Flapjack Recipe

There are two very different types of pancake recipes. The traditional British flapjack, which is a chewy or crispy bar where the main ingredient is oats, and the traditional American pancakes of a different name.

The recipe which follows is a variation of the traditional crisp British flapjack recipe which has dried coconut, and some toasted seeds and nuts incorporated into it in order to make for a more nutritious treat, but a treat all the same.

Somewhat like American granola bars, British flapjacks are an easy and inexpensive snack for lunches and after school. These flapjacks will keep for about a week if stored in an airtight container.


  • 1/4 C corn syrup
  • 2 sticks (one cup), salted butter
  • 400 g rolled oats
  • Pinch of salt
  • 1 tsp ground cinnamon
  • 25 g shredded sweetened coconut
  • 1 T toasted unsalted sesame seeds
  • 1 T chopped toasted unsalted pecans or almonds, chopped
  • 1 T toasted unsalted sunflower seeds


Preheat oven to 350 degrees F

Butter a 9 x 13 inch baking tray with a lip, line with parchment paper, and butter the parchment paper.

Place syrup and butter into a medium sized sauce pan and place over medium heat until the butter has completely melted. Add the syrup and stir until well combined.

Place oats, salt, cinnamon, coconut, seeds and nuts into a large bowl. Pour the butter and syrup mixture and use a wooden spoon to mix and coat all the dry ingredients.

Pour the mixture into the prepared baking tray. Press down with spoon or spatula so that the mixture is evenly spread in the tray.

Bake in the oven for about 25 minutes, until the mixture becomes golden brown.
It will still be slightly soft when removed from oven, but it will harden as it cools.

Cool on a cooling rack and cut into squares. Leave in the tray they were baked in until the have completely cooled.

Store the squares in an airtight container. They should keep for about a week.

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