Bulletproof Flapjack recipe

I’ve never been very good at making flapjacks.

I think it’s my desire to cram so much in, and my aim to get a crispy flapjack finish that ends up leaving me with something that is either too sloppy or two chewy.

Lots of research later and I think (after 5 times of making these successfully) I’ve found my bulletproof flapjack recipe.

So here it is, the base recipe of half oats to half sweet and sticky will work on its own, that means the fruit nuts and chocolate can be customised to your taste…


  • 250g porridge oats
  • 125g butter
  • 125g soft brown sugar
  • 2 tbsp maple syrup
  • Handful of nuts (I prefer pecan)
  • Handful of dried fruits (any of your favourites, I use cherries, currants, cranberries and chopped apricots)
  • Optional – sprinkling of Dark chocolate chunks


Preheat your oven to 200c (180c fan) and line a small roasting tin with grease proof paper.

Slowly melt the butter and sugar in a large pan with the maple syrup.

Once fully melted add In the oats and dried fruit and nuts, combining everything until it’s well mixed in.

Press into your tin and dot with the chocolate pieces if using then pop into the oven for 15 minutes until gloriously browned

Take out and rest for 30 mins in the pan before transferring to a wire rack until cold, then divide into whatever size bars you want and store in an airtight container ( if they last that long.)