These are the sweet treats from my potager garden story: Umbrella boats, windowsill seeds and chocolate flapjacks and I quickly learnt through the comments I received from curious readers that in many other countries, flapjacks are another name for pancakes. These are the English variety – a quick and easy store cupboard oaty bake.
This version uses up whatever you have on hand, either fresh, dry or frozen, as the filling.
Ingredients
150g Butter/margarine/dairy-free spread
150g Light brown soft sugar
300g Porridge oats
4 tablespoons Honey/golden syrup/agave nectar
Approx 100g filling – such as frozen pitted cherries, a frozen smoothie mix, fresh fruit, desiccated coconut, chocolate – whatever you have on hand. You can also make a plain version, by simply leaving out the filling.
Equipment
Large saucepan
Wooden spoon
Kitchen Scales
Swiss roll tin (or similar low-sided baking tin approx 23x33cm)
Baking parchment
Sharp knife
Recipe
Set the oven to 180degrees, then grease and line the baking tray with parchment paper.
Melt the butter, sugar and honey in a large saucepan.
Stir in the oats. (If you are adding any additional dry ingredients, such as desiccated coconut, add them now too.)
Tip the warm oat mixture into the tray and press it down flat with the back of a spoon.
Scatter your filling over the top and then gently press them down into the mixture.
Bake for 25 minutes until golden.
Leave in the tray to cool a little, then slice and serve.
They keep very well for 3 days in the fridge … and possibly more, although they have never lasted long enough in our house to test this 🙂
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Tiny Potager 
My mouth is watering!
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There’s another 15 left in the fridge that we are trying to resist!
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Good luck!
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Thank you 😀
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Oh my… I made some flapjack the other day I add dried Sultanas to mine and flaked almonds… Loved your recipe and it gives me a great idea what to do with my frozen redcurrents I still have loads of in the freezer from last year…
Though I did make an apple and redcurrent crumble this morning for our desert tonight.. 🙂 I used jumbo oats in there too and flaked almonds on top.. 🙂
Sending you and your beautiful family lots of well wishes and love.. ( I have been absent from visiting my WP family for a short while.. )
Sue 🙂 🙏
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Hi Sue, that would work really well … I’ve tried both red currents and blackberries. Lately we’ve started buying frozen smoothie fruits and sticking those in too. I think next up for me will be trying out the new crop of rhubarb and seeing if that works.
I know what you mean – I’ve been really behind on keeping up with comments and other blogs – the tiny potager garden, though only small, keeps me very busy 😀 x Sending lots of love in return x
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Thank you Mrs TP… Yes I think Rhubarb would work well.. 🙂 And the allotment plot has really kept us busy.. It takes us around an hour just to water it with carrying watering cans back and forth..
The sweet corn now in, so are the Dahlia’s, and just about everything else you can think of… Sending Huge Hugs right back 🙂
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Never thought to add fruit to flapjacks, what a great idea.
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It’s great when you just have a little bit of something left over, I store up all of the not-quite-finished packets and then make a batch x
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Greetings, you visited my Blog, so I wanted to come over and see yours. What a wonderful recipe and very healthy! You are right, in American flapjacks are pancakes. When my daughter lived in Ireland they called, what we consider a cookie, a biscuit. We got a smile out of that as well. It looks like you have a lot of interesting recipes.
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Thank you very much, it’s nice to see you here 🙂 We call cookies biscuits too – To us the giant soft doughy ones are cookies, but everything else is a biscuit 🍪 When I first saw an American recipe for “biscuits and gravy” I was ever so confused 🙂
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Smiling… it’s nice to have our differences and learn something new. 🙂
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Yum!
janet
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Hehe 🙂 x
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Wow, these look and sound so yummy! Love cherries and how little ingredients is needed 😊 Aiva
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Thanks Aiva – they’ve been really useful during lock-down for my little ones to have a treat, because I can’t get flour or yeast, but I can get porridge oats and frozen fruit 🙂
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I tried a batch of flapjacks recently, cutting out the sugar but relying on the golden syrup to hold them together. We ended up with granola, basically. I’m thinking of trying again with an egg. And possibly some glue. Any suggestions welcome.
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Hi Ellen, if you want a healthier version you need something gluey and sweet instead of the sugar, because the sugar helps to bind as well as sweeten …. I’d say maybe swap the sugar for 150g of pitted dates or similar? But then I’d keep the golden syrup to just 3-4 tablespoons because I’ve tried adding more but it goes really gooey. Good luck! 🙂
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Thanks.
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Ooh these look delicious and so easy! I will have to try them soon. 🙂
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They are super easy, even with my five children all helping and running around me they’ve never gone wrong 🙂🌿
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Yummy, and I love all your photo instructions, so pretty.
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Thank you very much! 🌿
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Amazing! I have saved it to try some time. I love berries and oats.
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I’ve just made another batch with a pack of frozen “forest fruits” to take on a hike – berries work really well 🙂 Happy baking 🥣
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Thank you 😊enjoy your hike.
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So so yummy 😋
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Sounds tasty. 🍃🍒
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Thank you Gail 🙂🌿
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I haven’t made flapjacks for ages; what a great Covid comfort treat they are!
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Definitely …. and they don’t need yeast or flour, which a lot of us are finding hard to source for other favourite bakes 🌿
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Lovely! I’ve been dreaming of flapjacks for days on end!
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Thanks! I hope you get a chance to enjoy some very soon 🙂🌿
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