Try these easy maple syrup flapjacks for a soft, chewy, and utterly moreish treat! Replacing traditional golden syrup with pure maple syrup gives these oat bars a unique, rich sweetness and a slightly crispier top. Perfect for afternoon tea, lunchboxes, or a quick snack, these flapjacks are super simple to make.
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They're one of my favourite quick bakes to make with the kids, and you only need five simple storecupboard ingredients to whip up a batch.
👩🍳 Love flapjack? Try my easy sticky date flapjacks next.
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✔️ Why you'll love this recipe!
- Quick and easy - a simple oat-based bake ready in just 30 minutes.
- Pantry-friendly - made with everyday storecupboard ingredients.
- Freezer-friendly - perfect for making ahead and enjoying later.
- Versatile snack - ideal for lunchboxes, picnics, or a sweet teatime treat.
🛒 Ingredient notes
Maple Syrup - use a good quality pure maple syrup for the best flavour.
Butter - unsalted butter is best.
Sugar - I use a combination of light brown sugar and crunchy demerara sugar for the best soft texture.
Porridge Oats - use ordinary rolled oats. Don't use jumbo oats as they don't absorb the melted butter mixture very well.
🔪 How to make maple syrup flapjacks
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
One: Melt the butter, sugars and maple syrup together in a heavy-based pan over a medium heat.
Two: Mix in the rolled oats with a wooden spoon. Make sure all the oats are coated in the melted butter and syrup mixture.
Three: Pour the flapjack mixture into a lined baking tin (20cm square) and pack down firmly with the back of a wooden spoon.
Four: Bake in the oven for 25 minutes until light golden brown. Leave to cool for 10 minutes before scoring the top into bars with a sharp knife (be careful not to go all the way through it will still be very soft). Cool completely (overnight if possible) before cutting into bars.
Top Tips
- Prepare the tin - grease and line with non-stick baking paper to prevent sticking.
- Melt carefully - use a large, heavy-based saucepan to melt the butter, brown sugar, and maple syrup together. Make sure it's big enough to mix in the oats.
- Press firmly - pack the flapjack mixture tightly into the tin so the bars hold together and don't crumble when cut.
- Cool completely - leave the flapjacks in the tin until fully cooled (overnight works best) before slicing.
- Speed up cooling - pop the tin in the fridge if you want to chill them faster.
📖 Variations
- Add in 50g of chopped pecan nuts for maple and pecan flapjacks.
- Drizzle the top of the maple syrup flapjacks with dark chocolate or white chocolate and sprinkle with sea salt for extra decadence.
- Mix in dried fruit such as raisins and chopped apricots for a fruitier flavour.
🥡 Storage
Store - The flapjacks will keep in an airtight container for up to a week.
Freeze - Freeze the maple syrup flapjacks for up to 3 months. Thaw before serving.
❓ Frequently asked questions
Yes, the texture and taste will be slightly different but both work in this easy flapjack recipe.
Use ordinary rolled porridge oats (not jumbo oats) and allow them to cool completely before cutting the flapjack into bars.
Flapjack should be soft when you first take them out of the oven. It will set once cooled into the perfect chewy texture.
😋 More easy flapjack recipes
- Biscoff Flapjacks
- No Bake Flapjacks
- Easy Flapjack Recipe
- Mincemeat Flapjacks
- Peanut Butter Flapjacks
- Apple Flapjacks
- Chocolate Chip Flapjacks
- Anzac Slice
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Recipe
Easy Maple Syrup Flapjacks
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Equipment
- Saucepan
- Wooden Spoon
Ingredients
- 100 g Light Brown Sugar
- 100 g Demerara Sugar
- 250 g Butter
- 5 tablespoon Maple Syrup
- 350 g Rolled Oats
Instructions
- Preheat the oven to 180°c (160fan/ 350F) and line a 20cm square baking tin with baking paper.
- Melt the butter, sugars and maple syrup together in a heavy-based pan over a medium heat.100 g Light Brown Sugar, 100 g Demerara Sugar, 250 g Butter, 5 tablespoon Maple Syrup
- Mix in the rolled oats with a wooden spoon. Make sure all the oats are coated in the melted butter and syrup mixture.350 g Rolled Oats
- Pour the flapjack mixture into the lined baking tin and pack down firmly with the back of a wooden spoon.
- Bake in the oven for 25 minutes until light golden brown. Leave to cool for 10 minutes before scoring the top into bars with a sharp knife (be careful not to go all the way through, it will still be very soft). Cool completely (overnight if possible) before cutting into bars
Danielle says
I added pecans to these and they came out just so delicious. Definitely a family hit!
Beth says
If there are two things I love in a breakfast, it's oats and maple. You just gave me a delicious breakfast to make tomorrow!
Toni says
These are so delish!! My family really enjoyed it!
Ieva says
Perfect! Found this recipe yesterday when I set off to make flapjacks and realised I had no honey or golden syrup left! This recipe saved me! Great texture and flavour! 🙂
Casey says
IDK if these are breakfast, dessert or an amazing snack, but they sure are delish!!!! Super easy to make, too!!!
Elfrieda Haley says
Its cooling now will leave overnight. Smells delicious.