Raspberry Flapjacks

I have never added fresh fruit to my flapjack before, and I wish I had. These raspberry flapjacks are incredibly refreshing, fruity, and chewy.

I like them loaded with fresh raspberries, which give them a unique taste different from the classic baked oat bars.

Raspberry Flapjacks

I love that my flapjacks are crispy around the edges, and have an irresistibly rich, buttery smell and a golden-brown colour.

These flapjacks are easy to prepare using just one bowl, and they are a fun way to get children interested in baking; actually, my daughter helped me make them, which was fun.

I enjoy them in the morning for breakfast with a cup of coffee and as a mid-morning snack; I can't get enough of them! They are also good as a picnic treat.

Personally, I find this recipe more delicious than the traditional flapjacks.

You Will Need

Oats: I use quick oats also known as porridge oats.

Butter: I use unsalted butter; it ensures the flapjacks hold their shape and add a buttery flavor.

Honey: I use just 4 tablespoons to give the flapjack its chewiness and prevents it from becoming rock-hard. It also helps to hold the flapjacks together.

Brown sugar: It adds richness, sweetness and moister to the flapjacks.

Fresh Raspberries: Either fresh or frozen raspberries can work just fine for this recipe. However, I recommend fresh berries because they do not break when stirred into the oats.

"See the recipe card below for more information about the ingredients and quantities."

How To Make Raspberry Flapjacks - Step By Step

One: Preheat oven to 180C/350F and line a 20 x 20cm baking tray with parchment.

Tip: The size of the baking pan that you use determines how thick or crispy your flapjacks will be. I use 20x20 cm in this recipe. Use a larger baking pan, like 22x22cm, to achieve a thinner and crisper texture.

Two: Put the oats in a large mixing bowl and set aside.

Three: In a saucepan, melt butter, sugar, honey, and salt over medium heat until combined.

Four: Pour the mixture over the oats and mix well until incorporated.

Tip: Ensure that the oats are well coated in the sugar and butter mixture to avoid dry patches that could make the flapjacks crumble.

Five: Now, press the mixture into the bottom of the baking pan. Scatter over the raspberries and lightly press them into the oat mixture.

Six: Bake for 25-30 mins until golden brown. Allow to cool, then cut into squares.

Tip: Flapjacks are soft when they come out of the oven, but they tend to harden as they cool. Also, wait till the flapjacks harden before removing them from the baking tin to prevent them from falling apart.

Helpful Tips!

• Run a palette knife around the edges of the flapjack as soon as you remove it from the oven to detach it from the baking tin. This step will ensure that the flapjack does not stick to the tin after cooling.
• Allow the flapjacks to cool before cutting or slicing them to prevent them from falling apart. It is easier to cut after it has cooled and firmed up.
• I keep my flapjacks in an airtight container in the fridge for 2-3 days.
• If you need to store these snacks for longer, wrap them in parchment paper separately and keep them in the freezer. They can be stored frozen for months.

More Snack Recipes

• Banana Ghost Pops
• Coconut Oil Popcorn
• Honey Butter Popcorn

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