There's something irresistibly comforting about this sticky date flapjack recipe - a chewy, golden oat bar studded with sweet, tender dates, all held together by buttery syrupy richness.
This tray bake is the perfect cross between an old-fashioned flapjack and a sticky toffee pudding in bar form, ideal for afternoon tea, lunchboxes or a teatime treat.
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The dates melt down into the oats, giving little bursts of caramel sweetness in every bite. It's the kind of easy traybake that works just as well in a lunchbox as it does with a cup of tea, and you can switch it up with extras like nuts, chocolate or a pinch of spice.
Love a sticky flapjack recipe? Try my Biscoff flapjacks next.
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✔️ Why you'll love this recipe!
- Quick and easy - a simple traybake recipe made with everyday ingredients.
- Sticky toffee flavour - dates, oats and golden syrup give that rich caramel taste.
- Great for any occasion - ideal for lunchboxes, snacks or pudding with ice cream.
🛒 Ingredients
Golden syrup - the classic choice for that rich, sticky sweetness. If you can't find golden syrup, swap it for runny honey or maple syrup for a slightly different flavour.
Butter - unsalted butter works best, but you can use salted if that's what you have (just skip adding any extra salt). For a vegan flapjack, use a dairy-free spread.
Sugar - a mix of light brown sugar and demerara sugar gives the flapjacks a lovely fudgy texture with a hint of crunch on top.
Oats - plain rolled oats (also called porridge oats in the UK) are ideal. Avoid instant oats, as they can make the flapjacks too soft.
Dates - Medjool dates add a natural caramel flavour and that sticky chewiness. Don't forget to remove the stones, and chop them into smaller pieces so they mix through evenly.
Optional extras - chopped walnuts for crunch, a pinch of cinnamon for warmth, or even a few chocolate chips if you fancy an indulgent twist.
🔪 How to make date flapjacks
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
One: In a large saucepan, gently melt the butter, sugars and golden syrup together over a low heat until smooth and combined.
Two: Take off the heat and stir in the rolled oats and dates.
Three: Keep mixing until every oat is coated in the buttery syrup and the dates are evenly distributed.
Four: Press the mixture into the prepared tin.
Five: Bake for 20-25 minutes.
💡 Pro Tip - Don't panic if your flapjacks look soft when they first come out of the oven. They'll firm up as they cool, so resist the urge to pop them back in! My Nana always did, and we ended up with what she called "tarmac cake" - hard enough to break your teeth on - instead of the lovely soft and squidgy flapjacks we were aiming for.
Six: Immediately score the top of the flapjacks with a sharp knife, then leave them to cool in the tin for at least 1 hour (I often leave them overnight) before cutting into bars.
Top Tips
- Line your tin - Always use baking parchment so the flapjacks lift out easily without sticking.
- Don't overbake - Sticky date flapjacks should look soft when they come out of the oven; they'll firm up as they cool for that perfect chewy texture.
- Chop the dates finely - Smaller pieces spread more evenly through the oats, giving each slice a lovely sticky sweetness.
- Press the mixture down - Firmly press the oat mix into the tray with the back of a spoon for neat, even slices.
🍴 Serving suggestions
Flapjacks with dates are brilliant for so many occasions - a quick post-workout energy boost, an easy grab-and-go breakfast, or a sweet after-school snack for the kids.
They're also a lovely addition to an afternoon tea spread, served alongside other classic bakes such as cherry scones, fruit scones, and chocolate tiffin.
📖 Variations
- Cinnamon spice - Add a teaspoon of ground cinnamon for a warm, comforting flavour.
- Apricot & coconut - Swap the dates for chopped dried apricots and add a handful of desiccated coconut for a chewy, tropical twist.
- Date & walnut - Incorporate 50g of chopped walnuts for a delightful crunch and nutty flavour.
- Peanut butter & date - Replace half the butter with peanut butter to create a rich, nutty flapjack.
- Banana & date - Mash a ripe banana and mix it in for added sweetness and moisture.
- Chocolate chip - Stir in 50g of dark chocolate chips for a decadent treat.
- Vegan - Use dairy-free spread and maple syrup to make these flapjacks suitable for vegans.
🥡 Storage
At room temperature - Once completely cooled, store your flapjacks in an airtight tin or container. They'll keep for up to 5 days and stay chewy and delicious.
In the fridge - For longer freshness, store in the fridge for up to 1 week. This can make them a little firmer, so let them come to room temperature before serving if you like them soft.
Freezing - Wrap individual flapjacks or the whole tray in cling film and place in a freezer-safe bag or container. Freeze for up to 3 months. Defrost overnight in the fridge or at room temperature before enjoying.
❓ FAQs
Flapjacks contain high levels of sugar, syrup and butter, meaning they should be enjoyed in moderation as a treat.
If you are unable to get hold of golden syrup then you can substitute it with runny honey, corn syrup, or maple syrup. The taste wont quite be the same though!
They should be soft when you take them out of the oven but will harden up as they cool. Score the flapjacks into squares whilst they are still warm and that will make cutting them much easier when they are cool.
😋 More delicious flapjack recipes to try!
- Chocolate Chip Flapjacks
- No Bake Flapjacks
- Easy Flapjack Recipe
- Mincemeat Flapjacks
- Maple Syrup Flapjacks
- Apple Flapjacks
- Peanut Butter Flapjacks
- Plum Flapjacks
- Anzac Slices
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Recipe
Sticky Date Flapjack Recipe
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Equipment
- Wooden Spoon
- Baking Paper
Ingredients
- 100 g Light Brown Sugar
- 100 g Demerara Sugar
- 250 g Butter
- 5 tablespoon Golden Syrup
- 100 g Dates chopped
- 350 g Oats
Instructions
- Preheat the oven to 180°c (160 fan/ Gas 4) and line a 20 x 20cm baking tin with baking paper.
- In a saucepan, melt the butter, sugars, and golden syrup together.100 g Light Brown Sugar, 100 g Demerara Sugar, 250 g Butter, 5 tablespoon Golden Syrup
- Take the pan off the heat and stir in the rolled oats and dates.100 g Dates, 350 g Oats
- Press the mixture into the prepared tin and bake for 20-25 minutes until golden but still soft. The flapjacks will still look soft when you take them out of the oven. They will firm up on cooling.
- Immediately score the top of the flapjacks with a sharp knife, then leave them to cool in the tin for at least 1 hour (I often leave them overnight) before cutting into bars.
Kristen says
These bars are so good! Everyone in my family loved them!
Vanessa says
These are so moorishly good! Thank you for the recipe. I blame you for my addiction to them...!
Tavo says
Absolutely delicious flapjacks; thank you for this fantastic recipe! I will make it again!!
Mairead says
Being Irish I too call these oat bars, flapjacks. I love the addition of dates to this recipe. Ever so tasty and delicious.
Caroline says
I haven't had flapjacks in a while and love the idea of date pieces in them - can't wait to give these a try.
Anne says
Family love your recipe!