Apricot flapjacks are chewy, delicious, and easy to cut into bars for lunch boxes or picnics.
If you’re bored of plain flapjacks make these fruity apricot flapjacks for a satisfying afternoon treat. These flapjacks are 152 calories per portion and take 45 minutes from start to finish to make. We’ve also flavoured the flapjacks with desiccated coconut and raisins but you can swap these out and replace them with more apricots if you prefer.
Ingredients
- 115g (4oz) sunflower spread
- 115g (4oz) golden syrup
- 55g (2oz) soft brown sugar
- 175g (6oz) rolled oats
- 55g (2oz) dessicated coconut
- 55g (2oz) dried apricots, chopped
- 55g (2oz) raisins
WEIGHT CONVERTER
Method
- Lightly grease an 18cm (7in) square tin. Heat the oven to 180C (160C fan, Gas 4).
- Melt the sunflower spread, syrup and sugar together in a saucepan. Stir until the sugar has dissolved.
- Add the oats, desiccated coconut, apricots and raisins to the pan and mix thoroughly to combine.
- Tip the mixture in the prepared tin and spread into an even layer. You may need to press down with the back of a spoon to get the mixture level.
- Bake for 30-35 minutes until lightly golden on top. Cool completely in the tin then cut into 16 pieces.
Top tips for making apricot flapjacks
Don’t be alarmed if your dried apricots are a brown colour instead of orange. Below we explain that it could actually be a good sign! We’ve also got tips for using fresh apricots and how to bake flapjacks in a round tin.
Is it normal for dried apricots to be brown?
Yes, naturally dried apricots that have not been treated with sulphur dioxide will have a dark brown colour. ‘Unsulphured’ apricots, aka apricots not treated with chemical preservatives and sulphur dioxide, have a richer and sweeter taste compared to their orange counterparts which are reason enough to seek them out.
Can I use fresh apricots to make flapjacks?
Yes! If you’re making these apricot flapjacks when fresh apricots are in season this is a great recipe to make. Halve the fresh apricots and remove the stone. Soften in a saucepan with 50g water and 50g sugar.
Cook gently until the sugar is dissolved and the apricots are soft and breaking down. You may need to add more sugar depending on how ripe and sweet the apricots are. Cook in the pan until a little thicker then leave to cool.
Instead of mixing the apricots through the flapjack mixture, place half the oat mixture in the tin, top it with your apricot compote, and then cover it with the remaining oat mixture. This will give your apricot flapjacks a deliciously gooey center. Any leftover compote can be served on the side with a scoop of yogurt for a delicious breakfast.
Can you make flapjacks in a round tin?
Yes, you can bake flapjacks in any shaped tin you like. If baking them in a circle tin we would recommend cutting the final flapjacks into triangle-shaped wedges instead of bars or squares.
This recipe requires you to melt ingredients together in a large pan. Consider upgrading to an Our Place Perfect Pot which is not only versatile for your cooking needs, but it will look stylish on your kitchen surface too.
For a more indulgent bake, try our chocolate flapjacks. If you prefer simple flavours you can’t beat our classic golden syrup flapjacks. Alternatively, follow our healthy flapjack recipe for flapjacks that are under 100 calories per portion.
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