Strawberry flapjacks are a delightful twist on the classic plain flapjack, combining the chewy texture of oats with the sweetness of fresh strawberries. Whether enjoyed as a satisfying breakfast treat or a snack on-the-go, these fruity flapjacks are sure to become a new favourite.
I enjoy making these flapjacks in particular in summer when I have a glut of strawberries from the garden or when I have a punnet of strawberries that need to be used up before they go soft!
A traditional chewy flapjack with those lovely crispy bits around the edge, the pieces of strawberry adds colour, an amazing jammy flavour and softness.
These strawberry flapjacks are a summery twist on my rhubarb flapjack and apricot flapjack recipes.
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Ingredients
Here’s what you will need for this recipe – use this as a list for shopping or for gathering together the ingredients in your kitchen. Check the recipe card at the end of the post for the quantities.
- golden syrup – used for its delicious caramel flavour and to bind together the ingredients.
- light brown sugar – adds more sweetness to the flapjacks, making a nice contrast to the tangy and refreshing flavour of strawberries. You can use muscovado sugar or standard light brown sugar, or even a mix of dark brown sugar and granulated sugar.
- butter – I normally use unsalted butter as it is what I keep in the fridge, but salted would work too. Plant-based butter also works fine.
- rolled oats – just the normal porridge oats, also known as rolled oats are fine. No need to use any fancy oats here! I use the cheapest own brand oats from the supermarket.
- strawberries – ripe, in season strawberries are best. Don’t be tempted to use them out of season when they may be quite watery and have little flavour.
Instructions
Before you start, read my step-by-step instructions, with photos, hints and tips so you can make this strawberry flapjack recipe perfectly every time.
Scroll down for the recipe card with quantities and more tips at the bottom of the page.
Step 1: Preheat the oven to 180°C / 350°F. Weigh out your butter, golden syrup and light brown sugar, into a bowl.
Step 2: Melt together by microwaving. Two minutes on high, stirring after each minute, should be plenty.
Step 3: Measure out the oats in another bowl. Tip the butter/sugar mixture into the oats and stir well so the butter mixture coats the oats fully.
Step 4: Take your strawberries, rinse them and then remove the stems. Chop into small pieces, about 1 cm square.
Step 5: Mix the strawberries into the oat mixture.
Step 6: Line a baking pan with baking parchment. My tin is 9 x 9 inches (23 x 23 cm). Tip the strawberry and oat mixture into the lined pan and use a wooden spoon to press it firmly into the tin. This helps to prevent the flapjacks being too crumbly and makes them firmer so don’t skip this part!
Step 7: Bake for 25-30 minutes or until the top of the flapjacks is golden. Keep an eye out that any pieces of strawberry on top don’t burn.
Step 8: Remove the flapjack tray from the oven, leave to cool for a few minutes, then score the flapjacks into 9 (or more) pieces while still warm. As they cool they will harden and you can then cut them fully through using the scored lines.
These gooey strawberry flapjacks will be delicious in packed lunches or picnics, as a mid-afternoon snack or with tea or coffee!
Even enjoy them warm with ice cream for a gooey treat!
Recipe Hints
Note that these strawberry flapjacks become quite soft due to the water content of strawberries. They taste great though!
If you want them to be firmer and more portable, my recipe hints would be as follows:
- reduce the amount of strawberries in the recipe
- instead of mixing the chopped strawberries into the oat mixture, place them on top (pressing them in slightly) before baking
- make one thin layer using half the oat mixture, then add the chopped strawberries on top before putting the rest of the oat mixture on top.
Recipe Variations
Add white chocolate chips for a white chocolate and strawberry flapjack.
Use some freeze-dried strawberry pieces in place of the fresh strawberry for a version you can enjoy all year long, even when strawberries are not in season.
Add a layer of strawberry jam in the middle of the flapjacks and top with a few chopped strawberries, so you can reduce the cost by using fewer strawberries.
Storage
Flapjacks go soft in about 2 or 3 days, possibly less time in the summer time.
Because these contain fresh strawberry, some parts of the flapjack will probably be quite soft anyway due to the fruit.
Once baked, I store these in an airtight container in the fridge and use within 2-3 days.
Freezing
You can freeze flapjack in portions double-wrapped in plastic wrap or foil, then in a freezer bag, for up to three months.
Looking for other recipes like this? Try these:
Recipe
Strawberry Flapjacks
These delicious strawberry flapjacks pair golden oats with sweet crunchy edges with soft jammy strawberries, great for breakfast, snacks or dessert.
Servings: 9
Calories: 287kcal
Ingredients
Instructions
-
Preheat the oven to 180°C / 350°F. Weigh out your butter, golden syrup and light brown sugar, into a bowl.
4 tbsp golden syrup, 125 g butter, 100 g light brown sugar
-
Melt together by microwaving. Two minutes on high, stirring after each minute, should be plenty.
-
Measure out the oats in another bowl. Tip the butter/sugar mixture into the oats and stir well so the butter mixture coats the oats fully.
250 g rolled oats
-
Take your strawberries, rinse them and then remove the stems. Chop into small pieces, about 1 cm square.
230 g strawberries
-
Mix the strawberries into the oat mixture.
-
Line a baking pan with baking parchment. My tin is 9 x 9 inches (23 x 23 cm). Tip the strawberry and oat mixture into the lined pan and use a wooden spoon to press it firmly into the tin. This helps to prevent the flapjacks being too crumbly and makes them firmer so don’t skip this part!
-
Bake for 25-30 minutes or until the top of the flapjacks is golden. Keep an eye out that any pieces of strawberry on top don’t burn.
-
Remove the flapjack tray from the oven, leave to cool for a few minutes, then score the flapjacks into 9 (or more) pieces while still warm. As they cool they will harden and you can then cut them fully through using the scored lines.
Notes
Note that these strawberry flapjacks become quite soft due to the water content of strawberries. They taste great though!
If you want them to be firmer and more portable, my recipe hints would be as follows:
- reduce the amount of strawberries in the recipe
- instead of mixing the chopped strawberries into the oat mixture, place them on top (pressing them in slightly) before baking
- make one thin layer using half the oat mixture, then add the chopped strawberries on top before putting the rest of the oat mixture on top.
Storage
Flapjacks go soft in about 2 or 3 days, possibly less time in the summer time. Because these contain fresh strawberry, some parts of the flapjack will probably be quite soft anyway due to the fruit. Once baked, I store these in an airtight container in the fridge and use within 2-3 days.
Freezing
You can freeze flapjack in portions double-wrapped in plastic wrap or foil, then in a freezer bag, for up to three months.
Recipe Variations
Add white chocolate chips for a white chocolate and strawberry flapjack.
Use some freeze-dried strawberry pieces in place of the fresh strawberry for a version you can enjoy all year long, even when strawberries are not in season.
Add a layer of strawberry jam in the middle of the flapjacks and top with a few chopped strawberries, so you can reduce the cost by using fewer strawberries.
