Easy Apple Flapjacks

Neatly cut apple flapjacks with apples, bowl of oats and cinnamon sticks.

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These easy apple flapjacks are delicious, portable, chewy & just the ticket if you are after a homemade treat, lunchbox snack or bake sale offering. They're also a doddle to make so there is really no excuse not to!

Course Lunchbox, Picnic Food, Snacks, Treats

Cuisine British, International

Keyword apple flapjacks

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 237kcal

Author Jo Allison

Equipment

Ingredients

300 g porridge oats or finer type rolled oats
179 g butter or plant block butter (salted or unsalted) I use Salted Flora Plant
150 g light brown sugar
50 g golden syrup see notes
300 g Bramley apple(s) skin on
1-2 teaspoon ground cinnamon adjust the amount to your liking, I love it and used 2 tsp
50 g walnut pieces (optional) roughly chopped
50 g raisins or sultanas (optional)

Metric - US Customary

Instructions

Preheat the oven to 170°C/340°F/Gas Mark 3.5 and line 20cm/8inch square baking tin with some baking paper overlapping on two sides for easy flapjacks removal later.
Put butter, sugar and golden syrup into a large saucepan and heat up gently on a low heat, stirring until they melt together and you get a uniform mixture. Set aside.
***Quick Tip*** Make sure you heat the mixture up gently and slowly and don't let it come to boil as this will result in hard flapjacks.
179 g butter or plant block butter (salted or unsalted), 150 g light brown sugar, 50 g golden syrup
Grate the apple(s) (no need to peel) on the coarse side of the grater.
***Quick Tip*** Make sure to grate the apple right before you're ready to use it as oxidation will make it go brown.
300 g Bramley apple(s)
To the saucepan with melted butter/sugar/golden syrup mixture add all of the remaining ingredients including grated apple and give it all a good mix until incorporated.
300 g porridge oats, 1-2 teaspoon ground cinnamon, 50 g walnut pieces (optional), 50 g raisins or sultanas (optional)
Transfer the mixture into prepared baking tin and press down firmly and evenly either with the palm of your hand or back of the spoon.
Bake in preheated oven for 20-25 minutes until golden brown but still soft to the touch as flapjacks will firm up more as they cool down.
Once out of the oven, you can very gently score flapjack portions for easier cutting once cool. Scoring should be only gentle and not all the way through.
Let apple flapjacks cool completely in a tin before taking out and slicing into portions to prevent them from falling apart.
Enjoy!

Notes

Nutritional information is approximate, per serving based on 16 servings and should be treated as a rough guideline only.
I like to weigh my golden syrup for greater accuracy. If you don't have it, feel free to use honey or agave syrup as they have similar consistency. I find maple syrup a bit too liquid.
Refer to Ingredients section in the blog post for details on other ingredients and substitutions.
Keep in the airtight container for 3-4 days or in the fridge for up to a week. Freezer friendly.

TIPS:

For chewy flapjacks that don't fall apart use finer, porridge style oats.

Make sure to line your baking tin even if it's super non-stick. You will make your life so much easier when it comes to removing your flapjacks plus you can be certain they won't indeed stick.

Don't overbake your apple flapjacks (unless you prefer them crunchy).

Even though I suggest you score the warm flapjacks gently to make it easier to cut them later, DO NOT attempt to remove them from the tin and cut them fully when warm as they will fall apart. Wait for them to cool completely before you do that.

If you are really, REALLY impatient, you can always put them in the fridge to speed up the process.

Nutrition