Raspberry flapjacks are a scrumptious and filling snack with irresistible chewy goodness. They are easy, simple, and made with only 6 ingredients.
They are refreshing because they are made with fresh raspberries, and they also have a unique taste that is different from the classic baked oat bars.
Raspberry flapjacks are crispy around the edges and have a zing of fruity flavour spread throughout the snack. The taste of tangy raspberry and the delicious flapjack work together to give the snack a wonderful combination of flavors.
Raspberry flapjacks have an irresistibly rich, buttery smell when taken fresh from the oven. They also have an attractive golden-brown color and can be sliced into squares, bars, or small bites to give them an even more inviting look.
You can enjoy them in the morning for breakfast or as a mid-morning snack, or as a picnic treat. They are also a winning snack for a party or gathering. These snacks are easy to prepare, and they are a fun way to get children or new beginners interested in baking. Raspberry flapjacks are a great choice of snack to bake if you do not have complicated baking equipment or too many ingredients.
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Why Does This Recipe Work?
If you are looking for a delicious snack that you can enjoy, there are multiple reasons why raspberry flapjacks should be your first choice. Here are some of the reasons you should try your hand at this delectable snack:
- It is easy to make. The process of preparing this snack is straightforward.
- It requires few ingredients. You need exactly five items to prepare this amazing recipe.
- The ingredients are prepared in a one-bowl mixture and therefore, there is minimal cleaning required afterward.
- The recipe can be customized with various add-ins and toppings to meet a person’s taste and preference.
- This is an easy recipe, yet it is more delicious than the traditional flapjacks.
What’s In This Raspberry Flapjacks Recipe?
Porridge oats: They give the flapjacks their thick texture.
Butter: It enhances the flavor of the flapjacks and balances the sweetness.
Honey: It acts as a liquid sweetener that gives the snack its chewiness
and prevents it from becoming rock-hard. It also helps to hold the flapjacks together.
Brown sugar: It adds richness and nice color undertones to the snacks. It also gives the flapjack structure and prevents it from crumbling and it combines well with melted butter and honey.
Fresh Raspberries: They are natural sweeteners that enrich the flapjacks and help to achieve an irresistible fruity flavor.
A Pinch of Salt: A little goes a long way.
How To Make Raspberry Flapjacks – Step By Step
One: Preheat oven to 200C/180C and line a 20 x 20cm baking tray with parchment.
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.
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.
Top Tips!
- Avoid baking flapjacks for too long to prevent them from becoming too hard. 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. It is much easier to remove the flapjacks from the tin after they have cooled off.
- Melt the butter and sugar under low heat to prevent the mixture from becoming hard and taff-like.
- Ensure that the butter and sugar mix well to avoid greasy flapjacks. Ensure there is no sign of melted butter in the mixture.
- Ensure that the oats are well coated in the sugar and butter mixture to avoid dry patches that could make the flapjacks crumble.
- Spread the oat mixture thin if you want to achieve a crunchy texture, and spread it thick if you want to get a chewy texture. The size of the baking pan that you use also determines how thick or crispy your flapjacks will be. To achieve a crispy texture, use a larger, shallower baking pan and bake them at higher temperatures. You can also bake the flapjacks longer. However, it is important to leave room for the crispiness that occurs as the flapjacks cool down.
- Use a damp cake wrap if you want to have soft, moist edges. This wrap cools off the sides of the pan and prevents the edges of your flapjacks from browning too quickly.
- Scatter raspberries throughout the oat mixture on the baking tin to ensure the raspberry is spread evenly throughout the snack.
- If you would want a cake-like, fluffy texture, omit the stovetop process and prepare the mixture in a food processor. Mix the ingredients, blend them, and put them in the oven to bake.
- 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 tin will ensure that the flapjack does not stick to the tin after cooling.
Recipe Variations
- The honey in the recipe can be substituted with golden syrup. Although this substitution will result in a change in flavor, the result will be equally delicious.
