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 hiking!
You are going to love this recipe because it is a durable and portable hiking snack offering a source of quick energy. "Flapjacks" is a UK or British name for what some call oat bars in North America (not to be mistaken for pancakes!).
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. As a backpacking guide (called COLTS) at 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, bacon, or smore....).
These days, I am into good food for backpacking trips and long hiking days but keen to make it as healthy as I can. I created this healthier alternative for flapjacks without golden syrup or corn syrup and without margarine. 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. Honey is used instead of 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 a perfect thru hiking food!
See recipe card for quantities.
Honey: Why I Buy It + More Recipes
I like to buy local honey for these reasons:
- Eating local raw honey can support the circulatory and immune systems as you are having 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 local to Southern Alberta try my favorite Brouwer Bees Honey!
Looking for another recipe with honey? These bright orange muffins with honey are an awesome snack! Or my recipe for homemade whole wheat crackers (also perfect for hiking) is also sweetened with honey.
These bars are easy to make, follow the step-by-step photos to make your own. Full ingredient quantities are listed down below in the recipe card.
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 in’s for alternative flavor 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 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 for when needed. Store flapjacks in a cool place.
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 In's to Flavor Flapjacks
These are the different flavors you can try depending on your favorite ingredients. The last four are some of the COLT's, Crow Camp favorites. Add these ingredients at the very end, and mix them well.
Chocolate: add 2 tablespoon 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 1.5 teaspoon 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 tablespoon strong instant coffee, brewed
Coconut lemon: 2 teaspoon lemon extract, ½ cup shredded coconut
Flapjacks are perfect for hiking (thru hiking) and or long-pack trips. High in sugar and fat they are purposely designed to last a long time and then provide quick energy when needed. Enjoy these chewy honey flapjacks in moderation and when doing high-energy sports or activities like backpacking, or bike-packing. See this Chocolate Sea Salt RX Bar for another long-lasting energy bar.
Flapjacks can last a very long time, this 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 (out of sunlight) 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 a 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).
Did you make this recipe for chewy honey flapjacks? Take a picture and share it on Instagram & tag @besidethemountain. I’d love to see it and hear if you enjoyed these while exploring.
Chewy Honey Flapjacks
- 4 ½ cups 360 g quick oats* (instant oats)
- ¼ teaspoon sea salt
- ½ cup 170 g honey
- ½ cup 108 g coconut oil
- ½ cup 100 g brown sugar OR coconut sugar (85 g)
- Preheat the oven to 350 degrees. Prepare a 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 add in’s for alternative flavor, add now (see ideas below). 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 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.