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Apricot oat flapjacks recipe

Apricot oat flapjacks recipe

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  • Recipes
  • Dish type
  • Cake
  • Traybakes

Soft, chewy bars, packed with sweet fruit and ginger, make an ideal mid-morning or afternoon snack.

22 people made this

IngredientsServes: 8

  • 250 g (9 oz) ready-to-eat dried apricots, cut into quarters
  • 400 ml (14 fl oz) orange juice
  • Grated zest of ½ orange
  • 50 g (1¾ oz) crystallised ginger, roughly chopped
  • 200 g (7 oz) rolled porridge oats
  • 3 tablespoons light muscovado sugar
  • 25 g (1 oz) sunflower seeds

MethodPrep:10min ›Cook:1hr5min ›Ready in:1hr15min

  1. Place the apricots in a pan with the orange juice and zest and bring to the boil. Reduce the heat and simmer, uncovered and stirring occasionally, for 25-30 minutes until the liquid is absorbed. Purée in a food processor or with a hand-held mixer.
  2. Meanwhile heat the oven to 180°C (350°F, gas mark 4). Line the base of a 22 cm (8½ in) round cake tin with baking paper.
  3. Stir the ginger, oats, sugar and sunflower seeds into the apricot purée and mix well, then tip it into the tin and spread out evenly.
  4. Bake for 30-35 minutes until firm and golden brown. Cool slightly, cut into wedges then leave the flapjacks to cool completely in the tin. Peel off the paper before serving.
  5. Variation: for prune and pecan flapjacks, replace the apricot purée with one made from prunes simmered in apple juice, and use chopped pecan nuts in place of the sunflower seeds. For apple and cranberry flapjacks, replace the ginger with dried cranberries, and use a purée made from 3 dessert apples, peeled, cored and roughly chopped; simmer the apples, covered, in 75 ml (2½ fl oz) of cranberry juice for 15 minutes, or until soft.

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Reviews & ratingsAverage global rating:(4)

Reviews in English (6)

Something else.Covered with dark chocolate, which probably destroyed the low fat category but much nicer. Also nice with cold beer!!!-06 Jun 2009

This produced a lovely moist tasty snack.Much healthier than any shop bought bar.I didn't have any ginger, replaced the sunflower seeds with hazelnuts and I mashed the juice and apricots instead of pureeing them but it was still very good.-06 Jun 2009

Really good little recipe. Definately one for future reference!I would definately replace the ginger with fresh grated ginger though, or just leave it out altogether and add in some roughly chopped dried apricots at that stage instead-21 Jan 2009

Cranberry & Apricot Seeded Vegan Flapjacks Recipe

These delicious, wholesome and perfectly chewy gluten free, vegan flapjacks are to die for! Packed full of oats, fruit, seeds and nuts, they are possibly the best flapjacks I have ever made (or eaten).

Disclaimer : The Cranberries & Sunflower Seeds used for this recipe were gifted by Buy Wholefoods On-Line. However, I received no other payment towards the development of the recipe or towards publication. All content and views expressed are entirely my own. (AD)

This post uses Affiliate links from which I may earn a small commission. As an Amazon Associate I also earn from qualifying purchases. Commission earned is at no extra cost to yourself. Thank you for supporting this blog.


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  • 275g (10oz) rolled porridge oats
  • 1 banana, peeled and thinly sliced
  • 2 small plums, stoned and cut into small pieces
  • 25g (1oz) dried apricots, chopped
  • 25g (1oz) sultanas
  • 225g (8oz) spread e.g. Lighter Spreadable
  • 175g (7oz) demerara sugar
  • 75g (3oz) golden syrup

Mix together in a large bowl the oats, banana, plums, apricots and sultanas.

In a small saucepan place the butter, sugar and syrup and melt gently together over a low heat.

Pour the melted syrup mixture into oats and stir together until all ingredients are evenly coated.

Spoon into a non-stick or greased and lined tin (30 x 20 x 2 1/2 cm tin) and flatten out mixture until smoothed into all the corners of the tray.

