Irish Oat Flapjacks are crisp and chewy oatmeal bars, not unlike a granola bar, because it has oats, and very similar to my Oatmeal Hemp bars that I love for their taste and texture, but are slightly different.
Granola bars tend to use sugar and honey as a sweetener.
Flapjacks use brown sugar and golden syrup for subtle flavour.
Golden Syrup is not the same as golden corn syrup. Golden syrup is made from cane sugar cooked down into a syrup.
If you do not have golden syrup you could use brown rice syrup or barley syrup.
Barley syrup contains gluten and check the label on the brown rice syrup as you would for oatmeal, as you do.
Golden syrup has a bit of a buttery flavour, but there is no butter or any fat in it.
Is it healthy? It is as healthy as cane sugar. (No, it is not healthy, but it is a pure source).
How to Make Irish Oat Flapjacks
INGREDIENTS
Makes about 16 servings
Prep Time – 20 minutes
Cook Time – 20 minutes
If you do not use coconut, replace with the same amount of oats.
- 3 cups ((290g) large flake rolled oats, not instant
- ½ cup (52g) fine unsweetened coconut
- ¾ cup(170g) unsalted butter
- ½ cup (100g) brown sugar
- ¼ cup (63mL) golden syrup
- ½ tsp salt
- 1 cup (150g) semi sweet chocolate chips, or milk chocolate which will be sweeter
1. Completely line a 9” (23cm) square baking pan with non-stick parchment paper.
2. Heat the butter in a medium saucepan with the brown sugar, salt and syrup on medium low heat.
3. Stir as it melts and starts to simmer and come together like a smooth butterscotch sauce. About 5 minutes. Be careful not to brown.
Remove from heat.
4. Preheat oven to 350°F (180°C)
5. Combine the oats and coconut in a large mixing bowl.
6. Pour the cooked sugar mixture over the oat mixture and combine well. If you are adding chocolate to the oat mixture, you can do that now and the chocolate will melt into the Flapjacks making chocolate Flapjacks, unless you cool the mixture completely before adding the chocolate.
7. Press evenly into the prepared pan.
Bake in preheated oven for 20-25 minutes.
Flatter Quick oats and the larger, regular Rolled oats
mix chocolate chips in before pressing in pan and baking or
Add them on top after baking
If you are adding a chocolate layer, sprinkle the chocolate over the just baked pan of Flapjacks and once they melt, spread them over.
Let cool to set before cutting into bars or triangles for nicer looking slices.
Sprinkle chocolate over warm Flapjacks
The chocolate will melt
Irish Oat Flapjacks
If you do not use coconut, replace with the same amount of oats.
Prep Time: 20 minutes
Cook Time: 20 -25 minutes
Servings: about 16
INGREDIENTS
- 3 cups ((280g) large flake rolled oats, not instant
- ½ cup (52g) fine unsweetened coconut
- ¾ cup(170g) unsalted butter
- ½ cup (100g) brown sugar
-
¼ cup (63mL) golden syrup
-
½ tsp salt
-
1 cup (150g) chocolate chips, optional
INSTRUCTIONS
- Completely line a 9” (23cm) square baking pan with non-stick parchment paper.
- Heat the butter in a medium saucepan with the brown sugar, salt and syrup.
- Stir as it melts and starts to simmer and come together like a smooth butterscotch sauce. About 5 minutes. Remove from heat.
- Preheat oven to 350°F (180°C)
- Combine the oats and coconut in a large mixing bowl.
- Pour the cooked sugar mixture over the oat mixture and combine well. If you are adding chocolate to the oat mixture, you can do that now and the chocolate will melt into the Flapjacks making chocolate Flapjacks, unless you cool the mixture completely before adding the chocolate.
- Press evenly into the prepared pan.
Bake in preheated oven for 20 -25 minutes.
If you are adding a chocolate layer, sprinkle the chocolate over the just baked pan of Flapjacks and once they melt, spread them over.
Let cool to set before cutting for nicer looking slices.
