These Chewy Cranberry Flapjacks (Granola Bars) are so moreish! Sprinkled with almond flakes & white chocolate chips, they're real treat! They make delicious snack or even breakfast on the go!
Flapjacks (granola bars) are one of my favourite traybakes ever as they are not only super quick and easy to make but also require very few ingredients which I'm always stocked up on. Whether you need last minute addition to kids packed lunches or you've got looming school bake sale, these never disappoint. I don't claim that my recipe is healthy but it's not half as bad for you as shop bought versions plus you can always add even more goodness if you wish.
This particular recipe is one of my favourite ones as I love slightly sharp flavour of dried cranberries against white chocolate chips and crunchy almond flakes. It's a lovely combination of flavours and textures. I must admit I have had it as a little breakfast on the go and loved it! A little of what you fancy does you good and these go so well with my morning oat milk latte!
What type of oats are the best for making these flapjacks (granola bars)?
Porridge oats or rolled oats in America are the best for these flapjacks (granola bars). They are not as fine as quick or instant ones and have a bit of bite to them. I also tend to add 50g (½ cup) of jumbo rolled oats to the mixture for that extra texture but only if I have them in a cupboard. Otherwise I just up the amount of porridge/rolled oats to 250g (3 cups).
Golden syrup and its substitutes.
If you are in America you might only be able to get Golden Syrup (also known as Light Treacle) in a specialty British shops. If you see it, I would really recommend you get it as there is really no better addition to these lovely flapjacks (granola bars) than golden syrup. It's super sweet and sticky and just perfect!
The closest thing to golden syrup would be honey or agave syrup if you don't eat honey or are a vegan.
Are these flapjacks (granola bars) vegan and gluten-free?
They are very easy to adapt to vegan diet. Simply make sure you use vegan friendly baking spread and vegan white chocolate. If you don't have access to golden syrup which is naturally vegan I would recommend using agave nectar (see above) as they have similar sticky consistency and act as a glue that holds the bars together.
Oats are naturally gluten-free however can be easily cross-contaminated. Therefore to ensure your flapjacks (granola bars) are gluten-free make sure you buy the brand that specifically states so on their packaging. You should be able to find these online or in a health food shops.
Storing/Freezing flapjacks (granola bars)
They store really well and will keep in the airtight container for over a week, if they get the chance that is. They never do in our house!
As for freezing, they do freeze well too. Simply wrap them tightly (individually) in cling film/plastic wrap or baking paper and pop in a freezer proof container or a bag. Defrost on the kitchen counter or overnight in the fridge. They do defrost in no time at room temperature.
Few tips and variations when making these chewy flapjacks (granola bars)
- Feel free to use any other type of chocolate (milk or dark).
- If cranberries are not your thing substitute them with raisins, sultanas or perhaps chopped dried apricots.
- Feel free to use any other nuts of your choice. You may want to chop them and mix into the oats mixture which would be fine too.
- If you add chocolate chips to the warm oats before baking they will most definitely melt. There is nothing wrong with that and melted chocolate will act as extra glue but I like them on top of my flapjacks (granola bars) and not melted. This is the reason why I put them on top of the mixture pressing gently into the oats with my hand. This way they will bake but their shape will be preserved and they are just so good like that.
How to make Chewy Cranberry Flapjacks (Granola Bars) - Step-By-Step
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Preheat the oven to 160C/320F/Gas Mark 3.
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Put sugar, baking spread or butter and golden syrup in a large pan over low heat and mix gently with a spoon until the ingredients melt and dissolve. Take the pan off the heat.
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Add oats and dried cranberries and stir until well combined.
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Put the mixture into prepared baking tin and smooth it over with the back of the spoon.
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Sprinkle almond flakes and white chocolate chips over the oats mixture and press them gently into the oats with your hand.
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Bake in preheated oven for 20 minutes. Take the tin out of the oven and after the flapjacks (granola bars) had time to cool slightly (approx 5 min) cut them into size of your liking (I went for 16 squares). Once they're cut, let them cool completely in a tin before transferring into airtight container.
