Flapjacks are one of the most simple little oak cake snacks that you can put together. If you enjoy the honey oat snack bars that you can buy, then give this recipe a go. These are 100% better!
These are gooey and chewy and the trick to this is the slow baking on a low heat.
Be warned, they will be eaten up quite quickly. If you want to make them for packed lunches, simply wrap them in parchment paper when they are completely cooled. They also make a great start to the day as a replacement for cookies or cereal. Everything you need is in each bite!
- 6 oz salted butter, melted
- 6 oz soft brown sugar
- 9 oz rolled oats
- 1/2 teaspoon fine salt
- In a medium to large saucepan, melt the butter with the sugar and salt.
- Add the oats and stir really well to combine everything.
- Press the mixture into an 11 x 7″ baking tray ensuring that everything is pressed down well and in an even layer.
- Bake in a preheated oven at 330F for 30 – 35 minutes.
- Remove them from the oven. They will be very soft. Allow the flapjack to cool for up to 10 minutes before slicing. Allow it to cool completely before removing from the tray.
- Once cooled completely, store in an airtight container for up to 3 days – quite frankly, they won’t last that long before they have been eaten and then you will need to make more!
The extra 5 minutes of cooking time from 30 – 35 minutes, will simply make your flapjacks a little more browned. The gooey texture will remain the same.