Springtime Energy & Simple Seasonal Flapjacks
Spring is in the air, and the days are getting brighter, flowers are starting to come out of the ground, and there’s a renewed sense of motivation to get back outdoors. Whether it’s a countryside walk, a weekend garden tidy up or dusting off the bikes for a family outing, this is the season of fresh starts.
With more time spent outside, it’s always handy to have a quick, simple, and satisfying flapjack ready to go, something wholesome and comforting to share with the whole family.
Made with Wholegrain oats, this classic recipe is one of our team’s favourites, chewy, golden, and full of slow-releasing energy, just great for popping into a lunch box and enjoying with a flask of tea on a picnic blanket.
No complicated ingredient, just a timeless bake that always delivers.
Classic Butter Flapjack Recipe
Makes 12 squares
Ingredients
- 300g wholegrain oats
- 200g unsalted butter
- 125g soft brown sugar
- 3 tbsp golden syrup
- Pinch of salt (optional)
Method
- Preheat your oven to 180°C (160°C fan) / Gas Mark 4.
- Line an 8x8 inch square baking tin with parchment paper.
- In a saucepan, gently melt the butter, brown sugar, and golden syrup over a low heat, stirring until smooth and fully combined. Avoid letting it boil.
- Remove from the heat and stir in the wholegrain oats (and salt, if using). Mix well so every oat is coated.
- Spoon into the prepared tin and press down firmly with the back of a spoon to create an even layer.
- Bake for 20–25 minutes until lightly golden at the edges and set in the centre for that perfect chewy texture.
- Leave to cool slightly, then mark into squares while still warm. Allow to cool completely before removing from the tin.
