"
Perfect balance of chewy and crunchy!|Kids demolished these in one sitting!|Making these weekly now, absolutely addictive!|Not too sweet, just right!|Better than any store-bought version!|Oats toast beautifully in this recipe!|Freezes brilliantly for lunchbox treats!|Honey adds lovely depth of flavor!
"
Golden Oat Flapjacks Recipe
Learn how to make perfect golden oat flapjacks with this quick and easy recipe. These homemade treats balance chewy centers with crisp, caramelized edges for an irresistible teatime snack or on-the-go energy boost. Master the simple technique for bakery-quality flapjacks at home!
<ul class="ingredients-main-list">
<li class="ingredients-single-item">250g unsalted butter</li>
<li class="ingredients-single-item">125g golden syrup (or maple syrup)</li>
<li class="ingredients-single-item">75g honey</li>
<li class="ingredients-single-item">100g light brown sugar</li>
<li class="ingredients-single-item">400g rolled oats</li>
<li class="ingredients-single-item">1/2 tsp sea salt</li>
<li class="ingredients-single-item">1 tsp vanilla extract</li>
<li class="ingredients-single-item">50g mixed seeds (pumpkin, sunflower, sesame) - optional</li>
</ul>
<ol class="no-list-style">
<li class="MethodStepper">
<h4 class="step-title">Step 1</h4>
Preheat your oven to 160°C fan/180°C conventional/gas mark 4. Line a 20cm x 30cm baking tin with parchment paper, making sure you have some overhang on the sides to help lift the flapjacks out later – this is important, mate, or they'll stick like nobody's business!
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 2</h4>
Place a large, heavy-bottomed saucepan over low heat. Add the butter, golden syrup, honey, and brown sugar. Melt everything together gently, stirring occasionally. Don't rush this step by cranking up the heat – you want to melt rather than cook these ingredients. It should take about 5 minutes until everything is beautifully combined into a glossy, golden liquid.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 3</h4>
Once melted together, remove the pan from the heat and stir in the vanilla extract and salt. The mixture should be smooth and smell absolutely gorgeous – all warm and buttery with that lovely honey aroma coming through.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 4</h4>
Add the rolled oats to the saucepan and fold them in thoroughly using a wooden spoon or spatula. Make sure every single oat gets coated in that sweet, buttery mixture. If you're using the mixed seeds, add them now too and stir until everything is evenly distributed. The mixture should look wet but not swimming in liquid.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 5</h4>
Transfer the mixture to your prepared baking tin and use the back of a spoon or spatula to press it down firmly and evenly. This is crucial for getting that perfect texture – really compact it down into all the corners. If you don't press firmly enough, your flapjacks might crumble when you cut them later.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 6</h4>
Bake in the preheated oven for 20-25 minutes until the top is golden brown and the edges are slightly darker and caramelized. Don't be tempted to overbake – they'll still seem soft in the middle when hot but will firm up beautifully as they cool. For chewier flapjacks, aim for the shorter baking time; for crunchier ones, go for the full 25 minutes.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 7</h4>
Remove from the oven and allow to cool in the tin for 10 minutes. While still warm but not hot, score the flapjack into 16 pieces with a sharp knife (this makes cutting them properly later much easier). Then leave in the tin until completely cool – this takes about 1-2 hours and requires patience, but is essential for the perfect texture.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 8</h4>
Once completely cool, use the parchment paper overhang to lift the flapjack out of the tin and onto a cutting board. Cut along your score marks into squares. Store in an airtight container at room temperature for up to a week, or freeze for up to 3 months with parchment paper between layers.
</li>
</ol>
Make a Recipe
Instant recipes trained on your diet, allergies, ingredients, portions and more — get full ingredients list and step by step instructions in seconds.
Guilty Chef FAQ for
Kitchen by Guilty Chef
Golden Oat Flapjacks Recipe
What ingredients are used in Golden Oat Flapjacks from Kitchen by Guilty Chef?
Kitchen by Guilty Chef's Golden Oat Flapjacks require unsalted butter, golden syrup, honey, light brown sugar, rolled oats, sea salt, vanilla extract, and optionally mixed seeds like pumpkin, sunflower, and sesame for added texture and nutrition.
How to cook Golden Oat Flapjacks from Kitchen by Guilty Chef at home?
Learn how to cook Golden Oat Flapjacks from Kitchen by Guilty Chef by gently melting butter with golden syrup, honey and brown sugar, then combining with oats. Press the mixture firmly into a lined baking tin and bake at 160°C fan for 20-25 minutes until golden. The secret is allowing them to cool completely before cutting for that perfect chewy texture.
What's the secret to getting the perfect chewy texture in homemade flapjacks?
The perfect chewy texture comes from the right baking time (20-22 minutes for chewier results), firmly pressing the mixture into the tin, and most importantly, allowing the flapjacks to cool completely before cutting. The cooling process is crucial as it sets the texture.
Can I freeze oat flapjacks for later use?
Yes, these oat flapjacks freeze brilliantly for up to 3 months. Once completely cooled, wrap individual squares in parchment paper and store in an airtight container. Defrost at room temperature for about an hour before enjoying, making them perfect for batch preparation.
