Easy Honey Flapjacks

Name: Easy Honey Flapjacks
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 150 g Unsalted butter; 300 g Oats; 100 g Soft light brown sugar; 2 Tablespoons Squeezy honey

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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. And with just 4 ingredients, they're simple enough for beginners to make!

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 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 prefer to skip straight ahead to the quick version of the recipe, you can find the recipe card at the end of the post. 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. Use unsalted butter for best results and don't substitute for margarine!
Oats: Next, you'll need some oats. I used porridge oats which gave my flapjacks the perfect consistency- not too wet and not too dry. Certain types of oats such as steel-cut oats or jumbo oats won't work as they don't absorb as much of the liquid as porridge oats.
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 helps to bind the oats together whilst also adding a sweet floral 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.
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.
Bowls: You’ll need a large bowl for the flapjack mixture and a smaller (heatproof) one for melting the butter.
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 unsalted butter in the microwave or in a saucepan. Once melted, leave it to cool for a couple of minutes.

Step 3: In a large bowl, mix together 300g of porridge oats and 100g of soft light brown sugar.

Step 4: Pour the melted butter and 2 tablespoons of honey into the bowl. Mix well until all the oats are coated and the mixture is evenly combined.

Step 5: Press the flapjack mix 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 6: 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.

Step 7: Allow the flapjacks to cool in the tin for about 10 minutes then use a knife to gently score lines where you plan to cut them. This will stop them from falling apart when you cut them into slices.

Step 8: 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 homemade honey flapjacks!

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 crunchy flapjacks, let them cook for around 5 minutes longer or until the top is firm all over.
If your flapjacks are sticky or fall 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.

FAQ

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.

What type of honey is best to use?

I recommend using squeezy honey because it has a texture that's most similar to golden syrup- perfect for binding the ingredients together.

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!