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Fruit and Nut Flapjacks Recipe

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I love a good flapjack and over the last few months I’ve been experimenting a lot with flavour combinations and the ingredients we have in the cupboard. Our latest recipe is a fruit and nut flapjack which is such a classic and simple flapjack flavour.

Fruit and Nut Flapjacks

Why make flapjacks?

Flapjacks keep really well in an airtight container and are fantastic for lunchboxes or an mid-afternoon pick me up. They’re also so easy to make – from start to finish in just over half an hour and using just ingredients that most people will have at home already.

Can you vary this flapjack recipe?

I wanted to make these home made fruit and nut flapjacks as they’re something really versatile. You can use any dried fruit – we used cheap mixed dried fruit but have used dried cranberries, dried apricots and cherries in the past too.

Fruit and Nut Flapjacks

You can also use any nuts you like. We use a bag of ready chopped mixed nuts but you can use any nuts you like and just make sure they’re roughly chopped before adding them to the mix. Mixed seeds are also lovely in a mix like this – things like pumpkin seeds work really well.

I love using soft brown sugar, or soft light brown sugar, in fruity flapjack recipes as it adds much more flavour than traditional granulated sugar or caster sugar. But, whatever sugar you use, these nut and fruit flapjacks will be loved by everyone.

I know many people love vegan recipes at the moment and this nut and fruit flapjack recipe would be easily vegan if you use a dairy free margarine or butter in the mix.

Nutty flapjacks are something our whole family love and we now make flapjack recipes more often than cookies or cakes! They’re just so easy and a wonderful sweet treat when you need one.

These flapjacks last for around a week in an airtight container although they never last that long in our house and are always gone the same day we bake them!

If you’re looking for more baking recipes to try here’s our Lemon Bakewell Slice, Banana Carrot Muffins and Rainbow Sprinkle Cake. You can see all our recipes to date here.

Fruit and Nut Flapjacks

What equipment do you need for this flapjack recipe?

You can make this recipe simply with things you already have in your kitchen but here are the things we use in case there’s something you don’t already have:

As you can see, it’s all things you probably have already – that is what makes flapjacks so simple and convenient to make.

Here’s our Nutty Fruity Flapjacks Recipe:

Ingredients

  • 150 g margarine or unsalted butter
  • 150 g soft brown sugar
  • 90 ml golden syrup
  • 300 g rolled porridge oats
  • 200 g dried fruit
  • 50g chopped mixed nuts

Instructions

  • Preheat oven to 160C/325F/Gas 3 and grease a suitable baking tin.
  • Put the margarine in a saucepan and melt over a low heat. Add the sugar and syrup, stirring until melted together.
  • Add the rolled oat, fruit and nuts and stir until combined.
  • Spread mixture onto the prepared tin or baking tray and bake for 25 minutes until golden brown.
  • Slice whilst still warm and leave to cool completely in the baking tray.

If you’d like to print or pin the Fruit and Nut Flapjack Recipe for later you can do so below. Enjoy!

Fruit and Nut Flapjack

Fruit and nut is such a classic flavour combination and one that works really well in a flapjack too. These flapjacks are chewy, sweet and delicious.
Course Afternoon Tea, Dessert, Snack
Cuisine American, British
Prep Time 15 minutes
Cook Time 25 minutes
Servings 16 servings
Calories 242kcal

Ingredients

  • 150 g margarine or butter
  • 150 g soft brown sugar
  • 90 ml golden syrup
  • 300 g porridge oats
  • 200 g dried fruit
  • 50 g chopped mixed nuts

Instructions

  • Preheat the oven to 160C/325F/Gas 3 and grease a suitable baking tin.
  • Put the margarine in a saucepan and melt over a low heat. Add the sugar and syrup, stirring until melted together.
  • Add the rolled oat, fruit and nuts and stir until combined.
  • Spread mixture onto the baking tray and bake for 25 minutes until golden brown.
  • Slice whilst still warm and leave to cool in the baking tray.

*Note: Nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published.

Fruit and Nut Flapjacks

Author

  • Donna Wishart

    Donna Wishart is married to Dave and they have two children, Athena (12) and Troy (11). They live in Surrey with their two cats, Fred and George. Once a Bank Manager, Donna has been writing about everything from family finance to days out, travel and her favourite recipes since 2012. Donna is happiest either exploring somewhere new, with her camera in her hand and family by her side or snuggled up with a cat on her lap, reading a book and enjoying a nice cup of tea. She firmly believes that tea and cake can fix most things.

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3 Comments

  1. Hi Donna,

    This looks just the ticket for a choral workshop tomorrow – 40 singers needing teatime snack. I wouldn’t touch margarine with a bargepole though (studying food/nutrition most of my life!), so will just pop out for reinforcements on the butter front!
    Just one other thing: the size of the baking tray is really quite important, because the depth of the bake affects the timing, and there is probably a minute or so between chewy and crispy/chewy according to one’s liking. I like the gooey way yours look and it looks like a 30cm x 23cm. Is that right?

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