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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.
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!
- 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.
- 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.