Place in a hot preheated oven at 160°C (325°F, gas mark 3) for about 25-30 mins, or until the mixture is golden brown.

Allow to cool a little and then cut into squares while still warm. Store in an airtight container.

Apricot and white chocolate flapjacks recipe

There is something reassuring about knowing I always have the ingredients in my cupboard to throw together a batch of these chewy creatures. If I am feeling particularly anxious and need to sink my teeth into something alongside a good cup of coffee, I make these.

Essential equipment: 30/20cm Swiss roll tin, greased and lined with baking paper.


  • 200 g dried apricots
  • 225 g salted butter, cubed
  • 120 g light brown muscovado sugar
  • 150 g runny honey
  • 1 lemon, zest only
  • 2 tbsp treacle
  • 400 g rolled oats
  • 200 g white chocolate for topping
  • 7.1 oz dried apricots
  • 7.9 oz salted butter, cubed
  • 4.2 oz light brown muscovado sugar
  • 5.3 oz runny honey
  • 1 lemon, zest only
  • 2 tbsp treacle
  • 14.1 oz rolled oats
  • 7.1 oz white chocolate for topping
  • 7.1 oz dried apricots
  • 7.9 oz salted butter, cubed
  • 4.2 oz light brown muscovado sugar
  • 5.3 oz runny honey
  • 1 lemon, zest only
  • 2 tbsp treacle
  • 14.1 oz rolled oats
  • 7.1 oz white chocolate for topping


  • Cuisine: English
  • Recipe Type: Cake
  • Difficulty: Easy
  • Preparation Time: 10 mins
  • Cooking Time: 25 mins
  • Serves: 16


  1. Preheat the oven to 180°C/Gas 4.
  2. Finely chop the apricots. Put the butter, sugar and honey in a saucepan over a medium heat and stir until melted and well mixed, then add the apricots, lemon zest and treacle and mix in. Tip in the oats and stir into an oaty mush.
  3. Dollop into the prepared tin and even out. Bake for 20–25 minutes, or until just darkened around the edges and golden brown in colour.
  4. Remove from the oven and allow to cool completely before turning out from the tin and slicing into 16 rectangles or triangles.
  5. Melt the white chocolate in a heatproof bowl over a pan of barely simmering water. From here you have a couple of choices. You can dunk one end of each flapjack into the melted chocolate, or you can drizzle the melted chocolate over the flapjacks. Or maybe do half and half. Allow the chocolate to set.

John Whaite Bakes: Recipes for Everyday and Every Mood (Headline £20). Photos © Matt Russell.

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Preheat oven: 180°C, 350°F, Gas 4

  1. Line a shallow baking tray 15cm x 25cm (6" x 10") with baking parchment.
  2. Gently melt the fat and the rice syrup together.
  3. Stir in the oats, flour, pine nuts and raisins, until well mixed. If the mixture is too wet then add more oats, a tablespoon at a time. However Make sure the mixture does not become dry or it will not stick together when cooked.
  4. Remove the stones from the fresh apricots and chop.
  5. Tip half of the oat mixture into the baking tray and press down firmly, ensuring the mix is well compacted.
  6. Spread the apricots on top, then finish off with the rest of the oat mixture, to make an 'apricot sandwich'. Press down firmly, again ensuring the mix is well compacted, but not squashed if using fresh apricots.
  7. Bake in the centre of the oven for 25 minutes.
  8. As soon as the flapjacks are removed from the oven, cut into squares then allow to cool completely before removing from tray.

If you are using dried apricots you will need to soak them for about 30 minutes in a small amount of orange juice to soften them. You can substitute other dried fruits for the raisins, i.e. dried cranberries or cherries.

Why not try our other flapjack recipes:
Date flapjack

Halogen Oven Recipes

Here’s a delicious halogen oven recipe from Norma Miller.

Her book, containing more than 150 delicious Halogen recipes, entitled “The Halogen Oven Secret”, is available through the Amazon link down the page to the right in our sidebar.

