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Flapjack Recipe - Baking with Granny. The perfect chewy flapjack, made with Scottish oats and golden syrup.

Us Scots love some oats. Of course there’s porridge, everyone’s favourite winter warmer to set you up on a dreich day. And oatcakes which our youngest has recently found a fondness for; dry, with no butter, cheese or chutney – we’ll introduce him to that luxury in time. But when it comes to a sweet oat treat, there’s nothing that can top Flapjack.

The perfect Flapjack is something that can spark great debate. Crunchy or chewy? That is the question. And my answer? It’s got to be chewy. When I want a sweet filling treat, I want one that isn’t going to break my teeth and take the enjoyment of it’s entirety away from me.

For a real, proper Flapjack, golden syrup is a must. There’s no denying it. You could try your hands at a honey or maple syrup substitute but it just now the same. If our Golden Syrup Cake wasn’t enough for you to invest in a tin of the liquid gold, Flapjack should be!

The ingredients & recipe for the perfect chewy flapjack is of course of importance but the real secret is actually within the baking. Lucky for us though, Granny has already done all the hard work and come up with a fool-proof flapjack recipe which never fails to please (and induce a much needed sugar-high energy boost).

"Omg! I’ve tried lots of different recipes inc Jamie and BBC ( my go to recipe sites) and I have to say this is by far the best, thank you."


When you think of flapjack, you think of a sweet, buttery flavour; that of course comes from a generous amount of butter. Salted or unsalted butter is fine; just whichever you have to hand.

Golden Syrup
There really is no compromise when it comes to golden syrup in flapjack. This sweet nectar can’t be replaced as there’s really nothing else quite like it.

Soft Light Brown Sugar
As if the golden syrup wasn’t sweetness enough, a (un)healthy dose of sugar for good measure too! Soft light brown sugar is preferable as it compliments the golden sugar but caster sugar can be used if it is all you have.

Porridge Oats
What makes a flapjack a flapjack! I usually just dip into my big bag of porridge oats but it’s worth experimenting with different oats to find your favourite texture.

Technically an optional ingredient but one I wouldn’t personally skip. It adds just a little extra depth to this super simple recipe.

Flapjack Recipe - Baking with Granny. The perfect chewy flapjack, made with Scottish oats and golden syrup.

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Flapjack Recipe - Baking with Granny. The perfect chewy flapjack, made with Scottish oats and golden syrup.


4.42 from 43 votes
Prep Time: 30 minutes
Cook Time: 20 minutes



  • Pre-heat your oven to 180°c (160°c for a fan-assisted oven or Gas Mark 4) and line a 11x7 inches tray bake tin with tin foil and grease generously with butter. Set aside.
  • In a large pan, warm the butter, golden syrup and sugar - stirring regularly - until melted together. This can be done in the microwave, just use a microwave-proof dish and remove to stir frequently.
  • In a large bowl, lightly mix the oats and cinnamon before adding the melted mixture and stirring until all the oats are covered.
  • Transfer the mixture to your pre-lined/greased tray and smooth the mixture into the corners.
  • Bake in your pre-heated oven for about 20 minutes, until the edges are lightly golden and the middle still has a "slight wobble". The edges will have risen a little, so press back down with a cold spoon if desired.
  • Leave to cool a little in the tray before removing, carefully peeling off the tin foil and cutting into your desired sized slices.
Tried this recipe?Tag @bakingwithgranny or use the hashtag #bakingwithgranny!

Free-from & Vegan

Gluten-free: Most oats are naturally gluten-free but it’s always worth double checking or opting for ones from a free-from range to be sure.

Vegan: Use a dairy-free margarine instead of butter.

Flapjack Recipe - Baking with Granny. The perfect chewy flapjack, made with Scottish oats and golden syrup.

136 Responses

  1. A good chewy middle with crisp edges is my absolute flapjack fave, I don’t think there are many better sweet treats. This recipe looks blinkin lovely. I will have to bake some soon!

