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Honey flapjacks recipe with local raw honey – golden chewy oat squares in a baking tray with jar of honey and oats

Honey Flapjacks Recipe with Local Raw Honey

Soft, chewy British honey flapjacks made with local raw honey and no refined sugar. Easy four-ingredient traybake ready in under 45 minutes. Perfect for lunchboxes and afternoon tea.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 20
Course: Dessert, Snack
Ingredients Method Notes

Ingredients
  

  • 200 g Unsalted butter
  • 250 g Local Raw Honey Shop the Local Raw Honey used in this recipe
  • 400 g Porridge oats
  • 1 pinch Fine sea salt

Method
 

  1. Preheat the oven to 180°C (160°C fan / Gas 4). Line a 20cm square or 20 × 30cm rectangular tin with baking parchment, leaving an overhang.
  2. Put the butter and Local Raw Honey in a large saucepan over a low-medium heat. Stir gently until the butter has completely melted and the mixture is smooth and glossy (about 3–4 minutes). Do not let it boil hard. Remove from the heat.
  3. Tip in the porridge oats and the pinch of salt. Stir thoroughly until every oat is coated. Add any optional dried fruit, seeds or chocolate chips if using.
  4. Spoon the mixture into the prepared tin. Press it down really firmly and evenly with the back of a spoon or spatula until about 2 cm thick.
  5. Bake for 18–22 minutes until the edges are golden and the centre still looks a little soft. Honey browns faster than sugar, so check after 15 minutes.
  6. Leave the tray to cool completely in the tin (at least 1 hour). Once cold, lift out using the parchment and cut into squares or rectangles.
    7. Press the mixture down firmly. Loose mixture equals crumbly flapjacks.
    Cool completely before cutting – warm flapjacks will fall apart.
    Don’t overbake. Honey caramelises quickly, so check early.
    Use porridge oats rather than jumbo for the classic chewy texture.
    Low heat when melting the butter and honey – high heat can make the mixture grainy or bitter.

Notes

Variations & Substitutions

Fruit & seed – Stir in 75g mixed raisins and pumpkin seeds.
Chocolate – Add 60g dark chocolate chips once the mixture has cooled slightly.
Spiced – Add 1 tsp mixed spice or ground cinnamon.
Dairy-free – Use a solid plant-based butter block.
Gluten-free – Use certified gluten-free porridge oats.
Extra honey flavour – You can increase the honey to 275g for an even stickier, more pronounced honey taste (the texture will be softer).
You can also try our creamed honey with fruits (blueberry or raspberry) once the mixture has cooled a little – they add gentle fruit notes and pretty speckles.