A sweet treat at any time of year. Replace the apricots with sultanas, dates, walnuts or almonds. You will need a greased shallow baking tin about 18cm/7 inches square which fits in your oven.


1.Remove the lid from the halogen oven, place the low rack inside the oven and replace the lid. Preheat the halogen oven to 170°C (338°F).

2.Coarsely chop the apricots.

3.Put the sugar, butter and syrup into a heatproof bowl. Carefully put into the oven and leave for seconds until the butter has melted (watching all the time).

4.Remove from the oven, place on a heatproof surface and cool a little before stirring in the oats, apricots and sesame seeds.

5.Press into the prepared tin. Put into the hot oven and cook for 15 minutes or until firm and cooked through.

6.Cut into squares, fingers or wedges whilst warm and cool on a wire rack.


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First measure the dry ingredients into a bowl, then stir in the butter quite thoroughly.

Next sprinkle half the mixture over the base of the tin and, using your hands, press and even it out to form a base without any gaps. Then arrange the filling carefully all over this. Sprinkle the rest of the mixture evenly over the filling and press this down firmly. Bake near the centre of the oven (or just above) for about 20–25 minutes until golden brown.

Leave in the tin for 10 minutes, then cut into 15 squares, cool on a wire rack and store in an airtight tin.

Note: these can be made with the same quantity of any other fruit. I particularly like dates but these need to be simmered in 6 tablespoons of water for about 10 minutes in advance. Or you can use fresh fruits – plums are good

Vegan Apricot and Date Oat Flapjacks

My kids and I simply can’t get enough of these tasty plant-based apricot and date oat flapjacks. Packed with large rolled oats and dried fruit, I often drizzle melted dark chocolate over them too if I fancy something more decadent and you can add any kind of ingredient you fancy within them from desiccated coconut to fruit, seeds and nuts depending on taste and preferred crunch factor.

Oliver prefers entirely plain ones (i.e without dried fruit) but my youngest likes his with caramelised apricots and dates.

These vegan flapjacks don’t take long to make or bake thankfully and I’ve been relying on them for quick breakfasts on the run as well as after-school sweet snacks which hit the spot when hunger strikes.

I think you guys will love them. Best of all, they don’t scrimp on flavour or taste, something I’ve noticed people wonder with plant-based anything.

Makes 8 depending on size you like:

  • 1 tbsp maple syrup
  • 140g coconut oil, melted
  • 110g brown sugar
  • 115g plain flour
  • 150g rolled jumbo oats
  • ½ tsp bicarbonate of soda
  • 150g dried fruits, chopped ( add nuts too if you like)

Mix the oats with the flour and oil then add the rest of the ingredients and stir. Flatten into a baking tray and place into an oven at 180ºC/350ºF/gas mark 4, baking for 20 mins until golden brown.

I hope you love these flapjacks as much as we do. Please do let me know if you bake them!

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Apricot Flapjacks recipe

You’ll find these Apricot Flapjacks very addictive – expect to be visiting this recipe again.

200g dried apricots
200g of low fat spread
15g Canderel Yellow
1 and a half tbsp orange blossom runny honey
300g rolled oats

How to
Preheat the oven to 140C/Gas 2.

Put the apricots into a pan and add just enough water to cover then simmer gently for a couple of minutes to soften.

Using a slotted spoon, add the apricots (reserve the water) to a food processor and whiz until chopped then add a tbsp of the water and whiz again until pureed. Put to one side.

Now add the low fat spread, Canderel Yellow and honey to a pan and heat until it melts and becomes smooth, stirring continually.

Remove from the heat, add the oats and stir until it is all combined.

Now spoon half the oats mixture into the tin, spreading it evenly into the corners and pressing it down well. Then top with the apricot mixture to cover and add the remaining oat mixture.

Press it down with the back of a wooden spoon and level the top, then put in the oven for about 40- 50 minutes until golden.

Remove and leave to cool for 10 mins then mark into 9 or 12 squares. Leave to cool completely before removing from the tin.

Watch the video: The most delicious zucchini recipe Ive ever eaten! To do now! # 701