Chewy Cranberry Flapjacks (Granola Bars)
Ingredients
- 200 g porridge/rolled oats
- 50 g jumbo oats see notes
- 125 g unsalted butter or baking spread
- 100 g brown sugar
- 3 tablespoon golden syrup see notes
- 50 g dried cranberries
- 50 g white chocolate chips
- 20 g almond flakes
Square tin 23x23cm (9x9inch) or similar lined with baking paper that overhangs on two sides. It will make for easy removal of flapjacks/granola bars from the tin.
Instructions
- Preheat the oven to 160C/320F/Gas Mark 3.
- Put sugar, baking spread or butter and golden syrup in a large pan over low heat and mix gently with a spoon until the ingredients melt and dissolve. Take the pan off the heat.
- Add oats and dried cranberries and stir until well combined.
- Put the mixture into prepared baking tin and smooth it over with the back of the spoon.
- Sprinkle almond flakes and white chocolate chips over the oats mixture and press them gently into the oats with your hand.
- Bake in preheated oven for 20 minutes. Take the tin out of the oven and after the flapjacks (granola bars) had time to cool slightly (approx 5 min) cut them into size of your liking (I went for 16 squares).
- Once they're cut, let them cool completely in a tin before transferring into airtight container.
Notes
- Nutritional information is approximate and should be treated as a guideline only.
- Feel free to simply use 250g/3 cups of rolled/porridge oats and skip the jumbo oats altogether. I like to add them when I have them for a bit of added texture.
- You can substitute golden syrup with honey or agave syrup if you're a vegan as they have similar consistency.
- They will keep in the airtight container for over a week. Freezer friendly.
Nutrition
Some more delicious traybake recipes you might enjoy
Chocolate Banana Cake (Traybake)
White Chocolate Blondies with Mini Eggs
Vegan Chickpea Blondies (Flourless, Gluten-Free)
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LINKIES:
Cook Blog Share hosted this week by Monika (Everyday Healthy Recipes), Baking Crumbs hosted by Jenny (Apply to Face Blog) and myself.
Kim says
Just made these today and they are delicious. Thank you.
joskitchenlarder says
Thank you so much for your lovely comment Kim, I'm glad you like them. 🙂
Laura says
These look really great, Jo! I can't wait to give them a go. I'm always rushing with breakfast in the morning so these will be fab for a quick brekkie. Definitely something that can be made on a Sunday afternoon.
joskitchenlarder says
Thank you Laura 🙂 I hope you like them! Funny enough I do tend to bake them on a Sunday afternoon ready for kids lunchboxes during the week and as a mid morning snack for myself and hubbie.
Kuchiya says
My kids absolutely love granola bars. I can't wait to make this recipe with them
joskitchenlarder says
That's great! 🙂 I hope they like them!
Corina Blum says
Chewy flapjacks are the best! These look so tasty and just perfect for an afternoon snack. They'd also be great for breakfast on the run too!
joskitchenlarder says
Thank you so much and yes chewy flapjacks all the way! 🙂
Jenny Walters says
These sound very yummy Jo and great for a breakfast on the go. I am slightly obsessed with flapjacks so you had me at jumbo oats.On top of that the colours are just beautiful.Absolutely love the photos too. Thanks for hosting #BakingCrumbs with me!
joskitchenlarder says
Thanks Jenny! We've been pretty obsessed with flapjacks here too! My boys love them in their lunchboxes and as they are so quick to make they are always a winner!
jacqui Bellefontaine says
love a flap jack and the cranberries really appeal to me
joskitchenlarder says
Thanks Jacqui! 🙂
Monika Dabrowski says
These look great, chewy but also with a bit of crunch, love the idea of sprinkling almond flakes over the top. Thank you for bringing your recipe to #CookBlogShare
joskitchenlarder says
Thank you Monika! 🙂 I love added crunchy texture from almond flakes against the chewy flapjack too. 🙂
Michelle Rolfe says
These look delicious Jo, always love a flapjack ( or as I am Canadian I will still call them granola bars!). I really ought to make these more often, thanks for the reminder of the ways to substitute sugars, etc depending on what you have and the taste. I think I'll use maple syrup as I always have a large bottle of that to hand.
Michelle x
joskitchenlarder says
Thank you Michelle! 🙂 I am yet to try these with maple syrup which I love! I fear that its not so sticky consistency might make these lovely bars fall apart more easily. I shall experiment a bit though and report back. 🙂 x