    1. Thanks for commenting, Jenny. I’m a sucker for a crispy edge too! Can’t say I’m disappointed by the kids choosing the middle slices and leaving the edges for me :)

      1. 5 stars
        It’s a heart stopping sugar treat that tastes amazing, AND the oats give it an illusion of being slightly healthy, use it as an occasional treat.

      2. 4 stars
        KIM KARDASHIAN BAHAHAHHAHHA. You wish love. What’s your real name? Defo is karen. You literally can’t bake then i guess. Poor children eating your food. I feel bad for them. Bet you feed them mcdonalds every day cuz ur lazy at coking. WORK ON YOUR COOKING SKILLS. Periodt. xxxxx

    1. Most definitely, Julie! I actually found myself making another tray this afternoon – at my 5 year old’s instructions(!) just so there was more for when he got home from school :)

      1. Cooked well but foil stuck completely and tore all the flapjack and ruined it which was a shame bearing I left it for about 5 hours to cool

        1. Can’t comment on the recipe as it’s still in the oven! But for mixtures like this with loads of syrup etc I always use baking parchment rather than foil – it just does not stick. Don’t confuse with greaseproof paper which doesn’t work.

          1. I have tried various recipes for flap Jack and this by far the best. I always use baking parchment and it never sticks to any tray bake

          2. I have tried various recipes for flap Jack and this by far the best. I always use baking parchment and it never sticks to any tray bake

          3. I have tried various recipes for flap Jack and this by far the best. I always use baking parchment and it never sticks to any tray bake

        2. 4 stars
          I wish I’d read the comments first or at least gone with instinct and not used foil. I have a lovely flapjack crumble. Flavour and texture are good but what a mess trying to get the foil off!

          1. Pop tin in oven for 10/15 mins (or place tin over the hob) then turn it upside down to peel off paper. Tin foil will be more difficult.

        3. 5 stars
          I used foil and it turned out perfect, maybe use more butter on the foil to stop the flapjack sticking ,good luck.

      1. Me too, although I could slice it up and squidge the mess together to make something that look like squares, but they won’t hold together for long. That was after turning them out and draining off so much butter that just didn’t get absorbed by the oats, even after baking for 40 minutes.
        Might work as a sprinkle on greek yoghurt and blueberries…

    2. Love this recipe. Though I do actually reduce the amount of Golden Syrup and brown sugar to about 110 gms and 120 gms golden syrup tastes great and less sugar in the

  2. I grew up knowing this as “Bird Seed Pie” at primary school. For over 40 years I have asked people if they knew how to make it, but no-one had ever heard of “Bird Seed Pie”… until last week when an school friend said “Oh, you mean flapjack?”
    All is right with the world again :)

  3. It’s lovely but it’s would say don’t use tin foil. I used it and greased but still stuck a lot. Baking parchment a recommendation. But nice flapjacks

  4. Line the tin with FOIL!! Ridiculous, stuck horribly to underside, greased well also!! Gave up picking foil off, through away, wasted money & time. Stupid methodology. Baking paper should be used.

    1. No need for the stress and aggression, Jay. Foil worked absolutely fine for me. I coated it with 1 cal spray. The best flapjack recipe I’ve had so far! Thanks, Baking with Granny x

      1. Well I guess it depents on how well you greased the foil
        maybe if you grease with 1 cal spray instead of butter or use parchment paper?

    2. i am currently trying to follow mary berry way from her cookbook guide. the first batch turned out well actually, except from they stuck but i didn’t have any baking paper so i just buttered the tin they were in, it wasn’t;t that bad, got 4 out of 9 and the others were still edible just crumbly and broken up. i am baking for a charity so i want them to be nicely presented. doing my second batch today with baking paper as i got some last night! fingers crossed. they are in the oven at the moment…

      1. The Mary Berry recipe is very sticky and falls apart even when chilled. This one is much better for holding together!

  5. Totally agree with the tin foil, it sticks and parchment isn’t much better. If you can get to ikea they sell silicone liners which are amazing, I think mine was about £1.80 and I use it for everything, perfect for flapjack! X

  6. Omg! I’ve tried lots of different recipes inc Jamie and BBC ( my go to recipe sites) and I have to say this is by far the best thank you

    1. I thought fridge makes it very good,when it has at last become cold.Even it must be covered seriously after that,s kept in fridge,but freezer is not a special thing and is wrong!

