Snacks

Irish Oat Flapjacks

4.75 from 16 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

4.75 from 16 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.

 

Submit your own photos of this recipe

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Rabiya J.

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Comments & Reviews

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Panita
Member
Panita
2 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?

Martina
Guest
Martina
11 days ago

Delicious! I just tried it out for this year’s St. Paddy’s Day celebration 🙂 I used homemade dandelion syrup instead of the maple syrup and it worked perfectly.

Sharon
Member
Sharon
15 days ago

I don’t like coconut . Do I add extra oats in it’s place?

Malisa
Guest
Malisa
2 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.

Adam
Guest
Adam
7 months ago

Hi,
Can i replace the maple syrup with the same amount of golden syrup?
Also i made these today and it got stuck to the baking paper and the flapjacks wouldn’t stay together. Do you know why this could be? Do i need to use more syrup?
Thank you

Paige
Guest
Paige
1 year ago

Hi Gemma,

I would love to try this recipe. Can I substitute oats with rice crispy instead? Or perhaps half and half?

Jacky Hawkins
Guest
Jacky Hawkins
1 year ago

Hi, can you please give me a recipe for lemon drizzle flapjack. Had some from supermarket and they were delicious. I love lemon things
Thanks in advance

Nicky
Guest
Nicky
1 year ago

Hi Gemma! I am making goodies for a wedding shower being thrown for a friend who has moved to Canada from Ireland, so I was thinking these might be a nice taste of home. If I was going to leave out the coconut, to accommodate allergies, can you tell me if I would need to add in some extra rolled oats or anything? I appreciate your help!

Rabiya J.
Member
Rabiya J.
1 year ago

Hey I would like to know the recipe of homemade maple syrup as it is very expensive here where I live!

Rabiya J.
Member
Rabiya J.
1 year ago

Hello Gemma,
I made this for Suhoor ( pre-dawn meal in Ramadan ) . This is no doubt great energy bar and the best part is its chewy and crunchy texture.The only variation I did is adding few tsp of chopped walnuts.
Thanks Donal & Gem for this recipe!
Love and Regards,
Rabiya

About Us

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 a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

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