Chewy fruit and nut flapjack recipe

Sticky and deliciously satisfying, this chewy fruit and nut flapjack recipe will make you question why you’ve ever bought ready made muesli bars

I always need snacks when I’m out on the bike. Handfuls of fruit and nuts are great, but I never feel completely satisfied, nor can I tell how much I’ve eaten. Shop bought muesli bars or flapjacks can be expensive and may have ingredients that you might prefer to leave out of your diet. Some people like their flapjacks to crunch. Not me. I’m in the chewers camp, so I’m delighted to share my chewy fruit and nut flapjack recipe with you. Play with the ingredients. Replace butter with coconut oil if you’re a vegan. Experiment with seeds and berries, try whatever takes your fancy.

Chewy fruit and nut flapjack bars

Enough to make 12 bars, or 36 bite-size snacks
20 minutes to prepare plus 2 – 3 hours chilling time

250 g rolled oats (porridge)
100 g mixed nuts (any combination), roughly chopped. I used pistachio, walnuts and hazelnuts
125 g dried fruit, roughly chopped – I used apricots, sultanas, cherries and raisins
125 g liquid sweetness  – I used a mixture of Golden syrup, and honey that had crystallised
50 g demerara sugar
50 g butter
1/2 tsp vanilla extract

Preheat oven to 180C /350F.

Tip the oats and nuts into a large non-stick roasting tin or a regular tin lined with foil. Bake for 5 minutes, shake, then bake for a further 5 minutes until lightly toasted. Transfer to a large mixing bowl.

While the oats are toasting, line the bottom and sides of a 20cm / 8″ square tin with grease proof paper.

Put the butter, honey/syrup, sugar, and vanilla extract into a saucepan and cook over a medium heat. Stir gently until the butter melts and the sugar dissolves.

chewy fruit and nut flapjacks sugar mix

Pour the liquid onto the toasted oats and nut. Mix well. Allow to cool for a couple of minutes then add the dried fruit. Stir thoroughly to scatter the fruit fairly.

Transfer the mixture to the lined tin and spread evenly. Press the mixture firmly, by placing your hand on a piece of greaseproof paper to prevent the mixture from lifting and sticking.

How to compress Chewy fruit and nut flapjack

Allow to set in the fridge for 2 – 3 hours.

Lift the flapjack block from the tin and peel away the greaseproof paper.

Divide and slice into 12 bars or cut each bar into 3 to make bite-size snacks.

Store your chewy fruit and nut flapjack in an airtight container for up to a week.

If you like this recipe, please share. And I’d love to hear about your variations on this recipe. Pop them in the comments section below.

Chewy fruit and nut flapjacks

Meraid Griffin

Freelance writer, adventurer and public speaker. Descibed in the Sunday Times as a 'modest explorer'. Nothing modest about me.

5 Comments:

  1. I will have to try that recipe – it sounds delicious; if you don’t mind I will share with you my recipe/variation that I have used for many years:

    Ingredients

    250g Whole Earth Peanut butter (sugar free)
    250g Clear runny honey (Tesco’s own works well)
    175g Sugar free Mueseli (again – Tesco’s own works well)
    175g dried fruit of your choice (normally 3 – 4 different types are sufficient).
    The following work well:
    Dried chopped apricot
    Sultanas
    Raisins
    Cranberries
    Goji Berries!
    Shredded coconut
    25 – 40g of seeds.
    The following work well:
    Pumpkin seeds
    Sunflower seeds
    Sesame seeds
    Linseed
    Flax seed

    Method

    Put the pan on the scales and spoon out the peanut butter. Reset the scales and pour in the honey. Gently heat on the hob and stir until it reaches a nice sticky/soft consistency. Add the Mueseli; stir until thoroughly mixed. Add the dried fruit; stir until thoroughly mixed. Add the seeds and again stir until thoroughly mixed. Remove from heat.

    Spoon out into the baking tray and flatten with the back of the spoon. Place in the oven for 12 – 15 minutes until golden brown; check regularly after 10 minutes and make sure it does not turn brown/dark brown!

    Remove from the oven and using a plastic knife immediately mark/cut lengthwise down the middle and 6 – 7 times along the width, so that there will be 12 – 14 pieces. Cover with kitchen roll and allow to cool for an hour or so. Place in the fridge until cold and hard. Lift the edge of the flapjack with the plastic knife and use a spatula to carefully free from the base of the tray. Snap the flapjack into the 12 – 14 pieces! Et voila!!

    • Meraid Griffin

      Fabulous, Phil. Thanks for sharing. Is this a crunchy version?

      • Absolutely, I should have added ‘Crunchy’ Peanut Butter. Despite the no-sugar theme, it is still sweet, tasty to eat and very ‘more-ish’ – specifically for cyclists and long days!

  2. Your Recipe!!

    Equally delicious 🙂 I made it yesterday, but adjusted [increased] the quantities to fill my (only) 13″ x 9.5″ baking tray. It made 16 shop-sized flapjacks. I took most of them to a music workshop event today and they were gratefully received and eaten by the students – all of whom complimented them on being absolutely delicious.

    Definitely part of my recipe collection now! Many thanks!

Fancy sharing your thoughts