What are the best variations or add-ins for traditional oat flapjacks?
Beyond the traditional recipe, try adding dried fruits like cranberries or apricots, dark chocolate chunks, chopped nuts, desiccated coconut, or even a swirl of peanut butter. For additional flavour, experiment with orange zest, ground ginger or a pinch of cinnamon.
More Recipes from
Kitchen by Guilty Chef
The calorie count is an approximation and can vary based on exact measurements and specific ingredients used. Always consult nutritional information if strict adherence to calorie counts is required. This recipe is inspired by the flavours of this restaurant's dishes and has been independently developed for home cooking. It is not an exact match to the proprietary recipe used by the restaurant. This website is not affiliated with or endorsed by the restaurant.
{
"@context": "http://schema.org/",
"@type": "Recipe",
"name": "Kitchen by Guilty Chef Golden Oat Flapjacks Recipe",
"image": ["https://cdn.prod.website-files.com/6416d73cb071a78d927d2986/67c410a80ac4cf51d74216e4_Leonardo_Phoenix_10_An_overhead_shot_captures_a_stack_of_three_0.jpeg"],
"author": {
"@type": "Person",
"name": "Omar Choudhry",
"brand": "Guilty Chef",
"jobTitle": "Head Chef",
"image": "https://cdn.prod.website-files.com/6413018be9e64bfc7f0c3a19/65f3deaac32056ed78836bd4_omar-choudhry-guilty-chef.jpg"
},
"datePublished": "2024-05-08",
"description": "Learn how to make perfect golden oat flapjacks with this quick and easy recipe. These homemade treats balance chewy centers with crisp, caramelized edges for an irresistible teatime snack or on-the-go energy boost. Master the simple technique for bakery-quality flapjacks at home!",
"prepTime": "PT15M",
"cookTime": "PT25M",
"totalTime": "PT40M",
"keywords": "oat flapjacks, chewy flapjacks, homemade energy bars, honey oat squares, British teatime treats",
"recipeYield": "16",
"recipeCategory": "Snack",
"recipeCuisine": "British",
"nutrition": {
"@type": "NutritionInformation",
"calories": "245 calories",
"carbohydrateContent": "28 g",
"proteinContent": "3 g",
"fatContent": "14 g",
"saturatedFatContent": "8 g",
"cholesterolContent": "32 mg",
"sodiumContent": "85 mg",
"sugarContent": "12 g",
"servingSize": "1 serving"
},
"recipeIngredient": [
"250g unsalted butter",
"125g golden syrup (or maple syrup)",
"75g honey",
"100g light brown sugar",
"400g rolled oats",
"1/2 tsp sea salt",
"1 tsp vanilla extract",
"50g mixed seeds (pumpkin, sunflower, sesame) - optional"
],
"recipeInstructions": [
{
"@type": "HowToStep",
"name": "Preheat and prepare",
"text": "Preheat your oven to 160°C fan/180°C conventional/gas mark 4. Line a 20cm x 30cm baking tin with parchment paper, making sure you have some overhang on the sides to help lift the flapjacks out later – this is important, mate, or they'll stick like nobody's business!"
},
{
"@type": "HowToStep",
"name": "Melt the wet ingredients",
"text": "Place a large, heavy-bottomed saucepan over low heat. Add the butter, golden syrup, honey, and brown sugar. Melt everything together gently, stirring occasionally. Don't rush this step by cranking up the heat – you want to melt rather than cook these ingredients. It should take about 5 minutes until everything is beautifully combined into a glossy, golden liquid."
},
{
"@type": "HowToStep",
"name": "Add flavorings",
"text": "Once melted together, remove the pan from the heat and stir in the vanilla extract and salt. The mixture should be smooth and smell absolutely gorgeous – all warm and buttery with that lovely honey aroma coming through."
},
{
"@type": "HowToStep",
"name": "Incorporate oats",
"text": "Add the rolled oats to the saucepan and fold them in thoroughly using a wooden spoon or spatula. Make sure every single oat gets coated in that sweet, buttery mixture. If you're using the mixed seeds, add them now too and stir until everything is evenly distributed. The mixture should look wet but not swimming in liquid."
},
{
"@type": "HowToStep",
"name": "Press into tin",
"text": "Transfer the mixture to your prepared baking tin and use the back of a spoon or spatula to press it down firmly and evenly. This is crucial for getting that perfect texture – really compact it down into all the corners. If you don't press firmly enough, your flapjacks might crumble when you cut them later."
},
{
"@type": "HowToStep",
"name": "Bake",
"text": "Bake in the preheated oven for 20-25 minutes until the top is golden brown and the edges are slightly darker and caramelized. Don't be tempted to overbake – they'll still seem soft in the middle when hot but will firm up beautifully as they cool. For chewier flapjacks, aim for the shorter baking time; for crunchier ones, go for the full 25 minutes."
},
{
"@type": "HowToStep",
"name": "Score and cool",
"text": "Remove from the oven and allow to cool in the tin for 10 minutes. While still warm but not hot, score the flapjack into 16 pieces with a sharp knife (this makes cutting them properly later much easier). Then leave in the tin until completely cool – this takes about 1-2 hours and requires patience, but is essential for the perfect texture."
