seedy fruit flapjacks

Seedy fruit flapjacks

These crumbly flapjacks will keep for a couple of weeks - well, as long as you are able to resist them, which I think you might find quite difficult.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 16
Author Jacqueline Bellefontaine


  • 125 g butter
  • 125 g light muscovado sugar
  • 2 tbsp golden syrup
  • 250 g rolled oats
  • 50 g mixed seeds
  • 50 g dried apricots chopped, dried cranberries or sultanas


  • Preheat the oven to 180℃/170℃ fan/gas mark 4. Place the butter, sugar and golden syrup in a large saucepan and heat gently over a low heat. Stir until the the butter has melted and combined with the sugar.
  • Add the oats, seeds and dried fruit. Mix well. Tip into a greased and lined 20cm square cake tin and press level with the back of a spoon.
  • Bake for 25-30 minutes until golden. Remove from the oven and mark into squares.
  • Allow to cool slightly. Remove from the tin and cut into squares before the flapjacks have cooled completely.


Flapjacks will keep in an airtight container for up to 2 weeks, but not in my house ;)