Flapjacks are a classic sweet treat that have long been a staple of British cuisine. But have you tried one with a twist of fruitiness? If not, it's high time I introduce you to the world of Raspberry Flapjacks!
Why raspberries? Well, they say in life, it's the little things that matter. In the case of flapjacks, it's the little bursts of tartness from fresh raspberries that truly elevate them from a simple snack to an extraordinary delight.
The combination of the buttery, sweet, syrupy oats, coupled with the tart raspberries, is a flavour match made in heaven!
These flapjacks are soft, squidgy, and deliciously fruity and I promise you will love them!
👩🍳Love fruit flapjacks? Try my easy sticky date flapjacks next!
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✔️ Why you'll love this recipe!
- This flapjack recipe is straightforward and simple, making it a perfect choice even for novice bakers and kids. The ingredients are readily available and the process is simple.
- Raspberry flapjacks can serve various roles: a quick breakfast, a lunchbox snack, a teatime accompaniment, or a light dessert. This flexibility makes it a reliable treat for any time of the day.
- The recipe can be easily adapted to your personal preference. You could add more fruits or nuts, or perhaps experiment with various sweeteners or spices.
- If you're not able to devour all your freshly baked flapjacks at once (though they're so delicious, you might find that hard to resist!), you can simply pop them into the freezer.
🛒 Ingredient notes
Only a handful of pantry staples are needed to make this easy fruity flapjack recipe (not to be confused with American flapjacks, which are actually pancakes!).
Golden Syrup - or swap for runny honey.
Butter - unsalted butter is best.
Sugar - I like to use a combination of light brown sugar and crunchy demerara sugar for the best soft texture.
Vanilla Extract - use a good quality extract for extra flavour.
Porridge Oats - use ordinary rolled porridge oats. Don't use jumbo oats as they don't absorb the melted butter mixture very well. Quick cook oats can also be used but the texture will be very soft.
Raspberries - fresh, ripe raspberries, or swap for blueberries or blackberries. You could also use freeze-dried raspberries for a more intense flavour.
🔪 Instructions
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
One: In a large saucepan melt together the butter, golden syrup, and sugars over a low heat.
Two: Take the pan off the heat and stir in the vanilla extract, oats and raspberries.
Three: Press the mixture into a greased and lined 20cm square (8 inch) baking tin.
Four: Bake in the oven for 22-25 minutes until golden on top.
💡 Pro Tip - the flapjack will still look soft when you take it out of the oven but it will firm up on cooling.
Five: 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 them into bars.
💭 Expert tips
- Grease and line your baking tin with nonstick baking paper (parchment) to ensure the flapjacks don't stick to the sides of the tin.
- Use a large non-stick heavy-based saucepan to melt the butter, brown sugars, and syrup together. It must be large enough to mix the oats in too.
- 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 them into bars.
🍴 Serving suggestions
These easy raspberry flapjacks are perfect for a post-work-out energy boost, a quick grab-and-go breakfast, or an after-school snack for the kids.
You could even serve a slice of raspberry flapjack with vanilla ice cream or Greek yogurt for a quick and easy dessert.
I often serve them for afternoon tea, alongside other classic bakes such as air fryer scones and chocolate tiffin.
📖 Variations
- Add in 50g of chopped pecan nuts for raspberry and pecan flapjacks.
- Drizzle the top of the 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.
- Swap the berries - blackberries and chopped strawberries would also work.
- Swap the golden syrup for honey.
🥡 Storage
Store - The flapjacks will keep in an airtight container for up to a week.
Freeze - Freeze the flapjacks for up to 3 months. Defrost at room temperature before serving.
❓ Frequently asked questions
Yes, you can use frozen raspberries and there is no need to defrost them first.
Blueberries, blackberries, and diced apples make great alternatives.
Yes, chocolate chips can be a delightful addition. They add an extra layer of indulgence to the flapjacks. Just sprinkle them in before baking.
If you leave flapjacks in the oven for too long, they risk becoming hard. The optimal time to take them out is when they've achieved a beautiful golden colour and although they might seem slightly soft when fresh out of the oven, rest assured that they will firm up during the cooling process.
😋More oat based recipes
More flapjack recipes
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Recipe
Easy Raspberry Flapjacks Recipe
Equipment
- 20 cm (8'') Square Baking Tin
Ingredients
- 225 g Butter
- 100 g Demerara Sugar
- 100 g Light Brown Sugar
- 5 tablespoon Golden Syrup
- 1 teaspoon Vanilla Extract
- 360 g Oats
- 125 g Raspberries
Instructions
- Preheat the oven to 180°C (160 fan, Gas 4) and line a 20cm (8") Square baking tin with baking paper.
- In a large saucepan melt together the butter, golden syrup, and sugars over a low heat.225 g Butter, 100 g Demerara Sugar, 100 g Light Brown Sugar, 5 tablespoon Golden Syrup
- Take the pan off the heat and stir in the vanilla extract, oats and raspberries.1 teaspoon Vanilla Extract, 360 g Oats, 125 g Raspberries
- Press the mixture into a greased and lined 20cm square (8 inch) baking tin.
- Bake in the oven for 22-25 minutes until golden on top.
- 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 them into bars.
Notes
- Grease and line your baking tin with nonstick baking paper (parchment) to ensure the flapjacks don't stick to the sides of the tin.
- Use a large non-stick heavy-based saucepan to melt the butter, brown sugars, and syrup together. It must be large enough to mix the oats in too.
- Firmly pack down the flapjack mixture into the tin to ensure the bars stick together and don't crumble when cut.
- Add in 50g of chopped pecan nuts for raspberry and pecan flapjacks.
- Drizzle the top of the 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.
- Swap the berries - blackberries and chopped strawberries would also work.
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