Jamie Oliver Flapjack Recipe

Let’s talk flapjacks. Not the American kind with syrup and butter sliding off the sides. I mean those golden, sticky, chewy slabs of comfort you slice into after they’ve cooled just enough to hold their shape but still feel warm in the middle. This Jamie Oliver Flapjack Recipe? It hits all the right notes. There’s a moment when the sugar and honey start to bubble and blur into the butter—something about that smell yanks you straight back to childhood kitchens or rainy-day baking with someone who didn’t measure things perfectly. I didn’t expect to love them as much as I did, but here we are. Inspired by Jamie Oliver.

Ingredients Needed

For the base:

• 250 g unsalted butter (plus a bit more for greasing)
• 250 g soft light brown sugar
• 4 tablespoons of whatever runny honey you’ve got
• A pinch—just a small one—of sea salt
• 350 g rolled porridge oats

Extras:

• 100 g of mixed nuts (hazelnuts, pistachios—whatever makes you happy)
• 150 g mixed dried fruit (I went with cranberries, apricots, figs; don’t overthink it)

How To Make Jamie Oliver Flapjack

1. First thing’s first: preheat your oven. 150°C. That’s 300°F if you’re stateside. Gas Mark 2, if you know what that means. Grease your cake tin—go rectangular, something like 20×30 cm. Don’t skip the parchment paper. Let the edges hang over like a cozy blanket.
2. Now. Butter, sugar, honey, salt. All of it in a pan. Low heat. You’re not rushing this—give it time to melt into something soft and golden and glossy. Stir slowly. It’s like watching winter turn to spring, one swirl at a time.
3. While that’s happening, rough-chop your nuts and dried fruit. Keep them chunky. No need for perfection here. Just make sure no one bites into a whole dried fig and starts questioning your choices.
4. Once the butter mix is melted and warm and smells like the beginning of something good, kill the heat. Toss in the oats. Stir. Then the fruit and nuts. More stirring. Everything should glisten—every oat glossy, every corner of the pan fragrant and full.
5. Scoop it into your tin. Flatten it down with a spatula, or the back of a spoon, or your knuckles if you’re feeling bold. Get it into the oven and bake for about 35–40 minutes. Look for golden edges. Not deep brown, not pale yellow. Just golden. Like late afternoon sun on old floorboards.
6. Let it cool. I mean completely. Not warm. Cool. Then you can lift it out using the paper, and slice. Squares. Rectangles. Whatever feels right in the moment.

Why I Love This Recipe

There was a quiet Sunday afternoon. I needed something—comforting, uncomplicated. I made these without thinking too much about it, and they ended up being one of those rare kitchen wins where no one says a word while eating. Just smiles. Flapjacks are like that. They’re humble, but they know what they’re doing.

Recipe Tips

• No honey, Use maple syrup. Or agave. Just keep it runny and sweet.
• Want crunch, Don’t chop all the nuts. Let some stay whole. They’ll surprise you.
• Warm spices like cinnamon or cardamom? Add a pinch. Go with your gut.
• They look underbaked when you take them out. That’s exactly when to take them out.
• Allergic to nuts, Use seeds. Or skip them. This recipe isn’t needy.

How To Store This Jamie Oliver Flapjack Recipe

• At Room Temperature: Keep them in a tin or airtight container. They’ll last about 4 days if no one finds them first.
• In the Fridge: They’ll go firmer, denser. Still good. Just different. Wrap them up and stash them for a week.
• In the Freezer: Wrap each square in parchment or cling film, toss in a freezer bag. They’ll keep for 3 months. Defrost on the counter while you make tea.
• Reheating: You don’t need to. But if you want that just-baked softness again, microwave for 10 seconds. That’s it.

Let’s Answer a Few Questions!

Can I make these gluten-free?
Yup. Just grab oats that say gluten-free on the label. Everything else is already there.

What do I do if they’re rock hard?
You baked them too long. It happens. Try dunking them in tea.

Can I make these vegan?
Absolutely. Vegan butter, maple syrup. Done.

Do I really need parchment paper?
Yes. Unless you enjoy chiseling dessert out of a tin.

Can I toss in chocolate?
Yes. Stir it in after the mix cools a bit, or sprinkle on top while it’s still warm from the oven.

Nutrition Facts (per serving)

• Calories: 333
• Carbs: 38.7g
• Protein: 3.8g
• Fat: 18.5g
• Sugar: 25.7g
• Fibre: 3.3g
• Sodium: 75mg

Try More Recipes:

• Jamie Oliver Tarte Tatin Recipe
• Jamie Oliver Pear And Gingerbread Cake
• Jamie Oliver Apple And Blackberry Crumble