Bake these date flapjacks, then check out our easy flapjacks, healthy flapjacks, vegan flapjacks and peanut butter flapjacks. For another fruity bake, try our date and ginger loaf cake.


  • 100g unsalted butter, plus extra for the tin
  • 100g golden syrup
  • 250g crunchy peanut butter
  • 200g rolled oats
  • 50g mixed seeds
  • 75g medjool dates, pitted and chopped


  • STEP 1

    Heat the oven to 180C/fan 160C/gas 4. Butter a 20cm square baking tin and line with baking paper. Melt together the butter, golden syrup and 200g of the peanut butter in a small pan until smooth and evenly combined. Tip into a large bowl with the oats, seeds and dates. Mix well. Scrape the mixture into the prepared tin and smooth the top using a rubber spatula. Bake for 20-25 minutes or until golden on top.

  • STEP 2

    Whisk the remaining 50g of peanut butter with 2-3 tbsp of hot water from the tap until it is a drizzling consistency. Leave the flapjacks to cool for 5 minutes in the tin, then drizzle with the peanut butter and cut into 12 rectangles using a cutlery knife. Leave to cool completely, then serve.

Try more easy flapjack recipes

Healthy Flapjack Recipe For Fruity Oat Flapjacks


Adam Bush Chef Portrait
Adam BushDeputy food editor

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