Name: Blueberry flapjacks recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: Makes: 15
Cuisine: Baking, British
Ingredients: 100g unsalted butter; 4tbsp maple syrup; 200g oats; 100g ground almonds; 60g dried figs, chopped; 100g fresh blueberries

By Jessica Ransom

last updated 4 July 2023

in Recipes

These blueberry flapjacks make a delicious snack or breakfast the whole family can enjoy. Plus, they only contain natural sugars.

Many flapjacks use sugar in the ingredients but our blueberry flapjacks make the most of naturally sweet items such as figs, maple syrup, and fresh blueberries. If fresh blueberries are not available or are not in season you could use dried blueberries instead. You may need to increase the maple syrup a little to help everything bind together nicely.

Ingredients

100g unsalted butter
4tbsp maple syrup
200g oats
100g ground almonds
60g dried figs, chopped
100g fresh blueberries

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Method

Heat the oven to 200C (180C fan/Gas 6). Line a 30cm x 15cm tin with baking paper, ensuring a slight overhang on all sides.
In a small saucepan, melt the butter and maple syrup and mix until combined. Allow to cool slightly.
In a large bowl mix the oats, ground almonds, figs and blueberries. Pour over the warm butter mixture and stir until everything is evenly coated.
Tip the mixture into the prepared tin and press down firmly. Don’t worry if the blueberries pop and burst. This will happen when they bake in the oven anyway and will make your flapjacks moist and chewy.
Bake for approximately 20 minutes until golden. Allow to cool completely in the tin, then cut into 15 square flapjacks.

Top tips for making blueberry flapjacks

To find out how long blueberry flapjacks will last and how best to store them, read our tips below. We also have suggestions on how to make them with kids and what substitutions will work if you don’t have all the ingredients.

How long do blueberry flapjacks last?

These blueberry flapjacks will keep for around three days in an airtight container because of the fresh fruit content and the lack of sugar to preserve them. We are certain they will all get eaten in that time but if you want to bake a smaller batch simply half the ingredients.

Ideally, you should use a smaller tin as well otherwise you’ll end up with very thin flapjacks. You could always press the mixture into a cupcake tray lined with paper or silicone cases.

Tips for making blueberry flapjacks with kids

If children want to help make these blueberry flapjacks let them stir everything together once all the ingredients are in your mixing bowl. If they are old enough to use scissors you could also allow them to cut the figs into small pieces instead of cutting them with a sharp knife.

Children can transfer the mixture to the tin and press it into an even layer. Decorating the finished blueberry flapjacks with melted chocolate could also make a fun activity to do with children.

What can I use instead of butter in flapjacks?

Using a vegan spread or margarine will make these blueberry flapjacks suitable for vegans. If you don’t like figs you could swap for pitted dates instead. You can also use dried blueberries instead of fresh but if you’d like to stick with fresh fruit, raspberries would make a nice addition. You can also swap half the ground almonds for desiccated coconut if you like the flavour.

Although there isn’t a lot of chopping required in this recipe, if you do want to get the kids involved with chopping the figs or blueberries, investing in a set of children’s knives is worth considering.

For more fruit infused flapjack recipes, check out our banana flapjacks and apple flapjacks. You might also like our healthy flapjack recipe for tasty treats, each under 100 calories per portion.

Jessica is a freelance food writer, stylist and recipe tester. She previously worked as Senior Food Writer at Future. While at Future Jessica wrote food and drink-related news stories and features, curated product pages, reviewed equipment, and developed recipes that she then styled on food shoots. She is an enthusiastic, self-taught cook who adores eating out and sharing great food and drink with friends and family. She has completed the Level 1 Associate course at the Academy of Cheese and is continually building on her knowledge of beers, wines, and spirits.