Snacks

Irish Oat Flapjacks

4.7 from 53 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

4.7 from 53 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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Panita
4 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
11 months 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 =)

Malisa
Malisa
1 year 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.

Sarah Mesquita
13 days ago

Hi Gemma… I loved this recipe! They turned out so good… But I did find it a little too sweet… I was wondering, by how much can I reduce the sugar quantity by? How much less can I put that it won’t affect the integrity of the flapjacks?? Or maybe some if I reduce the sugar, can I make it up with honey (so a conversion if possible)??

Steff
Steff
1 month ago

What type of oven do you use?

Hussaina
Hussaina
4 months ago

Can I use crumbled white oats for the flapjacks ? Will it be fine, or its definitely not a choice?? I really need it by 2 days. Thanks!

Victoria Jo
4 months ago

Wow! These are amazing! I actually like them better without the chocolate. This will be a perfect treat to make with my grandkids.

Jen
Jen
4 months ago

Hi, I’m just wondering is it 3tbsp of maple syrup as mentioned in the video or is it 6tbsp as mentioned in the recipe? Thanks so much

Patti
4 months ago

Is this using old fashioned oats, or quick oats? I made them with old fashioned oats and they were very crumbly and would not hold together. They were very tasty though. I didn’t melt chocolate, but put some chocolate chips on the top of the warm bars and spread that after they melted. Great taste.

Tania
Tania
6 months ago

I baked it and let it cool but when I tried to invert the tin, it fell apart. I think I used too much syrup. I measured out 6 tablespoons as best as I could but it looked like a lot. So I gathered it together on the baking sheet with my hands and baked it for another 10 minutes without the tin. When it cooled I was able to cut it into squares. I must say, the taste was out of this world. I didn’t put any sunflower seeds or coconut in it but flapjacks tasted so nutty from… Read more »

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 my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!