In asking a couple weeks ago what everyone’s favorite thing to cook or bake is, I got all kinds of answers – including some I had never heard of before! Do you know what an English Flapjack is? Rachel from The Traveling Spoon mentioned it, and I didn’t know, so I googled it, discovered it was an oat bar, and thought it looked really intriguing. I decided to give it a try for myself, and I have to say – these are really good!
I found this recipe at Allrecipes, though it seems to be word-for-word the exact recipe at several other sites, so I can’t say for sure what the real origin is. What made up my mind to go for it was discovering that I actually had all the ingredients already – well, all but the raisins, but in my reading some claimed that the true British version did not have raisins anyway, so I made it without. (What do my friends across the pond say? Is this recipe “authentic”? I’m curious!)
- 3 c. oats – rolled oats, not the instant ones
- 1/2 c. butter
- 1/2 c. brown sugar
- 4 Tbsp. corn syrup (the recipe says you can also use golden syrup, but I’m assuming that’s a British term… possibly for corn syrup…)
- 1/4 c. raisins (I omitted)
Put your butter, brown sugar, and syrup in saucepan. Heat on low until the butter and sugar have both melted. You’ll be able to tell if the sugar has melted when you drag your spoon across the bottom of the pan. If it still feels gritty, it’s not melted yet.
Once that mixture is melted, stir in the oats (and raisins, if you’re using them).
Once it’s well-mixed, press the mixture into a 8″ square pan and bake at 350 for 30 minutes. I opted to use my muffin tins, and I cooked for 18 minutes. Nothing mentioned whether they should be greased or not, so I played it safe and used a bit of cooking spray.
Now, I have to admit, I could NOT stay out of the mix. It smelled heavenly, and since it didn’t contain eggs, I didn’t worry about it. I really ate at least a whole bar before I cooked the rest of them. This mix made 14 bars for me using the tins… so, 15 for those with a little more restraint. ;)
Anyway, they are done when they turn a golden brown. From what I’ve read, they should be a bit chewy.
Now, I cannot stand oatmeal, as a general rule. I had oats leftover from making Raya’s baby food, which she’s now too picky for, so even if I didn’t care for this recipe, it was only going to be my time wasted because those oats were certainly not getting eaten around our house. But I will eat oatmeal in this form anytime, these were so good!
I link up to these great parties!
~ Adrianne
You really need to use Golden Syrup for this….I grew up in the UK,and it has a very different taste than corn syrup-my local supermarket carries it,and any store that carries specialty British foods will probably have it.They won’t taste the same made with corn syrup.
These look so good! We love oats at our house. Thanks for sharing at the Rock N Share!
Congrats on being featured. The pic looks fantastic and makes you want to try them.
CONGRATULATIONS!!! Your recipe is being featured today on Menu and Party Idea Round Up from Cast Party Wednesday #36. http://www.ladybehindthecurtain.com/?p=27509
Please go grab a “featured” button.
http://www.ladybehindthecurtain.com/?page_id=1844
Thank You for sharing your recipe with us @ Cast Party Wednesday!
—Sheryl—
I am a BIG lover of oatmeal in any form, and these look fabulous. I love simple and quick recipes too….YUM!
Yay! Glad you visited Foodie Friday and linked up. I just love your site and your fun stuff! Congrats for being in the
Top 5
Oh my gosh!!! I used to eat these as a child!! So glad you found 'em! I'm pinning! Please link up to Foodie Friday Don't forget to leave me a comment too!
These look super yummy! These would be yummy for breakfast or even just a snack. I'd love for you to share these at my link party {It runs Tues-Sat}. http://adventuresofadiymom.blogspot.com/2012/04/terrific-tuesdays-10.html
Rachel
These look great! A perfect snack to grab on the go too! I think I may just have to try these with some of the leftover oatmeal that I have…that I wont eat either!
Hey Girl, wanted to let you know I will be featuring these tomorrow. Thank so much for partying with us.:)
These look really good! I really miss golden syrup just in general. If you can't find the Lyle's that everyone is telling you about, the closest alternative would be dark Karo.:)
Shiloh
everydaygameplan.net
PS – you can find Lyle's Golden Syrup in a lot of nicer grocery stores in the international aisle, and/or nice kitchen stores. It has a wonderful caramel flavor and I always use it instead of corn syrup and sometimes I use it in place of honey in recipes too. Definitely give it a try sometime – you'll be hooked.
I LOVE Rachel's blog – must make these asap!!
Oh these do sound good, a little like the muesli bars we make here in Australia :)
awesome sharing
good post
do check my latest post
http://glamorousgirlblog.blogspot.com/
Oh Em Gee! Those look divine. I can't wait to make these!
Ooh! This looks great! We followed by Linky and can't wait to see what's posted next…some of our FAVORITE topics here. Wanna swap buttons and share the follow love? wendy & lisa
http://www.earth2body.net
Yum, I made loads last week, perfect to fill little tummy's! The recipe seems very similar to the one I use except I use only goldern syrup and butter without the sugar. If you can get Tate&Lyle golden syrup then they would be even better (it is in a green can).
Also, just to be pedantic, I would say they were British (I am Scottish and we make them here too) ;)
Alison
x
Those sound really yummy! I have never heard of them before. I fun that you put them in a cupcake pan. Thanks so much for sharing this as well at Thursday's Temptation.
Jill
I've never heard of these but they look great. Unlike you, I am a huge oatmeal fan so these would definitely be right up my alley. THanks for the share.
Yummy!! We love oatmeal and granola. I bet these would be a huge hit!! I bet they would be a great on-the-go breakfast for my older kiddos. I have to make them. Thanks for sharing, and for partying with us.:)
Mmmm!! I pinned this!!
Those look good! I bet they smelled wonderful with all that brown sugar and butter. :)
Yay! I was the one who mentioned them, so I'm so glad you went for them! I make mine without raisins, but I have seen raisin versions in the UK. Also, golden syrup is a bit different from corn syrup in that it's made from cane sugar (so it has a richer flavor) but as you noticed, they're pretty much interchangeable in recipes. You can find golden syrup in some grocery stores, near the molasses or in the international section (the best kind to get is Lyles).
Your flapjacks look absolutely wonderful!
Never knew there was such a thing and I am from an English family. They look interesting though.
these look
a bit similar
to a no-bake cookie
i'm definitely
going to have a go
at making these!
alison
These look great. Can't wait to try them.