Fruity Flapjacks

One of the simplest recipes you can make, a great introduction for children as long as the usual safety precautions are met. Simple ingredients, simple method. You’ll need a baking tray (mine is 27x20x3.5cm, lightly oiled, ready for the mixture and pre-heat the oven to around 220c. Swap the butter out to make these vegan friendly.

Quantities can be altered depending on the size of the baking tray- just keep to the proportions.


300gr rolled oats (jumbo oats will make the finished flapjack too crumbly but you could substitute around 50gr for texture)

150gr brown sugar (to be honest granulated white sugar works just as well)

150gr salted butter (substitute this with a vegan margarine if required or coconut oil bearing in mind you’ll get a coconutty flavour from this)

2-3 tbsp golden syrup

A couple of handfuls of dried fruit

A tsp vanilla essence (not essential)



Melt the butter (margarine/coconut oil) over a low heat, add the sugar, syrup and vanilla and stir until all graininess from the sugar has gone. Just be careful here if children are joining in. Take the pan off the heat and stir in the oats and fruit. Stir until everything is totally amalgamated then tip into the oiled tray, smoothing the top and making sure the base of the tin is covered. Bake for around 15 minutes until lightly browned.


Cut into squares while still hot and leave to cool. They will get firmer as they cool.

Will store for around a week in a cool place in a sealed container but let’s be honest they’re not going to be around for a week.


A simple yet satisfying sweet treat.