Blueberry flapjacks
Blueberry flapjacks are a tasty fruity twist on an easy, classic recipe. They’re like a chewy oat bar with bursts of blueberry flavour going through them.
Blueberry flapjacks are a delicious fruity twist on a classic bake. They’re so simple to make, with only a few ingredients, they’re perfect for kids or beginner bakers to try.
Flapjacks are a classic bake I’ve been making for years. Traditionally, flapjacks are just plain oat bars full of sugary sweetness but not much else, so adding the blueberries gives them a fun and tasty twist. With bursts of blueberries giving them lovely flavour as well as colour throughout they’re the perfect treat to serve with a cup of tea.
How can kids help to make these blueberry flapjacks?
Flapjacks are really easy to make so they’re a great recipe for little kids who want to try baking. Unlike cakes and cookies you don’t need to be too accurate with your measurements.
They’re also a great bake if you don’t have a lot of baking equipment like mixers because all you really need is a mixing bowl, wooden spoon, baking tray and something to melt the butter in. Unlike most baking recipes where you’re better using digital scales, you don’t even need those to make flapjacks.
This flapjack recipe really is such an easy recipe, so much so, your kids can take charge. They can measure out the oats, blueberries as well as all the wet ingredients. They might also want to mix it all together (being careful of the hot melted butter mixture) and press it into your baking tin.
It’s a very simple recipe kids will love making, and eating.
What can I use instead of golden syrup?
If you don’t have any golden syrup you can swap it for an equal amount of honey, corn syrup or maple syrup.
Can I use frozen blueberries?
Yes. We’ve used fresh blueberries, but you could use frozen instead. There’s no need to defrost them, simply add them to your mixture straight from the freezer. You might need to add a little bit on to the baking time.
Should my flapjacks be soft when they come out of the oven?
Yes. The flapjacks are baked when they’ve turned a nice golden brown colour. Don’t worry if they’re still soft though they will harden while they cool.
Should I cut the flapjacks when they’re hot or cold?
I personally find it a bit easier to wait until flapjacks have cooled completely and hardened before removing them from their baking tin. They can still be a little soft when they come out of the oven so if you wait for them to cool and harden, not only are they easier to remove from the tin, they’re less likely to fall apart.
If you like, you can score where you plan to cut them while they’re still warm, to make it easier to portion them later.
How do you store blueberry flapjacks?
These flapjacks will keep in an airtight container for a few days. Because of the fresh fruit in them they won’t keep much longer than that. If you do want to store them for longer you can wrap them and freeze them in individual portions for a few months.
Other flapjacks and traybakes
If you liked these blueberry flapjacks, why not try some of our other flapjack recipes or our classic easy traybakes
Raisin and honey flapjacks
Mary Berry flapjacks
Millionaires shortbread
Banana flapjacks
Strawberry flapjacks
School cake
Apple flapjacks
Raspberry flapjacks
Banana and chocolate chip bars
Or if you have more blueberries to use up you’ll find some ideas in these recipes:
Blueberry scones
Blueberry cookies
Lemon and blueberry muffins
Blueberry cupcakes
Lemon and blueberry loaf cake
Blueberry crumble
Useful equipment
You might need the following baking tools/gadgets to make these blueberry flapjacks
Digital scales
Mixing bowl
Wooden spoons
Measuring cups
Sauce pan
Baking tin
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Ingredients
150g (2/3 cup) butter
125g (2/3 cup) caster sugar
4 tablespoons golden syrup
300g (3 ¼ cups) porridge oats (rolled oats)
100g (¾ cup) blueberries
How to make blueberry flapjacks
Preheat your oven to 180C/170C Fan/350F
Grease and then line a 7 inch (18cm cm) square baking tin with baking or parchment paper. We often find the easiest way doing this is to measure a strip of baking paper the width of the tin and lay that in folding pressing down into the edges/sides. Then repeat this with another strip going in the opposite direction. If you’ve greased the base and sides beforehand the baking paper should then stick into your tin nicely.
Melt the wet ingredients
Get your kids to measure out the wet ingredients – the butter, sugar and golden syrup. Cut the butter into a few pieces and then and pop everything into a small pan. Heat the pan over a low heat until everything has melted. If you have older children you can trust around a hot pan, they can help stir the butter while it melts.
Measure out the porridge oats
While the butter is melting, get your child to measure the porridge oats and add them to a large mixing bowl.
Mix everything together
Once the butter, sugar and honey has melted, pour it into your mixing bowl. Give your child a spatula or a wooden spoon and get them to stir everything together until all the oats are well coated. You should be able to see when it’s ready.
Add the blueberries
Measure out the blueberries. You don’t need to be perfectly accurate, around 100-125g or about 2/3 of a cup is perfect.
Add the blueberries to your flapjack mixture, keeping a few back to add on top and stir the rest in.
Bake the blueberry flapjacks
Get your kids to spoon or pour the flapjack mixture into your prepared baking tin. Using the back of a metal spoon or spatula the mixture down making sure it is level and that the oats are well pressed down into the edges and corners. Metal spoons are great for this job as the flapjack mixture won’t stick to it as much.
Add the remaining blueberries on top and press them in.
Bake the flapjacks for around 20 minutes. They’re ready when they have started to turn a nice golden brown colour. Don’t worry if they’re soft when you bring them out of the oven – they’ll harden as they cool.
Remove the flapjacks from the oven and leave them to cool in the tin. If you want, you can gently score the top of the flapjacks where you want to cut them while they’re still a little soft.
Once they’ve cooled down, remove them from the tin.
Cut the the blueberry flapjacks into 16 squares, or if you want larger portions try 8 or 9.
Serve and enjoy.
Blueberry flapjacks
Ingredients
Equipment
Method
- Grease and then line a 7 inch (18cm cm) square baking tin with baking or parchment paper. We often find the easiest way doing this is to measure a strip of baking paper the width of the tin and lay that in folding pressing down into the edges/sides. Then repeat this with another strip going in the opposite direction. If you've greased the base and sides beforehand the baking paper should then stick into your tin nicely.
- Measure out the butter, sugar and golden syrup. Cut the butter into a few pieces and then and pop everything into a small pan. Heat the pan over a low heat until everything has melted.
- While the butter is melting, measure the porridge oats and add them to a large mixing bowl.
- Once the butter, sugar and honey has melted, pour it into your mixing bowl. Using a spatula or a wooden spoon stir everything together until all the oats are well coated.
- Measure out the blueberries. You don't need to be perfectly accurate, around 100-125g or about 2/3 of a cup is perfect.Add the blueberries to your flapjack mixture, keeping a few back to add on top and stir them in.
- Spoon or pour the flapjack mixture into your prepared baking tin. Using the back of a metal spoon or spatula the mixture down making sure it is level and that the oats are well pressed down into the edges and corners. Add the remaining blueberries on top and press them in.
- Bake the flapjacks for around 20 minutes. They’re ready when they have started to turn a nice golden brown colour. Don’t worry if they’re soft when you bring them out of the oven – they’ll harden as they cool.Remove the flapjacks from the oven and leave them to cool in the tin. If you want, you can gently score the top of the flapjacks where you want to cut them while they’re still a little soft.Once they've cooled down, remove them from the tin, cut them into 16 squares, or if you want larger portions try 8 or 9.
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