Try our peanut butter flapjacks then check out our classic flapjacks, vegan flapjacks, healthier flapjacks and date flapjacks.

For more fun baking ideas try our school cake, vanilla cupcakes and custard cream blondies.


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


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


  • 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.


Adam Bush Chef Portrait
Adam BushDeputy food editor

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