These raisin flapjacks are soft, chewy and perfectly sweet. If you like quick and easy desserts with no fuss and simple ingredients then you're going to LOVE this recipe!
If you're craving a wholesome dessert that's quick to whip up and great for grabbing on the go, these raisin flapjacks are just the thing. Packed with chewy oats, juicy raisins and a pinch of cinnamon, they're the ultimate comfort treat. Plus, they’re SO easy to make!
They are also perfect for busy mornings, enjoying as a post-workout treat, or even for adding to work and school lunchboxes. I can't wait for you to try them!
I know many people don't like the walls of text many food bloggers write so if that's you, feel free to skip on ahead to the recipe card at the end of the post (no offense taken). But for any baking beginners that may be reading this, I hope you find the detailed notes, step-by-step photos and tips below helpful. Enjoy!
Ingredients
Here's what you'll need to make raisin flapjacks...
- Butter: Butter helps to bind the ingredients together and gives the flapjack a good chew. I'd recommend using unsalted butter- if you want a hint of salt, you can add a small pinch separately.
- Oats: Oats are the main ingredient for flapjacks. There are many different varieties of oats available to buy but the ones you need for this recipe are porridge oats or rolled oats. Avoid jumbo oats and instant oats as they won't give the chewy texture we're after here!
- Sugar: For sweetness but also for moisture. Nobody likes a dry flapjack! I always use soft light brown sugar but caster sugar and dark brown sugar will work if you don't mind a slightly different flavour.
- Golden syrup: Alongside the butter, golden syrup acts as a binding ingredient and adds extra sweetness. I found 2 tablespoons to be the perfect amount to give the flapjacks that classic syrupy flavour without making them too sticky.
- Raisins: The star of the show, raisins! These add natural sweetness and chewy texture as well as a cheeky boost of fiber! I used Sunny raisins.
- Cinnamon: This is optional but tastes delicious alongside the raisins.
Equipment
- 8x8-inch tin: This size of tin ensures the flapjacks are the perfect thickness. You can use a larger tin if you like but note that they'll be a bit thinner and bake slightly faster.
- Baking paper: Prevents sticking and makes it easy to remove the flapjacks from the tin.
- Bowls and utensils: You'll need a large mixing bowl, a small heatproof bowl, a wooden spoon, a teaspoon and a sharp knife. A rubber spatula is also useful for pressing the mixture into the tin, although it isn't essential.
How to make raisin flapjacks
Got everything ready? Let's get baking!
Step 1: First, preheat your oven to 180℃ (160℃ for fan ovens) and line an 8x8-inch baking tin with baking paper. For easy removal later, leave a bit of baking paper hanging over each edge.
Step 2: Next, melt 150g of unsalted butter in the microwave then set it aside to cool for a minute or two. Try not to add it to the bowl while it's still hot as it can start to cook the oats in the next step.
Step 3: In a large bowl, mix together 300g of oats, 100g of soft light brown sugar and ½ a teaspoon of cinnamon. Then stir in the melted butter along with 2 tablespoons of golden syrup. Mix well until the oats are all covered with the liquids and the raisins are evenly distributed throughout the mixture.
Step 4: Transfer the oaty mixture to your baking tin and press it down firmly using a rubber spatula or the back of a spoon. Try to make sure it's packed evenly all over.
Step 5: Bake your flapjacks for about 20 minutes, until the edges are golden brown. The middle will look a bit wobbly when you take them out of the oven but it will firm up as it cools. This is the key to a chewy flapjack so resist the urge to keep baking if the edges are golden.
Step 6: Let the flapjacks cool in the tin for about 5 minutes, score lines where you plan to cut them then leave them to cool completely in the tin. Scoring them will make cutting them into slices easier later on and will help to prevent crumbling.
Step 7: Once your flapjacks have cooled, remove them from the tin and cut them into slices using your score lines as a guide.
Top tips
- Porridge oats or rolled oats will give your flapjacks the best texture. Try to use these if you can.
- Use an 8x8 tin for the best texture and thickness. If you want to use a different size of tin, use my cake pan converter tool to adjust the ingredient quantities.
- For gooey flapjacks, add an extra tablespoon of golden syrup.
- Golden syrup can be substituted for honey or maple syrup and brown sugar can be substituted for caster sugar or dark brown sugar.
FAQ
Raisin flapjacks will stay fresh for about a week if you keep them in an airtight container in the fridge. Keeping them cool helps maintain their chewy texture.
Yes, you can freeze these flapjacks. Place them in an airtight container or freezer bag and freeze them for up to 3 months. If you're stacking them, you can separate them with squares of baking paper to stop them from sticking together. When you're ready to eat them, you can defrost them in the fridge overnight or at room temperature for an hour or two.
Yes, this recipe will work with most dried fruits. If you're feeling fancy, give my cranberry flapjacks a go!
More flapjack recipes:
I hope you like these raisin flapjacks. If you make them at home, please let me know how you get on by leaving a rating and comment below. Enjoy!
Easy Raisin Flapjacks
Ingredients
- 150 g Unsalted butter
- 300 g Oats
- 100 g Soft light brown sugar
- ½ Teaspoon Cinnamon
- 2 Tablespoons Golden syrup
- 80 g Raisins
Instructions
- Preheat your oven to 180℃ (or 160℃ for fan ovens) and line an 8x8 tin with baking paper.
- Melt the butter and set aside to cool for a minute or two.
- In a large bowl mix together the oats, brown sugar and cinnamon. Then add in the melted butter, golden syrup and raisins. Mix until well combined.
- Press the mixture firmly into your tin and bake for around 20 minutes. The flapjacks will be golden at the edges and a little wobbly in the middle. Don't overbake them or they'll be hard and crispy once they cool.
- Let them cool in the tin for around 5 minutes then use a knife to gently score lines where you plan to cut them, to prevent crumbling later. Leave them to cool completely.
- Remove the cooled flapjacks from the tin, cut into slices and enjoy!
Video
Notes
- Store in an airtight container in the fridge for up to 1 week.
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