},
{
"@type": "HowToStep",
"name": "Cut and store",
"text": "Once completely cool, use the parchment paper overhang to lift the flapjack out of the tin and onto a cutting board. Cut along your score marks into squares. Store in an airtight container at room temperature for up to a week, or freeze for up to 3 months with parchment paper between layers."
}
],
"aggregateRating": {
"@type": "AggregateRating",
"ratingValue": "5",
"ratingCount": "157"
},
"review": [
{
"@type": "Review",
"author": "Eliza Montgomery",
"datePublished": "2024-05-02",
"reviewBody": "The perfect balance of chewy and crunchy! These flapjacks are exactly what I've been searching for - that delicious caramelized edge with a soft center. I've tried dozens of recipes but this one is staying in my permanent collection.",
"name": "Perfect Texture Balance",
"reviewRating": {
"@type": "Rating",
"ratingValue": "5"
}
},
{
"@type": "Review",
"author": "Raj Patel",
"datePublished": "2024-05-01",
"reviewBody": "My kids demolished these in one sitting! I made these for an after-school snack and they disappeared within minutes. The honey adds just the right amount of sweetness without being overwhelming. Will definitely be making a double batch next time!",
"name": "Kid-Approved Treat",
"reviewRating": {
"@type": "Rating",
"ratingValue": "5"
}
},
{
"@type": "Review",
"author": "Sofia Mendoza",
"datePublished": "2024-04-28",
"reviewBody": "I'm making these weekly now - they're absolutely addictive! The recipe is foolproof and I love that I can customize with different seeds. I've started adding a handful of dried cranberries too which works beautifully with the honey flavor.",
"name": "Weekly Staple",
"reviewRating": {
"@type": "Rating",
"ratingValue": "5"
}
},
{
"@type": "Review",
"author": "Lars Johansson",
"datePublished": "2024-04-25",
"reviewBody": "These flapjacks are not too sweet, just right! I appreciate that they're not sickly sweet like store-bought versions. The oats toast beautifully and create a wonderful nutty flavor. Perfect with my morning coffee!",
"name": "Perfectly Balanced Sweetness",
"reviewRating": {
"@type": "Rating",
"ratingValue": "5"
}
},
{
"@type": "Review",
"author": "Amara Okafor",
"datePublished": "2024-04-22",
"reviewBody": "Better than any store-bought version! The detailed instructions really help achieve that perfect texture. I added a bit of cinnamon to mine and it was divine. These freeze brilliantly too - I've been taking them straight from the freezer for my lunchbox.",
"name": "Superior to Store-Bought",
"reviewRating": {
"@type": "Rating",
"ratingValue": "5"
}
}
]
}
{
"@context": "https://schema.org",
"@type": "FAQPage",
"mainEntity": [
{
"@type": "Question",
"name": "What ingredients are used in Golden Oat Flapjacks from Kitchen by Guilty Chef?",
"acceptedAnswer": {
"@type": "Answer",
"text": "Kitchen by Guilty Chef's Golden Oat Flapjacks require unsalted butter, golden syrup, honey, light brown sugar, rolled oats, sea salt, vanilla extract, and optionally mixed seeds like pumpkin, sunflower, and sesame for added texture and nutrition."
}
},
{
"@type": "Question",
"name": "How to cook Golden Oat Flapjacks from Kitchen by Guilty Chef at home?",
"acceptedAnswer": {
"@type": "Answer",
"text": "Learn how to cook Golden Oat Flapjacks from Kitchen by Guilty Chef by gently melting butter with golden syrup, honey and brown sugar, then combining with oats. Press the mixture firmly into a lined baking tin and bake at 160°C fan for 20-25 minutes until golden. The secret is allowing them to cool completely before cutting for that perfect chewy texture."
}
},
{
"@type": "Question",
"name": "What's the secret to getting the perfect chewy texture in homemade flapjacks?",
"acceptedAnswer": {
"@type": "Answer",
"text": "The perfect chewy texture comes from the right baking time (20-22 minutes for chewier results), firmly pressing the mixture into the tin, and most importantly, allowing the flapjacks to cool completely before cutting. The cooling process is crucial as it sets the texture."
}
},
{
"@type": "Question",
"name": "Can I freeze oat flapjacks for later use?",
"acceptedAnswer": {
"@type": "Answer",
"text": "Yes, these oat flapjacks freeze brilliantly for up to 3 months. Once completely cooled, wrap individual squares in parchment paper and store in an airtight container. Defrost at room temperature for about an hour before enjoying, making them perfect for batch preparation."
}
},
{
"@type": "Question",
"name": "What are the best variations or add-ins for traditional oat flapjacks?",
"acceptedAnswer": {
"@type": "Answer",
"text": "Beyond the traditional recipe, try adding dried fruits like cranberries or apricots, dark chocolate chunks, chopped nuts, desiccated coconut, or even a swirl of peanut butter. For additional flavour, experiment with orange zest, ground ginger or a pinch of cinnamon."
}
}
]
}
.svg)
