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blueberry flapjacks on a lilac plate.
cookingwithmykids

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.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling time 1 hour
Total Time 1 hour 40 minutes
Servings: 16 pieces
Course: Afternoon tea, Snack
Cuisine: British
Ingredients Equipment Method

Ingredients
  

  • 150 g (⅔ cup) butter
  • 125 g (½ cup) caster sugar
  • 4 tablespoons golden syrup
  • 300 g (3 ¼ cups) porridge oats (rolled oats)
  • 100 g (¾ cup) blueberries

Equipment

  • Digital scales
  • Mixing bowl
  • Wooden spoons
  • Measuring cups
  • Sauce pan
  • Baking tin

Method
 

Preheat your oven to 180C/170C Fan/350F
  1. 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
  1. 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.
Measure out the porridge oats
  1. While the butter is melting, measure the porridge oats and add them to a large mixing bowl.
Mix everything together
  1. 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.
Add the blueberries
  1. 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.
Bake the blueberry flapjacks
  1. Spoon or pour the flapjack mixture into your prepared baking tin. Using the back of a metal spoon or spatula press 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.
  2. 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.