- You can also add a twist to this recipe by sandwiching the raspberry between two portions of the oaty flapjack mixture. This method allows you to experience the wonderful combination of flavors in this snack.
- Add some raisins, dried apricots, or nuts to achieve unique flavors.
- Add in ¼ cup peanut butter or chocolate chips.
Serving Suggestions
Serve these snacks with a cup of tea or your favorite beverage. You can also serve them with a yogurt topping.
Storage
To Store: Keep your flapjacks in an airtight container for 2-3 days in the fridge.
Freezing: If you need to store these snacks for longer, wrap them in a plastic bag in sizeable portions and keep them in the freezer. They can be stored frozen for months. Although raspberry flapjacks can be stored by freezing, their texture can be altered upon thawing.
Recipe FAQs
Either fresh or frozen raspberries can work just fine for this recipe. However, fresh berries are recommended because they do not break when stirred into the oats.
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.
If you do not have honey, you can swap it for an equal amount of golden syrup or corn syrup. You can also use maple syrup; however, If you choose to use maple syrup, use a less amount because of the difference in consistency.
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Recipe
Raspberry Flapjacks
Equipment
- Baking tray
- Kitchen scales
Ingredients
- 300 g porridge oats
- 150 g butter
- 4 honey
- 150 g light brown sugar
- 100 g fresh raspberries
- Pinch of salt
Instructions
- Preheat oven to 180C and line a 20 x 20cm baking tray with parchment.
- Put the oats in a large mixing bowl and set aside.300 g porridge oats
- In a saucepan, melt butter, sugar, honey and salt until combined.150 g butter, 4 honey, 150 g light brown sugar, Pinch of salt
- Now, press the mixture into the bottom of the baking pan. Scatter over the raspberries and lightly press them into the oat mixture.
- Bake for 25-30 mins until golden brown. Allow to cool, then cut into squares.100 g fresh raspberries
Notes
- Avoid baking flapjacks for too long to prevent them from becoming too hard. Flapjacks are soft when they come out of the oven, but they tend to harden as they cool. Also, wait till the they harden before removing them from the baking tin to prevent them from falling apart. It is much easier to remove them from the tin after they have cooled off.
- Melt the butter and sugar under low heat to prevent the mixture from becoming hard and taff-like.
- Ensure that the butter and sugar mix well.
- Ensure there is no sign of melted butter in the mixture.
- Ensure that the oats are well coated in the sugar and butter mixture to avoid dry patches that could make the flapjacks crumble.
- Spread the oat mixture thin if you want to achieve a crunchy texture, and spread it thick if you want to get a chewy texture. The size of the baking pan that you use also determines how thick or crispy your flapjacks will be. To achieve a crispy texture, use a larger, shallower baking pan and bake them at higher temperatures. You can also bake the them longer. However, it is important to leave room for the crispiness that occurs as the flapjacks cool down.
- Use a damp cake wrap if you want to have soft, moist edges. This wrap cools off the sides of the pan and prevents the edges of your flapjacks from browning too quickly.
- Scatter raspberries throughout the oat mixture on the baking tin to ensure the raspberry is spread evenly throughout the snack.
- If you would want a cake-like, fluffy texture, omit the stovetop process and prepare the mixture in a food processor. Mix the ingredients, blend them, and put them in the oven to bake.
- 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 tin will ensure that the flapjack does not stick to the tin after cooling.
Variations
- The honey in the recipe can be substituted with golden syrup. Although this substitution will result in a change in flavor, the result will be equally delicious.
- You can also add a twist to this recipe by sandwiching the raspberry between two portions of the oaty flapjack mixture. This method allows you to experience the wonderful combination of flavors in this snack.
- Add some raisins, dried apricots, or nuts to achieve unique flavors.
- Add in ¼ cup peanut butter or chocolate chips.
Jan
I tried this recipe with frozen raspberry, and it worked just fine.
M Brown
Easy breakfast! I even take some in my lunch box as snacks.