This is a simple recipe for the best chewy honey flapjacks. These flapjacks are made without golden syrup or corn syrup.
All you need is 5 simple ingredients to make this high-energy oat bar for snacktime or my favorite time to eat them: hiking (along with homemade trail mix!).
I tasted my first flapjack more than 15 years ago while on a hiking trip. After that, I was determined to make my own wholesome version (without margarine or golden syrup). Here's the delicious recipe.
What are flapjacks?
"Flapjacks" is a UK or British name for what some call oat bars in North America (not to be mistaken for pancakes!). I personally love them as a hiking snack because they are durable and portable, and are a source of quick energy.
Why I created this honey flapjack recipe
I was introduced to flapjacks as a camper at Crowsnest Lake Bible Camp, where we would enjoy these dense oat bars for lunch while out in the wilderness on a multiday backpacking trip. Later, working as a backpacking guide for the camp, I would make these bars with loads of margarine, sugar, and whatever fun flavor we could conjure up with the random ingredients in the camp kitchen (think Skittles or smore....).
I love taking these on backpacking trips and long hiking days (along with my rhubarb fruit leather), so I was keen to make it as healthy as I can. I am happy to report these bars are sweetened with honey and are super chewy!
Ingredients needed for chewy flapjacks
- Quick oats, if you only have rolled oats, you can pulse them in the blender until they are fine like quick oats and use them.
- Sea salt brings out the flavor!
- Honey is the sweetening and flavor agent in these flapjacks. It thickens and makes the bars chewy. I think my recipe super special and worth making because these flapjacks are made without golden syurp or corn syrup, which is included in classic recipes.
- Coconut oil is the fat needed in these bars. Other recipes may call for butter or margarine; however, these bars are dairy-free and coconut oil is the fat needed.
- Brown sugar or Coconut sugar increases the deep flavor! This makes the bars give more energy and helps them last a long time - that is why these are for through-hiking food!
See recipe card for quantities.
Danika's notes on honey
Certified in Holistic Nutrition, I want to share from my perspective why I like to buy local honey.
- Eating local raw honey can support the circulatory and immune systems because you have native allergens introduced to your system.
- Buying local honey supports local bee farmers!
- I can know where my food comes from!
- I can confirm good quality, honey!
If you live locally to Southern Alberta, try my favorite Brouwer Bees Honey!
My family's other go-to recipes with honey are these bright orange muffins with honey made in the blender, and my recipe for honey chocolate chip cookies!
Instructions
These bars are easy to make. Follow the step-by-step photos from my kitchen to make your own.
In a medium pot on the stove, heat the honey over medium-low heat until very bubbly, about 3-5 minutes. Remove the pot from the stove and add the brown sugar (or coconut sugar) and coconut oil into the pot and stir together.
If your pot is big enough, add the oats and salt (or else mix it all in a bowl) and stir until well mixed. If adding add-ins for alternative flavour, add now (see ideas below), stir until fully mixed.
Dump this mixture into the pan and spread until it is even. Press down the oat mixture into the pan.
Bake the bars at 350 degrees Fahrenheit (175C) for 15-18 minutes. They will start to look darker, almost golden, then take them out of the oven. They will be crumbly when they are still hot, but they will harden into bars as they cool.
While they are still hot, cut them into bars (4x4), but let them fully cool so they solidify before removing them. Wrap them individually to eat later on. Store flapjacks in a cool place.
My top tip for the best flapjacks with honey
Cut these bars when they are hot, but don't remove them from the pan yet! When these chewy honey flapjacks come out of the oven they will seem crumbly, however when they cool down they will become thick and chewy and harder to cut into pieces, therefore, cut while they are still warm!
