Peanut Butter Flapjacks Recipe

Peanut butter flapjacks

  • Cuts into 12 bars
  • Easy

An inventive new flapjack recipe, that combines the wonder of PBJ (peanut butter and jam) with rolled oats, raspberry coulis and golden syrup


Try our peanut butter flapjacks then check out our classic flapjacksdate flapjacks, vegan flapjacks and more flapjack recipes.



  • unsalted butter 75g
  • golden syrup 4 tbsp
  • crunchy peanut butter 100g
  • rolled oats 200g
  • raspberries 100g


  • raspberries 250g
  • lemon ½, juiced
  • icing sugar 2 tbsp
  • cornflour 1 tbsp


  • Step 1

    To make the raspberry coulis, tip the raspberries, lemon juice, icing sugar and the cornflour into a pan and cook gently until the raspberries have softened and made a thick coulis. Push through a fine sieve into a bowl. Cool.

  • Step 2

    Heat the oven to 180C/fan 160C/gas 4. Melt the butter, golden syrup and peanut butter in a small pan. Tip the oats into a bowl and pour in the melted mixture from the pan and stir well. Gently fold in the raspberries and then drizzle in the raspberry coulis, and fold a few times to ripple. Tip into a lined 20cm square tin and press down. Put into the oven for 20-25 minutes or until browned at the edges. Cool completely then cut into 12 bars.

Nutritional Information

  • Kcals 211
  • Fat 11g
  • Saturates 4.3g
  • Carbs 21.8g
  • Sugars 9.2g
  • Fibre 2.9g
  • Protein 4.8g
  • Salt 0.1g