Flap jack recipe

Eagle House Flap jack

Recently I have been making flap jacks for our guests staying here at our Staffordshire Bed and Breakfast. They are a quick and simple bake, suitable for vegans and involve only a few ingredients.

A guest this week described them as “too morish!” and I have had lots of positive feedback on them. I have to admit my main problem is hiding them from Andy so the guests can get a look in!  They are definitely my favourite bake at the moment and I love the delicious smell they create in my kitchen here in Eccleshall.

I also serve them at Andy’s Chess club and at our Eccleshall Cancer Warrior’s meetings, that we host here at Eagle House. Trust me when I say that this recipe is a must-try for beginners, and these flap jacks pair perfectly with a steaming cup of your favorite hot beverage, anytime, day or night!


Preparation time – about 5 minutes.

Cooking time – about 25 minutes.

Difficulty rating – Easy Peasy.


To makes around 15;

  • 175g Dairy-Free Spread
  • 125 g Demerara Sugar
  • 350 g Porridge Oats
  • 2 tbsp Golden Syrup


  1. Preheat oven to 180°C. Grease a 28cmx18cm baking tin and line with baking parchment or foil.
  2. Place the spread, syrup and sugar into a large saucepan over a medium heat and stir until the sugar dissolves and the spread melts.
  3. Remove the pan from the heat and stir in the porridge oats until well blended. Press the mixture into the tin.
  4. Bake in the oven for approximately 25 minutes until golden brown. Remove the flapjack from the oven, cut into slices and cool in the tin.
  5. When cooled, turn out from the tin and remove the baking parchment or foil.
  6. If you want, you could drizzle melted chocolate over the flap jacks and let it harden before cutting them.
  7. They store well in a lidded container for a week.

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