Gluten-free flapjacks
Chewy, golden oat bars using gluten-free rolled oats, golden syrup and butter — simple to make and brilliant for lunchboxes.
These gluten-free flapjacks are everything you want from a British bake: chewy, buttery and perfectly portable. Made with certified gluten-free rolled oats and a simple butter-and-golden-syrup mix, they come together in under an hour and are foolproof for lunchboxes or a proper tea-time nibble.
They keep well and freeze brilliantly, so make a slab and you'll have a quick treat for the week. Want them vegan? See substitutions below.
Ingredients
- 300 g gluten-free rolled oats
- 125 g unsalted butter
- 100 g soft light brown sugar
- 80 ml golden syrup
- 5 ml vanilla extract
- 0 ml fine sea salt
- 75 g sultanas — optional
Equipment
- 20 x 25cm baking tin
- medium saucepan
- large mixing bowl
- spatula
Instructions
Preheat the oven to 180°C fan/200°C conventional. Line a 20 x 25cm baking tin with baking paper, leaving a 2–3cm overhang at two opposite sides for easy removal.
Put the unsalted butter, soft light brown sugar, golden syrup and fine sea salt into a medium saucepan and warm gently over low heat, stirring until the butter has melted and the sugar has dissolved.
Remove the saucepan from the heat, stir in the vanilla extract, and set aside for 30 seconds so the bubbles settle.
Meanwhile, put the gluten-free rolled oats and sultanas (if using) into a large mixing bowl and stir to combine.
Pour the warm butter-sugar mixture over the oats and stir briskly until every oat is coated and the mix looks evenly glossy.
Tip the mixture into the prepared tin and press down very firmly with the back of a spoon or a spatula until the surface is even and compact.
Bake on the middle shelf for 22 minutes until the edges are golden and the centre looks set but still slightly soft — they will firm as they cool.
Remove from the oven and immediately press the top gently again with a spatula to compact the bars. Leave the flapjacks in the tin to cool and set for 30 minutes.
Use the baking paper overhang to lift the set flapjacks from the tin. Place on a board and cut into 12 bars with a sharp knife. Store in an airtight tin once fully cool.
Tips
- Use certified gluten-free rolled oats — 'gluten-free' on the packet — otherwise cross-contamination can occur.
- Press the mixture right into the corners and smooth the top with baking paper under your hand to avoid crumbling edges.
- Don’t be tempted to overbake: golden edges and a slightly soft centre gives the best chewy texture once cooled.
- Make ahead: keep in an airtight tin at room temperature for up to 5 days or freeze individual bars for up to 3 months.
- If you prefer nutty flapjacks, sprinkle 30g mixed seeds or chopped nuts over the top just before baking and press lightly.
Substitutions
unsalted butter → coconut oil, same weight (125g)
Noticeably differentgolden syrup → maple syrup, same volume (80ml)
Stays closesoft light brown sugar → dark muscovado sugar, same weight (100g)
Stays closesultanas → 75g dried cranberries or chopped apricots
Stays close
Nutrition
Per serving · estimated
- 250
- Calories
- 4 g
- Protein
- 37 g
- Carbs
- 10 g
- Fat
- 3 g
- Fibre
- 19 g
- Sugar
- 120 mg
- Sodium
FAQ
Can I make these flapjacks vegan?
Yes — swap the butter for solid coconut oil and use maple syrup instead of golden syrup. Texture will be slightly different (firmer and a touch crisper).
Why are my flapjacks crumbly?
Usually because they weren’t pressed firmly enough before baking or they were cut before fully cooling. Also avoid overbaking, which dries them out.
Can I use quick oats or porridge oats?
You can, but quick oats make a denser, less chewy bar. Rolled oats give the best classic texture.
How should I store them?
Keep in an airtight tin at room temperature for up to 5 days. Freeze cooled bars in a sealed container for up to 3 months.
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