Easy maple syrup flapjacks! They're soft, squidgy, chewy, and oh so moreish!
Swapping traditional golden syrup for pure maple syrup gives these delicious oat bars a unique sweet taste and crispier top! They really are the perfect tea time treat!
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They're one of my favourite quick bakes to make with the kids! Just 5 storecupboard ingredients are needed to whip up a batch!
👩🍳 Love flapjack? Try my easy sticky date flapjacks too!
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✔️ Why you'll love this recipe!
- Quick and easy oat based bake.
- Pantry staple ingredients.
- Made in just 30 minutes!
- Freezer-friendly.
- Perfect for lunchboxes and picnics.
🛒 Ingredient notes
- Maple Syrup - use a good quality pure maple syrup for the best flavour.
- Butter - use unsalted butter.
- 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.
💭 Expert tips
- Grease and line your baking tin with nonstick baking paper to ensure the flapjacks don't stick to the sides.
- Use a large non-stick heavy-based saucepan to melt the butter, brown sugars, and maple syrup together. It must be large enough to mix the oats in.
- Firmly pack down the flapjack mixture into the tin to ensure the bars stick together and don't crumble when cut.
- Leave the flapjacks to cool completely in the tin before cutting (I always leave them overnight).
- Pop the tin in the fridge to speed up the cooling process.
📖 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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We'll email you this post for easy access later! You'll also join the Effortless Foodie mailing list and receive my popular 'No Bake Bars and Slices' eBook for free!
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Equipment
- Saucepan
- 20 cm (8'') Square Baking Tin
- 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
Notes
- Grease and line your baking tin with nonstick baking paper to ensure the flapjacks don't stick to the sides.
- Use a large non-stick heavy-based saucepan to melt your butter, brown sugars, and maple syrup together. It must be large enough to mix the oats in.
- Make sure you firmly pack down the flapjack mixture into the tin, to ensure the bars stick together and don't crumble when cut.
- Leave the flapjacks to cool completely in the tin before cutting (I always leave them overnight).
- Pop the tin in the fridge to speed up the cooling process.
- Add in 50g of chopped pecan nuts for maple and pecan flapjacks.
- Drizzle the top 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.
Danielle
I added pecans to these and they came out just so delicious. Definitely a family hit!
Beth
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
These are so delish!! My family really enjoyed it!
Ieva
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
IDK if these are breakfast, dessert or an amazing snack, but they sure are delish!!!! Super easy to make, too!!!
Elfrieda Haley
Its cooling now will leave overnight. Smells delicious.