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Homemade Honey Flapjacks
The most delicious homemade flapjacks made with honey and 2 other ingredients. This recipe is super quick and easy, and the taste is so damn good. Let’s get baking!
I can’t believe how tasty these honey flapjacks are, there’s no golden syrup or refined sugar added and oh my it still tastes great. I have to admit, I’m a BIG fan of golden syrup flapjacks, but actually, it was not missed at all…
The honey works as a two-in-one ingredient, not only does it add sweetness, but it also helps to bind all the ingredients together. It’s naturally sweetened, soft and chewy – what more could you ask for?
Oh, and it gets even better, these honey flapjacks are ready to eat in under 30 minutes! Plus, you only need one mixing bowl, a baking tin and 3 ingredients to make it!
Honey Flapjacks Recipe Ingredients
Below are the 3 ingredients I used to make these flapjacks:
- Porridge Oats: Any brand of porridge oats is fine to use. Do not use instant porridge oats, otherwise the flapjacks will turn out stodgy and mushy.
- Honey: Use your favourite brand of honey; I use whatever brand I find in the house at the time.
- Margarine Or Butter: Butter adds richness and helps to bind all the ingredients together. Use salted or unsalted butter, this is up to your personal preference.
Add Fruit Or Nuts
You can take this recipe as a base and add in your favourite additions and flavourings. A few examples of dried fruit you can add are dried apples, raisins, dried apricot and dried coconut- like my fruit flapjack recipe.
If you want to add some crunch, you can chuck in nuts, diced peanuts, cashews, almonds or walnuts. I like to add flavourings like almond extract and vanilla extract to add even more flavour without altering the texture.
How To Make Flapjacks With Honey
Here’s a summary of how I make oat flapjacks with honey. You can get the full recipe instructions on the recipe card below:
Step One:
I start by melting butter and honey together in the microwave on a medium heat. Occasionally, I melt the ingredients over a low heated stove.
Step Two:
Once the butter and honey has melted, I pour the porridge oats into the mixture and mix everything together. If I want to add extra fruit or chocolate, I add them in now.
Step Three:
I pour the flapjack mixture into the lined baking tin and spread it evenly into all four corners. With the back of a spoon, I press the flapjack mixture down. It’s then baked in the oven for 15 minutes or until the edges have turned golden brown.
I like to leave the flapjack to cool before cutting it into 16 slices (or 9 large squares like in my picture above).
My Top Tips
Make sure you press the flapjack mixture into the baking tin so that it’s densely flattened and compressed. This helps the flapjack hold its shape once baked, preventing it from crumbling and falling apart.
To ensure the flapjack mixture doesn’t stick to your wooden spoon while pressing it into the baking tin, apply a thin layer of butter to the spoon or cover it with cling film.
Watch the time! Flapjacks bake quite quickly, so keep an eye on the time otherwise the mixture can dry out and become very crumbly. If this happens, it still would taste delicious, but I would sprinkle it on top of ice cream or yoghurt.
I find these flapjacks have a mild sweetness. For a sweeter flapjack, you can add sugar or chocolate to make the overall taste even sweeter.
Equipment Needed
To make this recipe, I use the following equipment below:
Baking Tin: I used a 9″ baking tin for the majority of my flapjack recipes, it creates around 16 flapjack slices. You can get more or less depending on how big or small you cut the portions. If you want chunkier flapjacks, then I recommend that you use a smaller 8″ baking tin.
Parchment Paper: Used to line the baking tin to prevent the flapjacks from sticking.
Mixing Bowls: You’ll need a large enough mixing bowl to mix the ingredients together.
How To Store Honey Flapjacks
I store these oat and honey flapjacks in an airtight container, they last for up to 3 to 5 days stored at room temperature. If you want to keep them for longer, then I recommend that you freeze it.
To freeze, after the flapjacks have cooled down, place them in an airtight container and freeze for up to 3 months. To defrost, simply take it out of the freezer and leave it at room temperature.
Make Flapjacks That Don’t Fall Apart!
The three key steps I take to prevent my flapjacks from falling apart is to press the flapjack mixture into the tin firmly (this is key). The second is that I allow the cooked flapjack to cool down before cutting it into slices. The third is to bake the flapjack at 180°C, at this temperature the flapjack cooks evenly without drying out.
Not enough honey or golden syrup (the binding ingredients) in the mixture can also cause flapjacks to fall apart – this usually creates dry and crumbly flapjacks.
More Flapjack Recipes
I’ve made so many flapjack recipes on this site because I really can’t get enough of them, and they’re quite popular too! If you love flapjacks as much as I do, then you’ll definitely want to try out these recipes below:
- Banana Flapjacks
- Bakewell Flapjacks
- Raspberry Flapjacks
- Peanut Butter Flapjacks
- White Chocolate Flapjacks
- Milk Chocolate Chip Flapjacks
- Biscoff Flapjacks
- Lemon Flapjacks
Easy Flapjacks Made With Honey
Equipment
Ingredients
- 300 g Porridge Oats
- 230 g Honey
- 230 g Butter
Instructions
- Preheat your oven to 180°C (160°C Fan, gas mark 4) and line a baking tin with parchment paper.
- Add butter and honey to a large mixing bowl and melt in the microwave on a medium heat. You could also melt these ingredients over a stove heated over a low heat.Every 10 to 15 seconds stop the microwave and give the mixture a stir. Repeat this until the butter has fully melted.230 g Honey, 230 g Butter
- Add porridge oats to the melted mixture and mix together until thoroughly combined. Make sure all the oats are generously coated.300 g Porridge Oats
- Pour the flapjack mixture into the lined baking tin and spread it evenly into all four corners. With the back of a spoon, press the flapjack mixture down.
- Bake in the oven for 15 minutes or until the edges have turned golden brown. Once baked, leave the flapjack to cool down before cutting it into slices.
Video
Notes
Storing Instructions
These oat and honey flapjacks will last up to 3 to 5 days stored in an airtight container. If you want to keep it for longer, then I recommend that you freeze it. To freeze, after the flapjacks have cooled down, place it into an airtight container and place in the freezer for up to 3 months. To defrost, simply take it out of the freezer and leave it at room temperature.Should Flapjacks Be Soft When They Come Out Of The Oven?
Yes! Flapjacks are usually soft when they come out of the oven and are hot in temperature. However, as they cool down, they will firm up.Don’t Make Hard Flapjacks!!
Usually, super hard flapjacks are caused by baking it in the oven for too long, especially when the oven temperature is set to a high heat. To prevent this, as soon as you see the edges around the flapjacks turn into a golden-brown colour. Take it out of the oven and leave it to cool down as this is a good indication that the flapjacks are cooked.Nutrition
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