Mom's Flapjacks

By • April 19, 2010 10 Comments

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Food52 Review: Probably not the sort of flapjacks you have in mind, these are what all granola bars aspire to be. Chewy, crispy and rich with butter, these oatmeal squares (or wedges, like ours) are made with golden syrup (the British answer to maple syrup, only milder), rolled oats, and a variety of seeds (pumpkin, sesame and sunflower). Londonfoodieny's flapjacks couldn't be easier to throw together (melt the butter, sugar and golden syrup, stir in the dry ingredients, spread in a pan and bake), but the rewards are great. Because of all the butter and sugar, the edges of the flapjacks crisp to a lovely golden brown, and if you cook them properly, the centers remain slightly chewy. We used a non-stick pan -- otherwise, make sure to use parchment, or you'll be scraping out the hardened sugar for days. - A&MThe Editors

Serves 9-20 depending on greediness

  • 1 cup butter
  • 2/3 cup sugar
  • heaped 1/3 cups golden syrup
  • 4 1/4 cups 1 minute oats
  • 1 heaping tablespoons flour
  • 1 pinch salt
  • 2 handfuls pumpkin seeds
  • 1/4 cup sunflower seeds
  • scant 1/4 cups sesame seeds
  1. Heat the oven to 350F/180C/Gas 4. If you have a fan or convection oven reduce the temperature and cooking time but ideally turn the fan off. Line a 20 x 30 cm baking tin with greaseproof paper (parchment paper)
  2. In a large pan, heat together the butter, sugar and golden syrup over a gentle heat, stirring until the butter has melted. Tip in the flour, oats, salt and seeds and stir to combine.
  3. Tip your pan and spread evenly without pressing down too hard. Bake in the oven for roughly 20-25 minutes or until lightly golden (they will be slightly darker at the edges). Cut them, whilst still in the pan, straight from the oven and then leave to cool and set in the pan.

More Great Recipes: Granola|Rice & Grains|Breakfast & Brunch|Desserts|Snacks

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Comments (10) Questions (1)


about 1 month ago LULULAND




over 4 years ago lbgirl

Thank you, thank you! I've always HATED maple syrup (yes, including the two years I spent living in Vermont!), and I've never been able to figure out what to substitute for it in recipes. Honey always seemed just TOO mild. For some reason, golden syrup just never occurred to me. From now on, every time a recipe calls for maple syrup, I'll just quietly substitute golden syrup. You have made me very happy!


over 4 years ago ctgal

I have some Lyle's Golden Syrup in my cabinet, bought for something else and never used. Thanks so much for giving me a use for it! Sounds delish. I might throw in some dried fruit cut up small as well. Can't wait and will let you know results.


over 5 years ago Amy_N-B

I made these last week to take on a camping/hiking trip and they were delicious! One problem though, they didn't hold together, so I ended up with more of a granola then a bar/cookie. Any thoughts on how to get them firmer?

That said, this combination also makes an awesome granola with a bit of skim milk.


over 5 years ago NakedBeet

I'm rooting for these! Congrats on the nomination.


over 5 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

These sound very yummy! Congrats, and thanks for the recipe!


over 5 years ago cheese1227

We lived in England (Norwich) for two years and besides the beer, I miss having flapjacks as the staple treat with tea. We've got to put on an "England" presentation on Friday evening at my daughter's school and I think I will make these as the "taste of England", seeing as you can't bring beer onto school grounds, that is. Just a question, how many days in advance do you think I can make these?


over 5 years ago thirschfeld

I just saw an article on these in Bon Appetite. Your version looks way better. I will have to give it a try.


over 5 years ago NakedBeet

I can attest to how delicious these are having bought them from the Share our Strength bake sale this past Saturday. YUM!!!!


over 5 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

What a nice mother you have!! These look so tasty. And super nutritious, too. Yummmmm. I can see making these to take on hiking, kayaking, ski, etc. trips. A few raisins or dates would be a nice touch, too . . . . Love it!! ;o)