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These Tropical Crunch Oat Bars (Flapjacks) are an easy oaty baking dream. We create a basic flapjack base (oats, syrup, butter, sugar) and mix in lots of goodies. This is a really versatile recipe so if you don’t have the exact ingredients, you can sub for similar.

Flapjacks have got to be one of my favourite things to bake. Full of nostalgia, and super easy to pull together, they are just a baker’s dream. As with most of my recipes, this is really easy to double/half with a different pan. A quick note: don’t worry if the flapjacks are still wobbling when they come out of the oven, they will continue to cook while cooling.

These are a great grab-and-go snack, or an easy brunch treat. They will fit right in at a bake sale or any other occasion. They are also good for making ahead, before portioning and eating when desired! The perfect solution to your mid-afternoon sugar cravings.

For these Tropical Crunch Oat Bars (Flapjacks), I use a basic 8′ square pan (I like this one), and change up my classic flapjack recipe. If you want more oaty inspiration, check out these Passionfruit and White Chocolate Flapjacks or these Peanut Butter and Oat Cookies. For videos and baking inspiration, head on over to my Instagram.

Tropical Crunch Oat Bars (Flapjacks)
Tropical Crunch Oat Bars (Flapjacks)

Tropical Crunch Oat Bars (Flapjacks)

These flapjacks bring together oats, syrup, dried fruit, coconut and white chocolate for a tropical dream. Feel free to sub similar ingredients for the mix-ins, as this is a really versatile recipe.
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Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 8
Author: Florence Jackson

Ingredients

  • 125 g Light Brown Sugar
  • 125 g Butter
  • 3 tbsp Golden Syrup (or light molasses/corn syrup)
  • 225 g Oats
  • 60 g Desiccated Coconut
  • 100 g Soft Pitted Dates Roughly Chopped
  • 100 g White Chocolate Roughly Chopped
  • 100 g Hazelnuts Roughly Chopped

Instructions

  • Preheat the oven to 200C/180C Fan/Gas 6. Line an 8″ Square baking tin.
  • In a medium saucepan combine the butter, brown sugar, golden syrup and chocolate and heat on low until the butter has melted. Turn off the heat and stir in the oats, coconut, dates, chocolate and hazelnuts.
  • Pour the oaty mixture into the baking tin and press down. Bake for 20-25 minutes until golden brown at the edges (it's fine if still a little wobbly in the centre). Let cool on a wire rack before slicing and serving!

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