  7. I’ve tried these twice and so far they have never stuck together in the middle, they’ve just crumbled. The edges were fine though but what am I doing wrong? I followed the recipe…

  8. This recipe is delicious! It is perhaps sacrilegious to say that my family are not huge flapjack fans — too hard, too soft, too sweet… However, with the huge number of bake sales that I seem to be saddled with lately I decided I needed an easy(ish) popular (with most) bake to take along, so needed to add flapjacks to my repertoire. My husband & daughter were jostling each other out of the way to get to the pan to get the last bits out.

    I did not use foil — used parchment paper, and it worked perfect, no butter needed. I did not have light brown sugar on hand, so used a combination of dark brown & golden caster, both of which I did have on hand, about 50/50. I also doubled the recipe (not a problem with this recipe) and spread 1/2 of mixture out in pan, sprinkled over some (not a lot) chocolate chips, then spread the remainder of the mixture over that. Once it was all cooked and cooled a bit I melted some chocolate and drizzled over the top (not a lot). Was trying to achieve the same effect of the fancy flapjacks that I have bought now & then at M&S. These are better.

    So, thanks for the delicious recipe, and I’m glad that I was very particular about which recipe I eventually decided to try. I looked at ingredients and reviews, and landed on yours — so glad that I did, as this recipe is a keeper.

  9. Today is the third time I’ve used this recipe and they are in the oven as I write. They smell lovely! I add a bit more syrup as we like them chewy. Tried non-stick greaseproof paper instead of tin foil as both lots done before stuck!

    1. Hi Barbara.
      If you reduce your baking time a little you will get a chewier Flapjack. Don’t be afraid to take it out when it doesn’t look quite done and is a little wobbly in the middle – it will continue to set whilst it cools.

  10. Parchment paper is DEFINATELY better than foil! Tried and tested both ways.

    Sticks to foil but not to parchment paper.

    1. Hi Sharon. Go for it! My favourite additions are dried cranberries, pumpkin seeds and sultanas. The kids love chocolate chips!

  11. 5 stars
    I make these almost every week with my son. He takes them to school for a mid morning snack and I use them for fuel on long bike rides.

    We love them!

    We don’t use foil and to be honest we keep pouring the oats in until we think the consistency is right. 9 times out of 10 they’re perfect, 1 time out of 10 I have to scoff them all myself

  12. 2 stars
    Must have done something wrong mine were way to soggy. Just fell apart as I tried to get out of the tin. Tasted good though

    1. Hi Lynne. Sounds like they needed a little longer in the oven or the temperature to be a bit higher? Alternatively make sure they’ve completely cooled before removing from the tin.

  13. 5 stars
    Good basic recipe for flapjacks. I added chopped dried apricots, sultanas and grated orange zest to the mix.
    Used baking parchment to line tin but didn’t grease this, just added the mixture and popped into the oven.
    Ovens do have differences in temperature my new gas oven needs to be turned up a little compared to my old appliance,
    this could be why some reviews are reporting underbaked.

  14. 4 stars
    I think I would use less butter next time, the top of the flapjack is good but the bottom still has liquid butter in it! Also, do not use a spring form tin, it’s the only thing I had but the butter leaked out of the bottom.

    Overall, great recipe but I will tweak it next time.

  15. Do you know what the Canadian equal of porridge oats are? We have steel cut, large flake , quick cooking, rolled… etc. Google isn’t being helpful.

    Can this be made with steel cut oats?

    1. Hi Robin. Oats are oats, to be honest! Any would be fine but I’d recommend experimenting to find your preference. Steel cut oats would be a great place to start however.

