• 200 g unsalted English butter, softened
  • 100 g pure maple syrup
  • 150 g Fairtrade light soft brown sugar
  • 325 g Scottish porridge oats


  1. 1

    Preheat the oven to 180°C, fan 160°C, gas 4. Line a 16 x 25cm baking tin with baking parchment.

  2. 2

    Melt the butter in a pan over a medium heat. Stir in the maple syrup and sugar, and simmer until it’s mostly dissolved. Remove from the heat and stir in the porridge oats.

  3. 3

    Spoon into the tin and bake for 25 minutes. Remove from the oven and score into 16 pieces using a knife. Leave to cool in the tin.


    Cook’s tip: if you like your flapjacks to be a little more crisp, leave them in the oven for an extra 5 minutes.

Nutritional Details

Each serving provides
  • Energy 896kj 214kcal 11%
  • Fat 11.9g 17%
  • Saturates 6.4g 32%
  • Sugars 12.6g 14%
  • Salt 0.0g 0%

% of the Reference Intakes

Typical values per 100g: Energy 1871kj/447kcal

Each serving provides

23.3g carbohydrate 2.2g fibre 2.3g protein

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