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I've made three batches of flapjack since we started school, with three pack lunches to sort out each day it doesn’t last long. Luckily it's really quick to put together. I often pop it in the oven to bake alongside dinner. I used up a handful of berries and some almost alcoholic grapes that were at the back of the fridge in this one. You really can put all sorts in flapjack.

Flapjack Recipe


  • 150g butter, plus extra to grease (or vegan substitute)

  • 25-30g Rapadura, coconut or other sugar

  • 60g rice malt, honey or golden syrup (about 3 tablespoons)

  • 125g jumbo rolled oats

  • 100g rolled/porridge oats

Extras chose from:

  • Fresh fruit: blueberries, grated/cubed apple, blackberries, strawberries etc

  • Dried fruit: raisins, cranberries, chopped figs etc

  • Seeds: hemp, sunflower, pumpkin seeds etc whole or ground

  • Chopped nuts: (not for school lunches if a nut free school) almonds walnuts etc

  • Spices: cinnamon, ginger, allspice, cardamon

  • Zest: orange, lemon, lime

  • Essence: vanilla, almond, orange

  • Protein powder (for older children)


  • Grease a baking tray and preheat oven (180°C)

  • In a pan, gently melt the butter and take off the heat

  • Add the sugar and syrup and mix well

  • Add the oats and any other ingredients to the same pan. If using fruit gently fold in at the end

  • Press into the prepared baking tray

  • Bake for 25-30 mins

  • Score when warm to make it easier to cut

Adapted from Felicity Cloake: How to cook perfect flapjacks


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