Apricot & Almond Flapjacks

Crisp and chewy flapjacks packed with tasty almonds and apricots. My Apricot & Almond Flapjacks make the perfect snack at anytime of day.  

Apricot & Almond Flapjacks – a twist on a classic 

Flapjacks aren’t something I make very often because I find standard flapjacks a bit dry and boring. I know that may be an unpopular opinion, but I am quite fussy when it comes to flapjacks. These Apricot & Almond Flapjacks are a different story however. They’re soft, but chewy round the edges and the apricots and almonds work perfectly with the oats. 

I also forgot how easy flapjacks are to make! They don’t take very long at all to make and don’t need any special equipment. This makes them great for children to help out with too. If your children aren’t keen on almonds, try my Easy Jam Flapjacks instead. 

Do you prefer a soft or chewy flapjack?

With flapjacks they range from soft and sticky to crisp and chewy. Everyone has a preference to which they prefer. I have hopefully made a flapjack that will appeal to most people because it is in the middle. It is still slightly soft but has a delicious chewy texture too. If you did want them to be softer, I would add another 25g butter and another tablespoon of apricot jam. 

According to Mr Curly, these get better each day. They become slightly softer and chewier and each day after baking. He prefers this as he is definitely in the softer flapjack camp. I have sent him to work with one for the past few days and each day he comes home telling me that they were even better than the day before. So if you prefer a softer flapjack and can resist eating them all on the day you bake them, leave them for a day or so for maximum yumminess! 

You could whip these up on a Sunday evening ready for packed lunches or snacks throughout the week. They are so easy that children could definitely help make these. These should keep in an airtight container for up to a week. I can see myself making these quite often now. I love the nutty flavour the almonds provide along with the soft sweetness from the dried apricots. 

Naturally gluten free and easily made vegan 

If you want to make these Apricot & Almond Flapjacks gluten free, make sure the oats you buy state that they are gluten free. Although oats are naturally gluten free, some are prepared in factories that deal with gluten. 

You can also easily make these flapjacks vegan and dairy free. Instead of butter, use dairy free margarine instead. This would then make the flapjacks gluten free, vegan and dairy free.  

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Apricot & Almond Flapjacks

Crisp and chewy flapjacks packed with tasty almonds and apricots. My Apricot & Almond Flapjacks make the perfect snack at anytime of day. 

Course Snack
Cuisine British
Keyword Flapjacks, Oats, Apricots
Prep Time 15 minutes
Cook Time 35 minutes
Servings 24
Calories 199 kcal
Author Curly


  • 250 g unsalted butter
  • 150 g light brown sugar
  • 1 tbsp apricot jam
  • 1 tbsp golden syrup
  • 350 g porridge oats
  • 150 g dried apricots diced
  • 50 g flaked almonds


  1. Line a 20 x 26 cm tin with baking paper and set aside. Preheat the oven to 170ºC (fan assisted, 190ºC non fan)

  2. Melt the butter, sugar, apricot jam and golden syrup together in a pan over a low heat

  3. Once completely melted, add the porridge oat and diced dried apricots and mix thoroughly

  4. Add the flaked almonds and mix gently to not crush the almonds

  5. Tip into the tin and spread out
  6. Bake in the oven for 35-40 minutes until golden brown
  7. Allow to cool in the tin for around 20 minutes before cutting into squares

  8. Leave to cool completely on a wire rack before storing

Recipe Notes

Nutritional information is given as a guide only and my vary.

Keep in an airtight container for up to a week.

Nutrition Facts
Apricot & Almond Flapjacks
Amount Per Serving
Calories 199 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 5g31%
Cholesterol 22mg7%
Sodium 4mg0%
Potassium 83mg2%
Carbohydrates 11g4%
Fiber 1g4%
Sugar 10g11%
Protein 1g2%
Vitamin A 486IU10%
Vitamin C 1mg1%
Calcium 11mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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16 thoughts on “Apricot & Almond Flapjacks

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  2. Jenny Paulin

    I love flapjacks and my mum use to make apricots ones but with coconut instead of almonds. I could happily eat a lotto tase.
    thank you for linking to #Bakeoftheweek x

    1. Cat Post author

      Unfortunately the amount of butter in these doesn’t make these too healthy but they are very tasty!x

  3. Angela / Only Crumbs Remain

    Oooh these sound gorgeous Cat. Hubby & I love flapjack (we’ve both in the soft chewy camp lol!) and always take some on our weekend walks. They’re just what we want when we’re getting tired. I love the sound of the apricots in these with the almond – and wonmderful images too 🙂
    Angela x

    1. Cat Post author

      What a good idea of taking them on a walk! My dogs would be thinking they were for them though haha x

  4. Corina Blum

    My mum often puts dried apricots in flapjacks and I love them. I have to admit I don’t make flapjacks very often as my husband and I have completely different ideas about what makes a good flapjack. He likes his very sweet and sticky with no extra ingredients. I love mine less sweet and with as many nuts and dried fruits in as I can get! Yours are definitely more likely to keep me happy so thanks for sharing with #CookOnceEatTwice!

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