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Squares of flapjack on baking parchment with fresh apricots scattered around.
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5 from 2 votes

Apricot Flapjacks

Tasty sticky flapjacks made with fresh apricots, perfect for summer snacks
Course Baking
Cuisine British
Keyword fresh apricots
Prep Time 10 minutes
Cook Time 32 minutes
Total Time 42 minutes
Servings 16 pieces
Calories 161kcal



  • Preheat the oven to 180 degrees (C, fan oven).
  • In a glass or ceramic bowl, weigh out butter, golden syrup and light brown sugar.
  • Melt together in the microwave. Two minutes on high, stirring after each minute, should be plenty.
  • Measure out the oats in another bowl. Tip the butter mixture into the oats and stir well so the butter mixture coats the oats fully.
  • Take 4 fresh apricots, remove the stones and chop the flesh into small pieces (about 1 cm/half an inch in size).
  • Mix the apricots into the oat mixture.
  • Line a baking pan with baking parchment. My tin is 11 x 9 inches (28 x 23 cm).
  • Tip the oat mixture into the lined pan and use a wooden spoon to press it firmly into the tin. This helps to prevent the flapjacks being too crumbly and makes them firmer so don’t skip this part.
  • Bake for 30-32 minutes or until the top of the flapjacks are golden. Keep an eye out that any pieces of apricot on top don’t burn.
  • Remove the flapjack tray from the oven, leave to cool for a few minutes, then score the flapjacks into 16 pieces while still warm. As they cool they will harden and you can then cut them fully through using the scored lines.


Flapjacks go soft in about 2 or 3 days, possibly less time in the summer time. Because these contain fresh apricots, some parts of the flapjack will probably be quite soft anyway due to the fruit. Once baked keep them in an airtight container placed on fresh baking paper and use within 2-3 days.
You can freeze flapjack in portions wrapped well in plastic wrap or foil, then in a freezer bag, for up to three months.
To avoid your flapjacks being crumbly make sure you only score them while they are warm, and don’t cut them fully into squares. As the flapjacks cool they will harden, so if you score them while warm then wait until hard before cutting them up fully this will help them stay together.
Other ways to make them firmer include – pressing them down really well with your wooden spoon in the tin before baking; adding a little extra golden syrup.


Calories: 161kcal | Carbohydrates: 22g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 59mg | Potassium: 89mg | Fiber: 2g | Sugar: 11g | Vitamin A: 364IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg