then, layer them in an airtight container or baggie with baking parchment paper between each layer and store in the freezer. Be sure to eat them within three months. To defrost, simply put them in the fridge overnight and enjoy the next day.
Need inspiration for some main dish recipes, try my ; Slow Cooker Beef Curry, Roasted Mediterranean Vegetables and Creamy Chicken and Broccoli Pasta
FAQs
If you overcook the flapjacks in the oven, you’ll have dry, crumbly bars instead of a soft flapjack recipe. Avoid this by cooking them for about 20 minutes.
The culprit to hard flapjacks is having them sit too long in the oven. Follow the directions below for the best results.
Yes, the bars should be gooey when you take them out of the oven. They will set as they cool.
It is more likely to fall apart if you have over or undercooked a golden syrup flapjack. You can also help keep the bars together by pressing them down with a spatula after they have been cooling for a few minutes. This step (pressing the bars into the pan) can also be done before baking.
Pair these yummy flapjacks with other breakfast dishes like: Simple Fluffy American Pancakes, Mini Pancakes with Biscoff, or Slow Roasted Cherry Tomato Ricotta Toast.
If you tried this Soft Flapjack Recipe, it would be mean so much to me if you could leave a review & a star rating to let me know how you found it! I love hearing about your experiences – it motivates me to keep creating more and more recipes for you guys 💛 Let’s get cooking! – Mimi x
Soft Flapjack Recipe (Gooey and Chewy!)
Ingredients
- 125 g butter (£1.69/2)=(£0.85)
- 75 g golden syrup (£1.28/5)=(£0.26)
- 75 g Demerara sugar (£1.80/6)=(£0.30)
- 100 g sweetened condensed milk (£1.00)
- 250 g porridge oats (£0.90/4)=(£0.23)
Method
Preheat oven to 160°C/320°F
- Line a 20cm square cake tin with baking paper.
- Then place the butter, syrup, sugar and condensed milk in a medium saucepan and heat gently until the ingredients have melted and the sugar has dissolved. Stir in the oats and mix well. Set aside for 10 minutes so the oats soak up the mixture a little.
- Spoon into the prepared tin, press down well and smooth the surface with a palette knife. Bake in the oven for 20- 25 minutes or until slightly darker around the edges but still a little soft to touch in the centre, it will firm up as it cools.
- Leave to cool completely in the tin, then turn out and cut into squares.
Notes
- Press the mixture down firmly into prepared baking tray before baking, using a spatula.
- Remove from oven when edges slightly brown; flapjacks should be soft but will set as they cool.
- Cool in the baking tin to maintain shape; cut into desired shapes after complete cooling.
Nutrition
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