Easy Honey Flapjacks (No Golden Syrup)

Name: Easy Honey Flapjacks
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 150 g Unsalted butter; 120 g Soft light brown sugar; 2 Tablespoons Squeezy honey; 300 g Oats

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These honey flapjacks are great for the times when you want a quick and easy treat. They're rich and buttery with that classic honey flavour and a nice chewy texture. Just 4 ingredients and no golden syrup needed!

a pile of honey flapjacks on a plate with honey being drizzled on top

Can you make flapjacks with honey? I used to wonder this every time I made flapjacks with golden syrup and after a few tests, I am happy to report that the answer is yes!

These honey flapjacks are super quick and easy to make with only 4 ingredients. They're soft and chewy with a slightly sticky texture and a hint of floral flavour. They're perfect for taking along to bake sales, afternoon tea, or just enjoying as an on-the-go breakfast or snack.

And don't worry, even if you've never baked anything before in your life, you'll definitely be able to whip up a batch of these tasty treats in no time. They are THAT easy, trust me!

Below you'll find my detailed ingredient and equipment notes, step-by-step instructions and images, top tips and answers to my most frequently asked questions. I hope you find it helpful.

If you'd like to learn more about the science behind my flapjack recipes, make sure to check out my flapjack baking guide before you go. Enjoy!

Ingredients

Butter: This is the base of any good flapjack. Butter helps bind the oats together while adding a delicious flavour. It also helps to give the flapjacks their chewy texture. I recommend using real butter when making flapjacks without golden syrup, rather than margarine.
Oats: Next, you'll need some oats. I used porridge oats which gave my bars the perfect consistency- not too wet nor too dry. Other types of oats (such as steel-cut oats or jumbo oats) won't work as well for this recipe.
Brown sugar: This adds sweetness and moisture. I used soft, light brown sugar but if you don't mind a darker molasses-type of flavour, you can use dark brown sugar instead.
Honey: Of course, we also need some honey! This is a great golden syrup substitute, helping to bind the oats together whilst also adding a sweet flavour. I recommend using the squeezy type of honey for best results.

Equipment

8x8-inch baking tin: This tin is my go-to baking tin when I'm making flapjacks. It ensures they are thick enough to be chewy without being too large and heavy. If you'd like to use a larger tin, make sure to adjust the recipe to fit using my cake tin calculator.
Baking paper: To prevent the flapjacks from sticking to the tin. This will make it SO much easier to remove them once they've cooled.
Saucepan: To melt the wet ingredients. If it's large enough, you can use it as your mixing bowl too.
Wooden spoon: For mixing all the ingredients together thoroughly. If you have one, a rubber spatula is also a handy tool- it's great for pressing the flapjack mixture into the tin without sticking.
Sharp knife: To score the flapjacks before they cool completely. This helps to ensure a clean cut without crumbling.

How to make honey flapjacks

Step 1: Preheat your oven to 180℃ (or 160℃ for fan ovens). Line an 8x8-inch baking tin with baking paper, making sure to cover the sides as well for easy removal later.

Step 2: Melt 150g of butter in a large saucepan along with 120g soft light brown sugar and 2 tablespoons of runny honey. Keep the heat low and stir gently until the sugar has dissolved and the butter has fully melted.

Step 3: Remove the pan from the heat then add 300g of porridge oats. Mix well until the oats are evenly coated.

Step 4: Press the mixture firmly into your lined tin. Use the back of a spoon or spatula to ensure it's packed down tightly. This will help prevent crumbling later on.

Step 5: Bake for around 20 minutes, until the edges are golden. The middle will still be a bit wobbly but they'll firm up as they cool, giving you the perfect chewy texture. Resist the urge to keep baking at this point or they'll be too crunchy once cool.

Step 6: Allow the flapjacks to cool in the tin for about 5 minutes then use a knife to gently score lines where you plan to cut them. This will stop them from crumbling when you cut them later, helping to create clean flapjack slices.

Step 7: Leave the flapjacks in the tin until they are completely cool. Remove them by lifting the baking paper and then cut them into slices. Then just relax and enjoy your flapjacks without golden syrup!

Top tips

Press the mixture into the tin firmly. This helps the flapjacks hold together a lot better than just spreading it out.
The middle of the flapjack will be wobbly when you first take it out of the oven. This will result in a chewy texture once they've cooled. If you prefer flapjacks that are firmer, let them cook for around 5 minutes longer or until the top is golden all over.
If your flapjacks are sticky or falling apart when you cut into them, try popping them in the fridge for an hour or two. This will help the fat to re-solidify and will make the flapjacks easier to lift up in one piece.
If you'd like to spice it up and add something extra to your mix, check out my flapjack mix-in ideas.

FAQs

How long do honey flapjacks last?

These will stay fresh for up to 1 week when stored in an airtight container in the fridge. Keeping them cold helps maintain their chewy texture.

Can I freeze them?

Yes, you sure can. Place them in an airtight container or freezer bag, dividing layers with baking paper to prevent sticking. They can be frozen for up to 3 months. When you're ready to eat them, just defrost them at room temperature for a few hours or pop them in the fridge overnight. For more tips, check out my full post on freezing flapjacks.

What type of honey is best to use?

Since these flapjacks are made without golden syrup, I recommend using squeezy honey because it has the most similar texture- perfect for binding the ingredients together. Traditional honey can work too but will have a stronger flavour and drier texture.

More flapjack recipes:

I hope you like my honey flapjacks recipe. If you find this post useful, please share it with a friend using the share buttons on this page. Enjoy!