    2. Well rolled oats or quick cooking oats are really the ones you’re looking for, but if you don’t have any, go for whatever you have :3

  16. Added chopped dates and sultanas to the mix, family said they were the best flapjacks ever. High praise indeed. Thank you for the delicious recipe.

  17. 5 stars
    I have just made my second batch, absolutely delicious; the first time I got some dark soft sugar by mistake, but it was a good mistake !! I have used it again this time. Thank you for a great recipe; can you make flapjack with Maple Syrup ?

    1. Yes, but I don’t think it will be as sticky as golden syrup. You could substitute some of the sugar for it I reckon

    1. Hi Zara.
      I tend to use whatever I have to hand. Salted or unsalted won’t make a different to the overall baking but may produce a (very subtle!!) taste difference.

  18. I made these yesterday but 300 grams of butter was far too much, the oats were swimming in fat I would halve the butter next time

  19. I think I love this recipe. I’ve never had UK flapjacks before and my cousin suggested them so I’ve made a batch. It’s in the oven and is super liquid still. I must have made a mess. If they don’t work out I’ll comment again, but for now I’m hopeful.

    1. Hi Jannie. Do let me know how you get on! During baking the ingredients first melt and it’s more during the setting process that they will firm again, so don’t be panicked if it appears to be liquid-like whilst baking.

  20. Hi loved the recipe. But I used ordinary greaseproof paper, didn’t grease it and the flapjack came out perfectly. Only problem I had was with the cooking time, mine took 15 mins longer x

  21. I just baked these with my seventy year old mum as she is now living with us and we found them extremely crumbly yet still delicious and moreish this is a thumbs up recipe for me

  22. Hi mine are in the oven and it’s been 22 min – they rose at the edges but still super liquidy! I’m gonna leave them in for a bit longer but edges are going very dark – yikes! Is there a level of thickness you recommend?

  23. 3 stars
    Tastes amazing but soooo much butter! It was swimming in it! I waited about 2 hours hoping it would dry up but it didn’t. Otherwise tasty and chewy as the recipe states

    1. So I had a go at this recipe as I really wanted a chewy texture, baked for 20 minutes took out the oven still has a runny consistency however I will leave it to cool down and hopefully it’s what I want

  24. 5 stars
    I have tried various recipes for flap Jack and this by far the best. I always use baking parchment and it never sticks to any tray bake

  25. 5 stars
    Absolutely delicious. But, I will tweak the butter, or add more oats next time, I like chewy but mine came out very gooey & with lots of butter at the bottom of the tin. So tasty though, I’ll definitely make again :)

  26. 5 stars
    I have used various flapjack recipes previously. Made these yesterday, using hard stork margarine, as my son is dairy intolerant. The family stated they were the best flapjacks I have made by along way (several slices have disappeared over night). I used a silicon tin an there was no issues with sticking. Will definitely make again.

  27. As with all recipes, you have to play around with measurements to find what works for you.

    I’d reduce the butter to 200/250g and i never use anything to line my tin. Other than a bit of butter if its an old baking tray.

  28. Americans:
    If you want to convert this recipe use:
    1/3 cup butter
    1/2 cup syrup
    4 cups oats – I used 2 cup quick oats and 2 cups old fashioned oats for a nice combo
    Do not use all old fashioned oats however—too coarse.

    Use parchment paper and under bake (maybe 18 mins total)

    350 degrees

    1. I have tried them today and keep increasing the baking time as they still look like slop. Such a shame as there are loads of positive reviews, I’m wondering if I’ve done something wrong.

  29. I love old fashioned food…Flap jacks I adore very much…will be making these soon..Thanks Querino

  30. I made these and added frozen cherries and used oil instead of butter(needed dairy free).I also used foil to line my tray which i do when baking and run out of parchment.(I had no trouble with them sticking,)My sister in law and son who i purposely bake non dairy absolutely love them.They were crunchy on the outer edges and softer and chewy on the inside.

