Peanut butter flapjacks are sweet, chewy and rich oat bars loaded with peanut butter and chocolate chips. They are a great on-the-go breakfast, a delicious snack or a yummy dessert.
Peanut Butter Flapjack Recipe
I love this easy flapjack recipe because it is easy to make, super simple and uses good-for-you ingredients that guarantee a fantastic and rich taste. The most wonderful thing about this recipe is it’s so quick and will be ready in just 35 minutes!
I usually make a big batch of these Peanut butter flapjacks on Sunday night for a quick grab weekday breakfast.
Flapjacks are so easy for anyone to bake. So, if you’re looking for a delicious snack or treat to bake quickly, these Peanut butter flapjacks need just a few ingredients, and you can whip up a batch in less than an hour.
What Are Flapjacks?
In the United Kingdom, flapjack refers to baked oat bars (granola bar). Baked and cut into squares or rectangles, they usually made from only four ingredients; rolled oats, golden syrup, brown sugar and butter.
While in the United States and most of Canada, the term flapjack refers to a pancake.
What's In Peanut Butter Flapjacks?
Note: This is an overview of the ingredients. See the recipe card for full information on ingredients and quantities.
- Butter: I used unsalted butter, It gives an extra rich flavour and keeps the flapjacks moist.
- Brown sugar: I prefer dark brown sugar, it adds a distinct colour and flavour to the dish.
- Golden syrup: This recipe calls for golden syrup, which is thick and has a deep caramelized & buttery flavour.
- Peanut butter: I used smooth peanut butter but you may usee crunchy if you want.
- Rolled oats: They make the flapjacks chewy and gives the best texture. I used jumbo oats. However, you can use porridge oats if you like.
- Vanilla extract: For that extra dash of flavour.
- Milk chocolate chips: I like to use milk chocolate chips; however, you may substitute them with dark chocolate chips based on your preference.
How To Make Peanut Butter Flapjacks?
Before starting, preheat the oven to 170C / 338F and line a 22 cm baking pan with parchment paper.
One: In a saucepan, add golden syrup, butter and brown sugar over medium-low heat, stir until the butter melts.
Two: Now, add the peanut butter to the mixture and stir until it melts.
Three: Turn the heat off, add the vanilla extract and let the mixture cool down for 5-10 minutes then pour the mixture over the oats and chocolate chips and mix until incorporated.
Four: Now, transfer the mixture into the baking pan, press it down with your hands.
Five: Bake for 30-35 minutes or until golden brown. Let the flapjack cool down before cutting and serving.
Pro Tip: Make sure to take them out when they start to turn golden brown to prevent overbaking.
- The peanut butter flapjacks will be slightly soft when you take them out of the oven. Do not overbake them thinking they’re not yet cooked.
- You can toast the oats to make these flapjacks extra nutty and flavourful.
- If you want a crunchier flapjack, then you may use a large, shallow baking tin and bake them for 5-10 extra minutes.
- If you want a chewier flapjack, you may have to reduce the baking time. The flapjack will set as it cools down.
Variations & Substitutions
If you want to customise this snack to your liking, here are my suggestions for substations and variations that you can use.
- You may make this snack fruity by adding dried fruits like raisins, dried apricots or cranberries.
- If you prefer a nutty variation, you may add pecan nuts or even walnuts.
- You can also make other variation like Chocolate and banana flapjack or banana and peanut butter flapjack.
- This recipe uses smooth peanut butter, but you may also use nutty peanut butter as it gives a great texture.
- You can substitute rolled oats with porridge oats.
- You can also add orange zest or cinnamon to add some extra depth to the flavour.
- If you would like to make these flapjacks extra chocolatey, you can add 3 tablespoons of cocoa powder to the oat mixture.
- You may substitute dark brown soft sugar with caster sugar.
- Use a different nut butter, such as almond butter. Almond butter flapjacks sound delicious too.
- You can substitute golden syrup for honey or Maple syrup.
- Make these oat bars more nutrients by adding some seeds, raisins, nuts or sultanas.
You can store these baked flapjacks in an airtight container for not more than a week.
Yes, you can. Let the flapjacks cool down completely and store them in an airtight container. You can also separate each layer with baking sheets to prevent them from sticking.
Your flapjack may be hard and crunchy, That's because you overheated the sugar, butter and golden syrup. It is important to cook them on medium to low heat.
Make sure to let the flapjacks cool down and press them down with your hand. If they still don’t seem to bind well, add some extra golden syrup to the mixture.
Yes, the flapjacks will feel soft when you take them off from the oven. Remember to cool them down for 5-10 minutes and cut them into bars or squares.
Yes, you will only have to replace the butter with vegan butter or any dairy-free spread.
More Flapjacks Recipes
Peanut Butter Flapjacks
- Preheat the oven to 170C / 338F. Line a 22 cm baking pan with parchment paper.
- In a saucepan, add golden syrup, butter and brown sugar over medium-low heat, stir until the butter melts.150 g dark brown sugar, 180 g butter, 100 g golden syrup
- Now, add the peanut butter to the mixture and stir until it melts.150 g peanut butter
- Turn the heat off, add the vanilla extract and let the mixture cool down for 5-10 minutes then pour the mixture over the oats and chocolate chips and mix until incorporated.1 teaspoon vanilla extract, 150 g milk chocolate chips, 450 g porridge oats
- Now, transfer the mixture into the baking pan, press it down with your hands.
- Bake for 30-35 minutes or until golden brown. Let the flapjack cool down before cutting and serving.
- The flapjacks will be slightly soft when you take them out of the oven. Do not overbake them thinking they’re not yet cooked.
- If you want a crunchier flapjack, I suggest you use a large, shallow baking tin and bake them for 5-10 extra minutes.
- If you want a chewier flapjack, I suggest reducing the baking time by 5 minutes. The flapjack will set as it cools down.
- Make sure to take them out when they start to turn golden brown to prevent overbaking.
If you like this recipe and want to save it for later? Add it to your favourite recipe board on Pinterest!