Honey Flapjacks: Chewy Oat Bars
Golden oat flapjacks sweetened with honey and brown sugar, baked until the edges set while the center stays tender. A simple no-fuss recipe that yields chewy, satisfying bars perfect for lunchboxes or afternoon snacks. Store for up to a week.
Ingredients
- 18 tbsp unsalted butter, plus extra to grease
- ½ cups light brown soft sugarcaster sugar1:1
texture slightly less moist
- 9 ½ tbsp good quality honey
- 5 cups rolled oats
Instructions
- 1
Heat oven to 325°F fan or. Grease and line a square tin with butter and baking paper.
- 2
Melt butter in a large pan over low-medium heat. Add sugar and honey, stirring until fully melted.
- 3
Remove from heat and stir in the oats until well combined.
- 4
Pour mixture into the tin and smooth the surface with the back of a spoon.
- 5
Bake until the edges are set but the center remains slightly soft, about 22-25 minutes.
- 6
Cool completely in the tin before cutting into squares or bars.
Tips
Smooth the mixture firmly into the tin to ensure even baking and clean cuts.
Cool completely before cutting to avoid crumbling; a sharp knife dipped in hot water helps with cutting.
Good to Know
Airtight container at room temperature for up to 1 week.
Make up to 1 week in advance. Store in an airtight container.
Cut into squares or bars. Serve at room temperature.
Common Mistakes
Overbake to avoid a hard, brittle texture; remove while the center is still slightly soft.
Do not skip cooling completely to avoid crumbled pieces when cutting.