Gluten-Free Oat Flapjack Recipe: Chewy & Delicious Bars

My easy gluten free flapjack is exactly what it promises — simple, delicious, and flexible so you can adapt it to suit whatever ingredients you have. These gluten free flapjacks are a favourite lunchbox snack and work wonderfully for meal prep.

This recipe is packed with seeds and dried fruit, but it’s very forgiving — you can keep it plain or add extra dried fruit, nuts, chocolate chips or whatever you prefer.

Flapjack was a staple when I was growing up and is still one of the best portable snacks for packed lunches.

Gluten free flapjacks ingredients

To make these easy gluten free flapjacks you need:

• Unsalted butter — or use a baking block or margarine if you need a dairy-free version.
• Golden syrup — essential for that chewy texture. In some regions light treacle or a similar syrup can be used.
• Brown sugar — light or dark both work; darker sugar gives a richer flavour.
• Gluten free oats — be sure to use oats labelled gluten free if you need them to be coeliac-safe.
• Raisins — or any dried fruit you prefer.
• Mixed seeds — a mixed seed blend works well; sesame, sunflower and poppy seeds are all good options.

If you’re missing an ingredient, there are simple swaps you can make and still end up with a great flapjack.

Swaps and substitutions

There are plenty of easy substitutions for this gluten free flapjack:

• If you need a dairy free option, use vegan margarine or a baking block instead of butter.
• If you don’t have brown sugar, caster or granulated sugar will work—darker sugars give a more syrupy, caramel flavour.
• The syrup gives the flapjack its texture. Honey or maple syrup can be used, though the bars may be slightly less cohesive.
• If you can’t use oats, try rice flakes or quinoa flakes as alternatives.
• Swap raisins for chocolate chips, dried apricots, or a tropical mix like pineapple and coconut. Freeze-dried berries also make a lovely addition.
• You can mix in some gluten free granola to replace part of the oats for extra texture and flavour.

How to make flapjacks

These gluten free flapjacks are very straightforward to make. Follow these steps:

1. Preheat the oven to 180°C (Gas 4) / 160°C fan. Line an 8-inch / 20cm square baking tin with baking paper.
2. In a large saucepan combine the butter, sugar and golden syrup. Heat gently, stirring, until the butter melts. Remove from the heat.
3. Stir in the oats, seeds and raisins until everything is evenly combined.
4. Press the mixture firmly and evenly into the lined tin, making sure to push it into the corners.
5. Bake for 20 minutes, then remove from the oven and transfer to a cooling rack.
6. Gently score into 16 squares with a knife, then leave to cool completely before cutting and serving.

Frequently Asked Questions

Answers to common questions about this gluten free flapjack:

This recipe yields 16 squares (or eight larger bars) and will keep in an airtight container for around a week.

If you make this recipe and enjoy it, please consider leaving a review. I love seeing your photos — tag me on Instagram or share in my Facebook group. A 5-star review helps others find the recipe and supports the site.

Gluten Free Flapjack

A super easy gluten free flapjack with simple ingredients and minimal fuss. Makes 16 squares or 8 bars.

Prep: 10 mins

Cook: 20 mins

Total: 30 mins

Servings: 8

Ingredients

• 90 g unsalted butter
• 90 g golden syrup
• 90 g dark brown sugar
• 200 g gluten free oats
• 75 g raisins
• 50 g mixed seeds

Instructions

1. Preheat the oven to 180°C / Gas 4 / 160°C fan. Line an 8-inch (20cm) square tin with baking paper.
2. In a large saucepan, melt the butter with the sugar and golden syrup over low heat, stirring until combined, then remove from the heat.
3. Stir in the oats, seeds and raisins until fully combined.
4. Press the mixture firmly into the prepared tin, making sure it reaches the edges and corners.
5. Bake for 20 minutes, then transfer to a cooling rack.
6. Score into 16 squares while warm and leave to cool completely before cutting. Store in an airtight container for up to a week.

Notes

These flapjacks keep well in an airtight container for about a week. See the FAQ section above for substitution ideas and how to make them dairy free.

Nutrition

Serving: 1 square |
Calories: 276 kcal |
Carbohydrates: 43 g |
Protein: 4 g |
Fat: 11 g |
Saturated Fat: 6 g |
Fiber: 3 g |
Sugar: 21 g

If you make this, I’d love to see your photos — tag me on Instagram or share them in my Facebook group. If you have recipe suggestions, let me know in the comments.

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