Soft, delicious flapjacks with a layer of tasty jam. If that hasn’t made you want to make these Easy Jam Flapjack, the fact that they are so simple to make should!
What are Jam Flapjacks?
As their name may suggest, these flapjacks are a delicious flapjack recipe with a tasty jam filling.
I love making flapjacks because of just how easy they are to make. These Jam Flapjacks are something a bit different from classic plain flapjacks and without using the popular choice of chocolate chips.
If you’re not from the UK, you might not be familiar with what we refer to as a flapjack. They are baked oat bars usually involving golden syrup and rather a lot of butter!
They are similar to cereal bars, granola bars or oat bars. These may be more commonly found where you are from.
I also found out that flapjack is a term given to pancakes in America and Canada. If you have come here looking for a pancake recipe then you might be a little confused!
Just how easy are these Jam flapjacks to make?
When I say easy, I really do mean easy! There is no fancy equipment involved, literally melting and stirring. This makes these flapjacks perfect for children to help with, but also great for unconfident bakers.
I love baking, but sometimes I really can’t be bothered to use my mixer. Now this sounds weird because mixers make baking easy as you aren’t having to use muscle power.
But for me its the washing up that I don’t look forward to!
That is why with recipes like this that just require some gentle stirring are so great.
Do you prefer Soft or crisp flapjacks?
That is one of the most important questions when talking about flapjacks. I am 100% team soft flapjack.
These Flapjacks are deliciously soft apart from the outside edges that are slightly crisp. If you are strictly team crisp flapjack and need more than the edges to be crisp, bake them for five minutes longer.
If you’re a flapjack fan, make sure you try my Apricot & Almond Flapjacks too!
Which oats should be used for these flapjacks?
The most readily available oats in supermarkets tend to be rolled oats, porridge oats and jumbo oats.
Jumbo and rolled oats are a little larger and will provide a crumblier texture. Porridge oats will make a denser flapjack which is what I like.
I use porridge oats so try and ensure minimal crumbling when I cut the flapjacks. But please feel free to use the other varieties.
Flapjack purists might disagree with me, but I don’t think any oats will result in a bad flapjack.
Why add jam to flapjacks?
When I was at school, I had a weekend job in retail. On my lunch break I would often walk to Boots to get a meal deal. This frequently involved a flapjack with jam in the middle.
Fast forward ten years (or so…) and I thought it was about time I recreated these my version of a jam flapjack.
Apart from making the flapjacks extra tasty, the jam also helps keep the flapjacks soft. It’s a lovely fruity touch to these already yummy flapjacks.
How long will these flapjacks keep?
These Easy Jam Flapjacks are great to make at the weekend for snacks during the week. They may get slightly firmer as the week goes on. Having said that they would easily last five days in an airtight container.
Other recipes you might like
- Bakewell Slices
- Jam Thumbprint Cookies
- Raspberry Jam Swirl Cake
- Easy Jam Muffins
- Blueberry & Lemon Bakewell Cake
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Easy Jam Flapjacks
Soft, delicious flapjacks with a layer of tasty jam. If that hasn't made you want to make these Easy Jam Flapjack, the fact that they are so simple to make should!
- 250 g unsalted butter
- 150 g light brown sugar
- 2 tbsp golden syrup
- 350 g porridge oats
- 160 g raspberry jam
Line a 20x20cm tin and preheat the oven to 170ºC (fan, 190ºC non fan)
Melt the butter, sugar and golden syrup in a pan over a medium heat. Stir regularly
Add the oats to the pan with the melted butter and stir until they are completely coated in the butter mixture
Tip half of the oats into the lined tin and spread them in an even layer
Add the jam on top of the layer of oats and spread evenly
Add the rest of the oats on top and spread evenly. Bake in the oven for 35-40 minutes
Leave to cool in the tin for 30 minutes before removing from the tin and leaving to cool completely on a wire rack. Cut into squares
Nutritional information is given as a guide only.