Optional add-ins to flavor flapjacks
These are the different flavors you can try depending on your favorite ingredients. When I would make these as a backpacking guide, my favorite flavors included: (Add these ingredients at the very end, and mix them well)
- Chocolate: Add 2 tablespoons of cocoa powder and ⅓ cup of chocolate chips
- Apricot: Add ½ cup of dried chopped apricots
- Raisin or dried cherry: Add ½ cup dried fruit and 1 ½ teaspoons cinnamon
- Protein: Add ½ cup hemp hearts
- Mint chocolate chip: ¼ cup mint leaves, 1 teaspoon mint extract, ⅓ cup chocolate chips
- Maple raisin: 1 teaspoon maple extract, ½ cup raisins
- Mocha: ½ cup chocolate chips, 2 tablespoons strong instant coffee, brewed
- Coconut lemon: 2 teaspoons lemon extract, ½ cup shredded coconut
FAQ
Flapjacks can last a very long time, which is why they are great for backpacking trips. The honey and sugar will preserve them, and the other ingredients are not prone to going bad. If stored well in an airtight container in a cool, dark place, they can last 3 months (or longer). They have the best fresh taste if they are eaten within the first month. However, they can be eaten even 9 months later.
Yes, you can store flapjacks in the freezer to keep them fresh. Wrap individually or in an airtight container for up to 6 months in the freezer. To thaw, leave the bar at room temperature for about 1 hour (if they are all together in a container, instead of wrapped separately, they will take longer to thaw).
Other wholesome snack recipes you may enjoy
This blog is fully dedicated to healthy snack recipes I make from scratch and feed my family. If you enjoyed this recipe, I encourage you to make these delicious pumpkin seed bars or these no-bake granola bars with dates next!
🍯 Did you make this recipe for chewy honey flapjacks? Would you please leave a star rating and comment below? It totally makes my day hearing from you, and it helps others find and make this recipe!
Chewy Honey Flapjacks
Ingredients
- ½ cup 170 grams honey
- ½ cup 100 grams brown sugar OR coconut sugar (85 g)
- ½ cup 108 grams coconut oil
- 4 ½ cups 360 grams quick oats* (instant oats)
- ¼ teaspoon sea salt
Instructions
- Preheat the oven to 350 Farenheit (175 C). Prepare an 8x8 pan by lining it with parchment paper or greasing the pan.
- In a medium pot on the stove, heat the honey over medium-low heat until very bubbly. Remove the pot from the stove and add the brown sugar (or coconut sugar) and coconut oil, into the pot and stir together.
- Add the oats and salt into the honey and sugar mix and stir until well mixed. If adding any add-ins for an alternative flavor, add now (see ideas in blog post above). Stir everything together until fully mixed.
- Dump this mixture into the pan and spread until it is even, then press down the oat mixture into the pan. Bake the bars for 15-18 minutes. They will start to look darker, almost golden. Take them out of the oven. They will be crumbly when they are still hot, but they will harden into bars as they cool. While they are still hot, cut them into bars (4x4), but let them cool before removing them.
- Wrap cooled bars indiviually and store in a cool place. These bars are most tasty if eaten within the first two weeks, however they will last for a few months in kept cool and dry.
Notes
Nutrition
Danika Vanderpyl, C.H.N
I create snack recipes with healthy ingredients that are mostly already in your kitchen. I'm certified in Holistic Nutrition and I care about giving my kids real food. Let me share my nutrient-dense easy snacks with you.
Victoria says
We all loved these! Great snack for kids (even toddlers) and adults! I made them using butter instead of coconut oil because that’s what I had. They were a little crumbly when cutting so I found it easier to wait until they were cold. I imagine they would hold together a little better with coconut oil but butter still worked. Could you make a double batch in a 9x13 inch pan?
Danika Vanderpyl says
Hi Victoria, Glad you enjoyed this recipe. I haven't made this in a 9x13 however if I was doubling it that's what I would do!
morganne says
Great work-week snack. They stick together well as the cool, and were just the right amount of sweetness. I added 70% cacao nibs.
danikavanderpyl says
Great to hear. Love the cacao nib addition.
Mallory says
my 10 y/o came home from camp raving about flapjacks and wanted to make them. I wasn't keen because they were crazy high in sugar and margarine. Thought I would chance this recipe and see if he liked it.. he loves them! win!!! we added vanilla and cinnamon! can't wait for my son to make them and experiment with the different flavors!
p.s. the extra bits that crumble off are yummy in yogurt!
danikavanderpyl says
Yay totally a win! Thanks for sharing this Mallory!