Apricot Flapjacks are sweet, tasty oatmeal bars full of tender chunks of dried apricots, with oats, honey, pumpkin seeds, and warming spices. They're super simple to make and are a tasty snack, dessert, or breakfast.
Looking for a nutritious and delicious snack that's easy to make? Look no further than dried apricot oatmeal bars!
They're full of oats, bound together with butter, brown sugar, and honey, and have tender chunks of dried apricots. So good!
In Britain, these types of oat bars are called flapjacks (not the pancake kind!), and these Apricot Flapjacks don't disappoint.
These bars are a great way to satisfy your hunger between meals or to give you a boost of energy before or after a workout. I love making them for the kids' lunchboxes. They're nut-free, portable and keep the kids satisfied for ages.
Made with wholesome ingredients like oats and dried apricots, they're a healthy and filling snack that's perfect for anyone who's always on the go.
Plus, they're easy to make and can be customized to suit your tastes, making them a versatile and convenient option. I sometimes add in a big handful of raisins, or a few tablespoons of mixed seeds for extra nutrition.
So why not give dried apricot oatmeal bars a try today?
Why You'll Love This Recipe
- Apricot flapjacks are a tasty and satisfying snack that's perfect for anyone with a sweet tooth.
- They are made with oats, pumpkin seeds, and dried apricots are a great source of fiber, protein, and other nutrients.
- You only need a few basic ingredients, which makes it a great recipe for beginners or anyone who wants to save time in the kitchen. Plus, it's so easy.
- Apricot flapjacks are easy to pack and take with you, making them a convenient snack for busy days or when you're on the go.
- Flapjacks are a snack that kids will love, and they can be a great way to introduce them to new flavors and ingredients.
What are British Flapjacks?
British flapjacks are a type of sweet and chewy oat bar that is popular in the United Kingdom.
These treats are typically made from rolled oats, butter, sugar, and golden syrup, which is a thick, amber-colored syrup made from cane sugar.
The ingredients are combined and baked until the mixture is firm and golden brown, then cut into squares or rectangles to serve. So, they're similar to oat bars or oatmeal squares in the USA.
Flapjacks are a simple and satisfying snack that can be enjoyed any time of day, and they're often packed in lunchboxes, served as an afternoon treat, or even enjoyed as a sweet breakfast food.
- Butter - melted butter helps to bind the oats and other ingredients and add a rich flavor.
- Brown sugar - ensure the brown sugar is packed when measuring in cups. It adds a sweet caramel-like flavor.
- Honey - for additional sweetness and flavor. You can substitute maple syrup.
- Vanilla extract - pure vanilla extract adds a sweet and warming flavor.
- Oats - Use regular rolled oats, not instant or quick cook. This will make sure the apricot flapjacks have a great texture.
- Dried apricots - You can use the orange ones or the naturally dried brown dried apricots. Make sure they have no stones in them.
- Pumpkin seeds - This is optional, but adds extra texture and nutrients. You can swap to other seeds or nuts.
- Ground ginger - a little ground ginger adds a warm flavor. You can substitute ground cinnamon instead. Or try Chai Spice Mix, Speculoos Spice Blend (Biscoff, Speculaas), or Pumpkin Spice Blend.
See the recipe card for quantities.
Follow this step-by-step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.
Preheat the oven to 320°F / 160°C and grease and line an 8-inch (20cm) square baking pan.
Add the butter, brown sugar and honey to a small pan over a medium heat, and heat, stirring often, until it all melts together.
Stir in the vanilla.
Add the oats to a mixing bowl, and stir in the apricots, pumpkin seeds and ground ginger.
Stir the butter mixture into the oat mixture.
Pour the mixture into the prepared pan and press it down evenly and gently to the edges.
Bake for 30-35 minutes or until the edges turn golden. Allow it to cool in the pan, then cut into 16 squares.
- Coconut Sugar - instead of brown sugar, try coconut sugar for a slightly different flavor.
- Swap the dried apricots for other dried fruit, such as prunes, dried figs, dried cranberries, or raisins. Or try a mix of dried fruits!
- Swap the pumpkin seeds for other mixed seeds such as linseeds or sunflower seeds.
- Vanilla can be substituted with another extract, such as coconut or almond.
- Allow the bars to cool completely before storing them. This will prevent condensation from forming inside the container and making the bars soggy.
- Place the bars in an airtight container. This will help to keep them fresh and prevent them from drying out.
- Store the container in a cool, dry place. Avoid storing the bars in direct sunlight or in a warm location as this can cause them to spoil more quickly.
- Consider adding a desiccant packet to the container. A desiccant packet can help to absorb excess moisture and prevent the bars from getting soggy.
- If you need to store the bars for an extended period, you can also freeze them. Wrap each bar in plastic wrap or parchment paper and place them in a freezer-safe container or zip-top bag. Frozen flapjack bars can be stored for up to 3 months. To thaw, simply remove them from the freezer and allow them to come to room temperature before eating.
Store: Store the cooled apricot flapjacks in an airtight container in a cool, dry place for up to 5 days.
Freeze: If you need to store the bars for an extended period, you can also freeze them. Wrap each bar in plastic wrap or parchment paper and place them in a freezer-safe container or zip-top bag. Frozen flapjack bars can be stored for up to 3 months. To thaw, simply remove them from the freezer and allow them to come to room temperature before eating.
Make sure you let the flapjacks cool completely before cutting them, or they could crumble a bit.
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- ⅔ cup butter 150g
- ½ cup brown sugar 100g
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 2 cups rolled oats 180g
- ¾ cup dried apricots chopped (150g)
- 3 tablespoons pumpkin seeds
- ½ teaspoon ground ginger
- Preheat the oven to 320°F / 160°C and grease and line an 8-inch (20cm) square baking pan.
- Add the butter, brown sugar and honey to a small pan over a medium heat, and heat, stirring often, until it all melts together. Stir in the vanilla.
- Add the oats to a mixing bowl, and stir in the apricots, pumpkin seeds and ground ginger.
- Stir the butter mixture into the oat mixture.
- Pour the mixture into the prepared pan and press it down evenly and gently to the edges.
- Bake for 30-35 minutes or until the edges turn golden. Allow it to cool in the pan, then cut into 16 squares.
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.