  31. 5 stars
    This is a very easy recipe and the best flapjacks I have ever made. I make them at least every other week and they are always a favourite. Very useful as they are gluten free when you use the oats packed in a separate environment and I put lots of different ingredients eg chopped dates or nuts and seeds just to vary them a little. Never had a failure yet. Thank you for sharing this recipe.

  32. Some recipes for flapjacks can be a bit hit and miss, just made these for the second time and added chopped apricots, sultanas and some chocolate chips, come out really well from the tin when lined with baking parchment. My husband sometimes likes to add one to a bowl and pours hot milk over making a quick filling breakfast.

  33. 3 stars
    Followed the recipe, though used a reusable baking sheet rather than the foil in the recipe after reading the comments but my flapjack didn’t stick together, left it to cool completely but on cutting it just crumbled. Tasted nice but very disappointing as it looks a mess and hard to eat.

  34. 5 stars
    So glad I found this. Didn’t quite have enough butter so lessened the ingredients to match but they were fab. Even had my fussy kids scoffing them down!

  35. Hi love your recipes! If i was to add maltesers or a different chocolate bar! How would i go about putting it inside the flapjacks!

  36. The best flapjack recipe ever! I have used many in my time with the kids and this is by far the best. Delicious!

  37. 5 stars
    They make superb granola or muesli if they don’t don’t stick together and just delicious with Greek yoghurt and fruit mmm.

  38. 5 stars
    Turned out perfect, bit put off by some of the comments but thought I’d try it anyhow. I did use 25g. less butter and lined my tin with greaseproof paper. When cooked I left it in the tin to go completely cold before cutting into squares. Will definitely be making this again. Thank you.

  39. 5 stars
    I’ve been searching for the perfect flapjack recipe for over a decade. I have tried all the pros- from Mary Berry to Jamie Oliver and none of them came up with anything close to this recipe! It is EXACTLY what I’ve been looking for. They are crisp on the top and soft and chewy in the middle- perfection! I have also made them with honey instead of syrup and dairy free margarine instead of butter and they turned out wonderfully each time. I have also done the vegan version, but using yacon syrup instead and they were also delicious. I also added seeds and dried fruit – again, wonderful! Thanks so much for sharing this. My search is finally over!!!

  40. Just trying these for a dofe hike snack tomorrow. Having read comments mine were a bit liquid but I added a few extra oats to soak some of it up. Haven’t got an 11×7 either, so ours might come out a bit thicker, so I’m guessing might need a longer cooking time?
    Smelled good and live the addition of the cinnamon.

  41. Way too much butter (I had to use kitchen paper to mop up the oozing excess when it came out of the oven) and far too sweet. Cinnamon is a nice touch.

  42. 5 stars
    I cooked these and added some dried cranberries, pumpkin seeds, raisins it was a mixed pack that I buy and my grandchildren loved them as much as we did.
    Will be making on a regular basis.

  43. 5 stars
    The most delicious flapjacks!. I cooked for a little longer than stated as the mixture seemed a little runny, but after another 5/10 minutes they came out perfect and just how I love them, slightly crispy around the edge and gooey in the middle. I will be saving this recipe and making again for sure :)

  44. 5 stars
    I’ve tried a few Flapjack recipes but this is by far the best. Absolutely delicious, you can have it as chewy or crunchy as you prefer. Add fruit nuts even chocolate chips to mix it up.

    Definitely don’t use foil though, i always use parchment and it never sticks

    Gorgeous recipe, thank you

  45. Great recipe ! But the tin foil bit did confuse me when I read it… I tried it anyway and yep completely stuck, maybe I didn’t put enough butter but I think personally that baking paper would do just fine. So of course I will need to try this lovely recipe again with the baking paper to make sure!

    I don’t know if it’s just me but I feel like sometimes homemade flapjacks are so sweet, what would you recommend for cutting down a bit of sugar? Would the recipe still work?

    Thanks !

