Name: Fruit flapjack recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Makes: 20
Cuisine: Baking, British
Ingredients: 175g (6¼ oz) unsalted butter; 175g (6¼ oz) light brown soft sugar; 225g (6¼ oz) self-raising flour, sifted; 85g (3oz) jumbo oats; 55g (2oz) unsweetened desiccated coconut; ½ tsp ground cinnamon; 55g (2oz) sultanas; 55g (2oz) ready-to-eat dried apricots, chopped; 55g (2oz) ready-to-eat pitted prunes, chopped

By Jessica Ransom

last updated 3 July 2023

in Recipes

This fruit flapjack recipe combines dried apricots, prunes, and sultanas together, but it’s easy to adapt if you prefer other dried fruits.

A classic flapjack recipe generally consists of oats, butter, sugar, and syrup. This fruit flapjack recipe uses some of those but we have bulked it out with dried apricots, prunes, and sultanas. Using self-raising flour in the recipe will give a chewier final texture and the desiccated coconut provides a delicious subtle flavour. If you don’t like coconut, swap it for finely chopped nuts or additional oats.

Ingredients

175g (6¼ oz) unsalted butter
175g (6¼ oz) light brown soft sugar
225g (6¼ oz) self-raising flour, sifted
85g (3oz) jumbo oats
55g (2oz) unsweetened desiccated coconut
½ tsp ground cinnamon
55g (2oz) sultanas
55g (2oz) ready-to-eat dried apricots, chopped
55g (2oz) ready-to-eat pitted prunes, chopped

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Method

Heat the oven to 180C (160C fan, Gas 4). Lightly grease a shallow 23cmx23cm (9inx9in) square cake tin.
Put the butter and sugar in a small saucepan and heat over a low heat until the butter and sugar have melted. Remove from the heat.
Meanwhile, put the flour, oats, coconut, cinnamon, sultanas, apricots and prunes in a large bowl and mix to combine.
Pour over the melted butter and sugar mixture and stir until all of the flour has been incorporated.
Spoon the mixture into the prepared cake tin and press down into an even layer. Bake for 18-20 minutes or until golden brown and just firm to the touch.
Remove from the oven and leave to cool in the tin completely.
Once cool, cut into 20 diamond shapes. You can also cut into bars or squares if you prefer.

Top tips for making this fruit flapjack recipe

Our fruit flapjack recipe contains apricots and sultanas but if you want to know the best fruit for flapjacks read our tips below.

What is the best fruit for flapjacks?

Dried fruit is an affordable and easy addition to any flapjack recipe. Our recipe uses apricots and sultanas but you could also use chopped dried apples, dried cherries or cranberries, or even dried mango and pineapple.

To make it easier to drop dried fruit into small chunks you can soften in a little boiling water for 5 minutes. You could also use grated apple or pear in your flapjacks but this will give a softer, moist result. If you add grated fresh fruit try to squeeze as much of the moisture out as possible before adding to the mix. You could also add a tablespoon or two more oats to the mix too.

Is flapjack a healthy snack?

Homemade flapjacks can make a healthy snack but should still be consumed in moderation. This recipe is 192 calories per portion and contains a high amount of fat and sugar. If you want a healthier option you could try our healthy flapjack recipe or our protein flapjacks depending on your healthy goal.

What can I add to flapjacks?

You can add nuts and seeds to flapjack for an additional crunchy texture. You could also add chopped chocolate or chocolate chips for a more indulgent recipe. Flapjacks can also be topped with icing, melted chocolate, or even a dollop of fresh yogurt for a tasty afternoon snack.

In step two of this recipe you melt the butter and sugar in a small saucepan. If your pots and pans need updating consider upgrading to an Our Place Perfect Pot.

You might like some other fruity bakes such as our banana flapjacks and apple flapjacks.

Oatmeal bars can double up as a delicious afternoon snack or alternative breakfast option. They are especially good for children and can easily be packaged up for picnics, lunchboxes, or snacks on the go.

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.