Raspberry Flapjack Recipe

Chewy Raspberry Flapjack Recipe

Made with fresh raspberries and layered with a white chocolate and yoghurt topping, this raspberry flapjack recipe is really delicious. These lovely oats bars are perfect for snacks, lunch boxes and active days out.

Since they use fresh raspberries they have a fabulous flavour, but will only store for a few days. If you need to store them for longer I have included some suggestions below.

Raspberry Flapjack Recipe

Notes on Ingredients

  • Raspberries: I’ve used fresh raspberries, but frozen raspberries will be fine too so long as you defrost them first. If you want to store these oat bars for longer than 3 days then I recommend substituting for raspberry jam (jelly) instead.
  • Oats: I’ve used standard porridge oats (rolled oats), not the big and chunky kind.
  • Golden syrup: If you can’t get Golden syrup, try using maple syrup or agave syrup instead. The flavour will be slightly different.

Raspberry Flapjack Recipe Tips and Variations

  • Consistency: The more you compress the unbaked mixture into the tin, the denser the finished flapjacks will be. They need to be firm enough to hold together but don’t press them as hard as you can, unless you want the flapjacks to be quite robust.
  • Topping: It’s important to try to get the chocolate and yoghurt to similar temperatures before combining them. If there’s a big temperature difference, the chocolate can seize and be very difficult to work with. If this happens, whisk the topping mixture together to try to remove any lumps and spread it on to the flapjacks as soon as you can, before it starts to set.
  • Topping variation: The flapjacks are also lovely without the yoghurt topping, or if you like, drizzle some melted chocolate over them.
  • Flavour variations: For a different flavour, try changing the fruit, e.g. to use blackcurrants, blueberries or strawberries, or a combination of fruits.

Storing Leftovers

Flapjacks generally keep really well, but due to the fresh raspberries, these will need to be refrigerated and should be eaten within 3 days.

If you wish to make raspberry flapjacks that will stay fresh for longer and won’t need refrigerating, e.g. to take camping or hiking, substitute the fresh raspberries for raspberry jam (jelly).

Another recipe you might like: No-Bake Aero Mint Cheesecake

INGREDIENTS

  • 75 g (⅓ cups) unsalted butter
  • 100 g (½ cups) light brown sugar
  • 4 tablespoons golden syrup
  • ⅛ teaspoon fine sea salt
  • 375 g (4 ⅓ cups) oats
  • 150 g (1 cups) fresh raspberries crushed with a fork or spoon

YOGHURT TOPPING:

  • 100 g (⅓ cups) thick yoghurt
  • 200 g (1 ½ cups) white chocolate, melted
  • Mix together and spread over the tops of the flapjacks

INSTRUCTIONS

  • Preheat your oven to 200C (390F) and line an 8-inch baking tin with baking parchment. Make sure the parchment paper is big enough that the edges extend above the top of the baking tin as you’ll need to lift the baked flapjacks using the baking paper.
  • Place the butter, brown sugar, golden syrup and salt in a small saucepan and heat until the butter has melted and the sugar has dissolved.
  • Place the oats in a large bowl and pour over the sugar and butter mixture.
  • Stir well so that the oats are completely coated.
  • Pour half of the oat mixture into the cake tin and press down to form an even layer.
  • Spread the crushed raspberries evenly over the oats.
  • Top with the remaining oat mixture and level the surface, pressing down again. Make sure the mixture goes right into the corners of the cake tin.
  • Bake in the centre of your oven for 15 minutes, or until the flapjacks are just browning at the edges.
  • Remove from the oven and leave to cool in the tin. The flapjacks will firm up as they cool.
  • When they are firm enough, lift the flapjacks out of the baking tray using the baking parchment and cut into squares before placing on a wire rack to cool completely.
  • While the flapjacks are cooling, make the chocolate and yoghurt topping.

MAKE THE YOGHURT AND CHOCOLATE TOPPING:

  • Melt the chocolate in 30-second bursts in a bowl in a microwave or over a pan of boiling water.
  • Allow the chocolate to cool slightly and let the yoghurt come to room temperature.
  • Pour the yoghurt into the melted white chocolate and mix well to thoroughly combine them. Spread the topping over the flapjacks, then leave to set.
  • Use a sharp knife to cut the flapjacks into 9 or 12 squares, depending how large you want them.

NOTES

  1. Store in an airtight container in a fridge for up to 3 days.
  2. The more you compress the unbaked flapjack mixture into the tin, the denser the finished flapjacks will be. They need to be firm enough to hold together but don’t press them as hard as you can, unless you want the flapjacks to be quite robust.
  3. It’s important to try to get the chocolate and yoghurt to similar temperatures before combining them. If there’s a big temperature difference, the chocolate can seize and be very difficult to work with. If this happens, whisk the topping mixture together to try to remove any lumps and spread it on to the flapjacks as soon as you can, before it starts to set.
  4. Flapjacks generally keep really well, but due to the fresh raspberries, these flapjacks will need to be refrigerated and should be eaten within 3 days. If you wish to make raspberry flapjacks that will stay fresh for longer and won’t need refrigerating, e.g. to take camping or hiking, substitute the fresh raspberries for raspberry jam (jelly).

NUTRITION

  • Calories: 320kcal
  • Carbohydrates: 47g
  • Protein: 6g
  • Fat: 13g
  • Saturated Fat: 7g
  • Polyunsaturated Fat: 1g
  • Monounsaturated Fat: 4g
  • Trans Fat: 1g
  • Cholesterol: 18mg
  • Sodium: 48mg
  • Potassium: 205mg
  • Fiber: 4g
  • Sugar: 25g
  • Vitamin A: 174IU
  • Vitamin C: 3mg
  • Calcium: 71mg
  • Iron: 2mg

These delicious raspberry oats bars are made with fresh fruit and have a lovely flavour. I’ve topped them with a simple yoghurt and white chocolate layer, and they’re absolutely delicious.

Interested with raspberry flapjack recipe?

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