Snacks

Irish Oat Flapjacks

4.69 from 41 votes
Easily make an Irish classic with my friend, Donal Skehan's recipe for Irish Oat Flapjacks. They are chewy, caramel oat bars of goodness!
Irish Oat Flapjacks - The perfect traditional Irish treat

Hi Bold Bakers!

It’s safe to say that I have an extra soft spot for Irish recipes, for obvious reasons. In honor of St. Patrick’s Day coming up I thought I would bake something for you with my Irish friend, Donal Skehan. Donal Skehan is a food writer, food photographer and television presenter whose love for food is evident in his recipes and everything he does. Donal shared his recipe for Irish Oat Flapjacks with me and I’m sharing it with you.

Now, flapjacks in Ireland are very different to American flapjacks. In Ireland they are oat bars and in America they are pancakes. There are certain tastes that instantly transport you back to being a kid and this is one of them. My mum used to make them for all the kids. In Ireland it’s an unspoken rule that your Mammies’ cooking is the best so needless to say my mum’s flapjacks were awesome.

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To paint a picture for you, flapjacks taste like oats that have been baked in a caramel. They are crunchy and a little chewy at the same time. Feel free to dress them up with some dried fruit, nuts and seeds as you wish or even some drizzled chocolate on top.

Watch The Recipe Video!

Chocolate Covered Irish Oat Flapjacks

4.69 from 41 votes
Author: Donal Skehan
Servings: 10 serving
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Author: Donal Skehan
Servings: 10 serving

Ingredients

  • 300 g (3.5 cups) oats
  • 50 g (1/2 cup) desiccated coconut
  • 175 g (3/4 cup, 1 1/2 sticks)) butter, plus extra for greasing
  • 125 g (5/8 cup) light muscovado (brown) sugar
  • 6 tbsp maple syrup
  • 200 g (1 1/4 cup) dark chocolate, melted
  • *It is best to measure this in grams as Donal has written the recipe. Conversions are always a little off , though a good approximation.

Instructions

  • Preheat the oven to 180°C (160°C fan). Grease a shallow 18cm square baking tin and line with parchment paper.
  • Put the rolled oats in a large bowl with the desiccated coconut and sunflower seeds, around 1-2 tbsps.
  • Melt the butter, sugar and maple syrup in a pan over a low heat until the sugar has dissolved, then pour it into the rolled oat mixture. Mix well, then pour the mixture into the prepared tin and press down well.
  • Bake in the oven for about 20 minutes, or until golden brown. Allow to cool completely in the tin on a wire rack. With a sharp knife loosen round the edges.
  • When firm and cool, pour over the dark chocolate and spread evenly over the surface. Allow to set in a cool place before removing from the tin and slicing into rectangles.

 

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Malisa
Malisa
7 months ago

Ah this recipe reminded me of my Nan. She would make this for all of us grandkids as a special treat. She would use golden syrup and then drizzle a few lines of dark treacle for decoration. They never lasted long when all 21 of us smelled them coming out of the oven.

Panita
3 years ago

Hi Emma,

I want to try this recipe, but i dont have maple syrup. can i use honey instead?
how much it will needed?

chi shi
1 month ago

great easy recipe that took a short amount of time to put together! I used honey instead of maple syrup and it turned out great. I found I had a lot of chocolate sauce leftover, so next time I might just use half the amount. thanks! also 180C = 350F =)

Nazish
Nazish
1 month ago

I have seen your recipe for granola bars.. this too seems the same as you mentioned we can add resins and nuts too here.. What’s thr major difference between them?

Kate Ferguson
Kate Ferguson
2 months ago

So I followed to a t and they didn’t stick together what did I do wrong?

MPaniyur
3 months ago

Hi again Gemma, sorry for so many questions, but I have been wanting to make Flapjacks for quite a long time and havent been able to find a good recipe. I remember my British Maths teacher (here in India) would make them for us during dorm events in my boarding school. They were amazing! I did try this recipe of Donal’s last year, but sadly it did not turn out the way I hoped – it was far too sticky, rock hard and almost sickly sweet, which I am sure was not supposed to be that way. Can you suggest… Read more »

Megan
Megan
3 months ago

Hi Gemma,

What is desiccated coconut?

lynette
lynette
4 months ago

How long can you store them? Would you store them in the cupboard or fridge.

Anna Green
Anna Green
4 months ago

I just made these with golden syrup and they taste absolutely amazing! They are really easy to make and mine stayed together really well.
Thanks for the recipe! 🙂

Jay_Pawlo
5 months ago

Great recipe 😃
I made this at 3 in the morning because I craved some. Unfortunately I didnt have golden syrup, honey, maple syrup or anything at home so I wipped something up with the same bonding ability and just added some toffee flavor after microwaving the ingredients. They taste really great and mine arent falling apart at all 😊

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Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

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