Cheese Flapjacks Recipe with Marmite

Cheese and Marmite flapjacks

  • makes 16
  • Easy

A great way to pack in the oats without adding tons of sugar – these savoury flapjacks combine cheese and Marmite together for an umami flavour explosion


Enjoy these savoury cheese flapjacks, then check out our recipes for classic flapjacks, healthy flapjacks, date flapjacks and more flapjack recipes.



  • unsalted butter 85g
  • Marmite 60g, plus extra, if you like
  • rapeseed oil 1 tbsp
  • leeks 2 large, trimmed, washed and very finely sliced
  • jumbo oats 175g
  • rolled oats 100g
  • plain flour 50g
  • mature cheddar 200g, grated
  • mixed seeds 75g (we used pumpkin, sunflower, linseed and sesame)
  • walnuts 50g, finely chopped
  • eggs 2 large, beaten


  • Step 1

    Heat the oven to 200C/fan 180C/gas 6 and line a 22cm square tin with baking paper.

  • Step 2

    Gently melt 65g of the butter and the Marmite in a small pan. Meanwhile, put the remaining butter in a frying pan with the oil and leeks, and cook very gently for 10-15 minutes or until the leeks are really soft.

  • Step 3

    Mix together the oats, flour, 165g of the cheddar, most of the seeds and all of the walnuts in a large mixing bowl. Pour over the melted Marmite butter and the beaten eggs, then scrape in all the leeks and buttery juices. Stir everything together well, until all the ingredients are sticky. Press the mixture into the prepared tin, scatter over the remaining seeds and cheese, then bake for 25-28 minutes or until the top is golden and crisp. (To add an extra umami hit, drizzle a little extra Marmite over the flapjack after 20 minutes, then cook for the remaining 5-8 minutes). Cool in the tin for 10 minutes, then cut into squares or bars inside the tin and leave to cool completely before eating.

Check out more of our best Marmite recipes...

Marmite Bagel Recipe

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Nutritional Information

  • Kcals 251
  • Fat 16g
  • Saturates 6.5g
  • Carbs 15.1g
  • Sugars 0.7g
  • Fibre 3g
  • Protein 10g
  • Salt 0.7g