Strawberry Flapjacks

5 from 1 vote

These delicious strawberry flapjacks pair golden oats with sweet crunchy edges with soft jammy strawberries, great for breakfast, snacks or dessert.

Course Baking

Cuisine British

Prep Time 5

Cook Time 30

Total Time 35

Servings

Calories 287kcal

Author Lucy Allen | BakingQueen74

Equipment

Ingredients

250 g rolled oats
4 tbsp golden syrup
100 g light brown sugar
125 g butter
230 g strawberries

UK Measurements - US Measurements

Instructions

Preheat the oven to 180°C / 350°F. Weigh out your butter, golden syrup and light brown sugar, into a bowl.
4 tbsp golden syrup, 125 g butter, 100 g light brown sugar
Melt together by microwaving. Two minutes on high, stirring after each minute, should be plenty.
Measure out the oats in another bowl. Tip the butter/sugar mixture into the oats and stir well so the butter mixture coats the oats fully.
250 g rolled oats
Take your strawberries, rinse them and then remove the stems. Chop into small pieces, about 1 cm square.
230 g strawberries
Mix the strawberries into the oat mixture.
Line a baking pan with baking parchment. My tin is 9 x 9 inches (23 x 23 cm). Tip the strawberry and 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 25-30 minutes or until the top of the flapjacks is golden. Keep an eye out that any pieces of strawberry on top don’t burn.
Remove the flapjack tray from the oven, leave to cool for a few minutes, then score the flapjacks into 9 (or more) pieces while still warm. As they cool they will harden and you can then cut them fully through using the scored lines.

Notes

Recipe Hints

Note that these strawberry flapjacks become quite soft due to the water content of strawberries. They taste great though!

If you want them to be firmer and more portable, my recipe hints would be as follows:

reduce the amount of strawberries in the recipe
instead of mixing the chopped strawberries into the oat mixture, place them on top (pressing them in slightly) before baking
make one thin layer using half the oat mixture, then add the chopped strawberries on top before putting the rest of the oat mixture on top.

Storage

Flapjacks go soft in about 2 or 3 days, possibly less time in the summer time. Because these contain fresh strawberry, some parts of the flapjack will probably be quite soft anyway due to the fruit. Once baked, I store these in an airtight container in the fridge and use within 2-3 days.

Freezing

You can freeze flapjack in portions double-wrapped in plastic wrap or foil, then in a freezer bag, for up to three months.

Recipe Variations

Add white chocolate chips for a white chocolate and strawberry flapjack.

Use some freeze-dried strawberry pieces in place of the fresh strawberry for a version you can enjoy all year long, even when strawberries are not in season.

Add a layer of strawberry jam in the middle of the flapjacks and top with a few chopped strawberries, so you can reduce the cost by using fewer strawberries.

Nutrition