  46. 5 stars
    This is the best flapjack recipe I have come across success every time and very tasty. Sometimes I make them crispy by leaving them in the oven an extra 7 minutes and other times just as in the recipe. I use greaseproof paper to line the tin.

  47. 5 stars
    Lush flapjacks. Husband gave them a 9 out of 10. I only had dark brown sugar so used 2 3rds dark brown 1 3rd caster sugar. Really lovely soft and chewy.

  48. 5 stars
    I found flapjack when I got to UK and discovered many amazing delicious treats that only UK has. Today I have made my first FLAPJACK and I picked this side as “grannies” always know best. I used only half ingredients (in the case of messing it up) basic baking paper instead of tin foil, also cake tray (a bit round) . It smells amazing, looks fantastic and taste delicious. I am not going to look anywhere else and this recipe is for to keep. Thank you for sharing it for us flapjack amateurs

  49. 5 stars
    Dont bother with any other, its not robust enough in comparison. 200-230g oats is a snack, but 400g will be breakfast for three days, just make the golden syrup 200g and you have tea dunk heaven

  50. 5 stars
    I don’t bake. I am 50 years old and had never made flapjack…until this afternoon, when I had a random and bizarre urge to make some.

    This recipe was the first one in my google results that said light soft brown sugar (which we have) rather than muscovado sugar (which we don’t have). Decision made. And I bloody love that it specifies how to get chewy rather than crunchy flapjack. Had a bit of a wobble when it seemed that the damn thing was NEVER going to solidify in any meaningful fashion, but kept the faith and all was well.

    I have now eaten about a week’s worth of sugar in one sitting but I don’t care. It’s bloody lovely flapjack!

    PS And my buttery foil peeled away from the flapjack without any issues!

  51. Flapjacks have failed for years so when I tasted these that a friend had made asked for the recipe. Made them loads, always perfect and have added additional things to add interest. Used baking parchment. Easy and no chance of sticking.

  52. 4 stars
    This is the best recipe I’ve come across. It’s chewy and crispy at the same time and so easy to make. I recommend using silicone liner, it never sticks and you can reuse them which is better for the environment.

  53. My go to flapjack recipe – always delicious. Have done them with fruit/nuts added, and topped with chocolate – very versatile. The only thing to add is don’t use foil, it will sticks always baking parchment instead. Aside from that – yum!

  54. 5 stars
    These flapjacks are the best! First time making flapjacks myself and I’m glad I chose this recipe. I added raisins and pumpkin seeds and they are delicious. Thanks for the recipe tip stating that the edges will look done but will have a slight wobble in the middle. I would have continued to bake longer than the 20 minutes based on appearance. They were perfect once they cooled. I did not use foil, used butter and parchment paper without a problem. Will definitely be making again and adding various nuts, dried berries, or even chocolate bits.

  55. 5 stars
    this is the best recipe ever…although I’m a keen Baker i always seem to end up with hard flapjacks even though i have tried soooo many different recipes the end result was always the same until I found this recipe..They are gorgeous and everybody loved them..

  56. 1 star
    Terrible recipe. If it’s followed word for word it comes out terrible. It will be too soft and will fall apart when taken out of the foil. It’s also far too greasy. The instructions need to be amended – don’t use foil, needs baking for longer, needs less butter. Stop wasting people’s time and money.

  57. 2 stars
    The cooked item tastes fab but it bubbled over the edge of the pan in the oven, I gave it an extra 10 minutes because it just looked like a molten pile and an hour after coming out of the oven, it’s not set…. It did seem like a lot of butter and sugar compared to volume of oats…

  58. 5 stars
    A great recipe that I have used many times. It is easy to make a variety of flapjack by adding things such as ginger, sultanas or cherries.

  59. 5 stars
    This is the best flapjacks recipe I have used I didn’t use foil used parchment paper perfect I added sultanas. I’m going to make more this weekend fabulous . My husband give them 10 out of 10.

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Hello, I’m Amy, the voice-behind and creator-of Baking with Granny.

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