A fun sweet treat, these maple syrup flapjacks are perfect as a mid-afternoon snack for school or work! Super easy to make, they come together in around 30 minutes with minimal 'hands on' cook time.
Who doesn't love a little sweet snack now and again (or maybe quite frequently . . . !). I made these for my family, and they went down so well with both kids and adults alike. Much like my honey spelt cookies and my turmeric energy balls, they can easily be packed up for a day out too.
Making these maple syrup flapjacks couldn't be more simple, and they are so much better than those from the store! The maple syrup gives the best sweetness for a decadent snack or dessert.
Love the maple flavours? Do check out my maple syrup popcorn too!
⭐ Why this recipe is so good
Perfect texture. These chewy flapjacks have the best texture, with a bit more of a crunch than those made with golden syrup.
Made with pantry staples. We use just a few ingredients, and all tend to be in our kitchen cupboards already.
Quick and easy flapjack recipe. There's minimal 'hands on' time, and the oven does most of the work for you!
All the ingredients and their quantities are set out in the recipe card below.
Some notes on a few of them:
- Oats - you want to use rolled oats rather than the very fine quick-cook oats to make flapjacks.
- Light brown sugar - personally I like to use demerara sugar.
📖 Swaps and variations
Not a fan of ginger? Perhaps try a pinch of cardamom or cinnamon instead!
If it works for you, adding some broken pecans to the mixture gives a nice crunch.
🔪 Step by step instructions
Making these chewy maple syrup flapjacks is very easy to do, with just a few steps and minimal ingredients:
Melt butter and sugar. In a large saucepan, melt the butter, sugar and maple syrup. Keep stirring so the sugar dissolves (image 1).
Add the oats. Tip the oats and ground ginger into the pan and stir really well so the oats are all coated in the maple syrup mixture (image 2).
Spoon the flapjack mixture into a lined baking tin. Use the back of a wooden spoon to press the flapjack mixture down evenly, ensuring it spreads into the corners of the tin (image 3).
Bake the flapjacks. Bake in the oven for 20-25 minutes. The flapjacks should be light golden brown in colour, with a little more browning around the edges.
After about five minutes out of the oven, use a sharp knife to slice the mixture into squares (around 12 for this recipe) (image 4). Then set the tin aside to cool completely. Try not to touch while they are still warm as they will likely crumble! Then enjoy.
💭 Recipe tips and notes
- Pack the flapjack mixture down with the back of a wooden spoon. This will help prevent them from crumbling once cooked and keep them a square shape.
- Add more ginger if you like a hint more spice.
- Slice the flapjacks while they are warm in the tin, but don't try to remove them at this point. They will still be very soft and will crumble. Allow to completely cool, during which time the flapjacks will harden into their squares.
📋 Frequently asked questions
You want to pack the flapjack mixture down in the tin with the back of a wooden spoon before baking them. This will help them stick together and not crumble. It's also best not to cut them right away, and leave them to cool for a bit first.
This seems to be a debated question! Personally I leave the tin to cool for about five minutes, then slice the flapjacks into squares (still in the tin) with a very sharp knife.
The flapjacks will be soft to the touch and slightly bubbling when you remove the tin from the oven. They will harden as they cool!
No, leave out the ginger and just enjoy the maple flavour if you prefer!
Yes, these flapjacks are sweetened just with maple syrup and there is no golden syrup in them. Using maple syrup makes the flapjacks more crunchy in texture, which is very delicious!
🍽 Serving suggestions
Taking a break to enjoy these maple syrup flapjacks? I definitely think you should! Why not:
🍪 More tasty snacks
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Maple Syrup Flapjacks
- Baking tin *approximately 20x25cm
- Preheat the oven to 180C / 360F and line a baking tin with parchment paper.
- Melt the butter, sugar and maple syrup in a large saucepan on a low heat. Stir fairly frequently until the sugar dissolves.
- Remove the saucepan from the heat and tip in the oats and ground ginger. Stir well so the oats are fully coated in the maple syrup mixture.
- Spoon the flapjack mixture into the lined tin. Use the back of a wooden spoon to press it down evenly, and ensuring it spreads into the corners of the tin.
- Bake for 20-25 minutes. The flapjacks should be light golden brown in colour, with a little more browning around the edges.
- Once baked and after about five minutes, use a sharp knife to slice the mixture into squares (around 12 for this recipe) while it is still warm. Set the tin aside to cool. Try not to touch while they are still warm as they will likely crumble.
- Once completely cooled, remove from the baking tin and enjoy!
- Pack the flapjack mixture down with the back of a wooden spoon. This will help prevent them from crumbling once cooked and keep them in a square shape.
- Add more ginger if you like a hint more spice.
- Slice the flapjacks while they are warm in the tin, but don't try to remove them at this point. They will still be very soft and will crumble. Allow to cool, during which the flapjacks will harden into their squares.
- Please note that nutritional information is offered as a courtesy. It is auto-generated and should be understood to be an estimate.
- ginger, which scores 1.
- brown sugar specifically isn't rated, but cane sugar scores 0.