A slate board topped with slices of golden oat flapjacks, drizzled with peanut butter

Date flapjacks

  • cuts into 12
  • Easy

Turn a handful of storecupboard ingredients into an easy bake. Mixed seeds and a peanut butter drizzle make these flapjacks look impressive but they only need 10 minutes hands-on time


Bake these date flapjacks, then check out our classic flapjacks, healthy flapjacks, vegan flapjacks and peanut butter flapjacks



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

Nutritional Information

  • Kcals 331
  • Fat 21.3g
  • Saturates 6.8g
  • Carbs 23.8g
  • Sugars 11.4g
  • Fibre 3.8g
  • Protein 9.1g
  • Salt 0.4g