Fruity Flapjack
Fruity Flapjack

Fruity Flapjack

Time
PREP: 20 min
COOK: 25 mins
Difficulty
Quite Easy
serves
Serves: 16

Perk up your flapjack with berries, cherries and seeds! This easy fruity flapjack recipe is a great teatime treat. There’s nothing complicated involved, just a bit of melting and mixing.  Made with our Carnation Condensed Milk and packed with energy - this Fruity Flapjack will be the new go-to snack for everyone in the house.

Fruity Flapjack
Really good flapjacks! This is a brilliant recipe. I've made it a couple of times and those that tasted them went on to make more...
The Happy Baker

Buttery baking spread*

150g

Dark brown soft sugar

55g

Golden syrup

1tbsp

Porridge oats

250g

Dried cranberries and cherries (40g each)

80g

Ready-to-eat apricots, sliced

200g

Pumpkin seeds

50g

Sunflower seeds

50g

*Recipe is based on 70% fat buttery baking spread

You will also need:    

18 x 28cm baking tin lined with baking parchment

Step 1 of 5

Preheat the oven to 180°C (160°C for fan ovens), Gas Mark 4.

Step 2 of 5

Melt the buttery baking spread and sugar in a large saucepan over a low heat. Add the condensed milk and golden syrup.

Step 3 of 5

Remove from the heat and stir in the oats, dried fruit and half of each of the seeds.

Step 4 of 5

Press the mixture into the prepared tin and lightly press on the rest of the seeds, bake for 25-30 minutes until golden. Allow to cool and then cut into 16 bars. Keep in an airtight container.

Step 5 of 5

Allow to cool and then cut into 16 bars. 

If you want to keep your fruity flapjacks in tip-top condition for longer, store them in an airtight tin. 

Have you tried making this delicious recipe yet?

Let us know by reviewing it below

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Fruity Flapjack is rated 5.0 out of 5 by 24.
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Rated 5 out of 5 by from Fabulous flapjacks Love this recipe rich fruity gooey best flapjacks ever
Date published: 2022-02-01
Rated 5 out of 5 by from Best flapjack recipe Made these flapjacks a few times and have had great feedback. They are lovely
Date published: 2021-08-31
Rated 5 out of 5 by from Family Favourite I make this recipe nearly every week for lunchboxes! I vary the fruit slightly depending on what I have to hand and it always tastes amazing. I also add ginger to give it extra ‘ooomph’. On the rare occasion when I don’t make it I get complaints!! Admittedly with all the sweet ingredients it’s not the healthiest flapjack but it’s definitely the tastiest.
Date published: 2021-08-17
Rated 5 out of 5 by from Great tasting I’ve made these flapjacks many times and they have become a family favourite. When I haven’t got apricots, I use cherries
Date published: 2021-06-29
Rated 5 out of 5 by from fab Great recipe very easy to follow and make. I replaced the apricots with dried figs I had and added some dedicated coconut and sesame seeds as I had no sunflower seeds left in the cupboard. Everyone loved them a quick and taste tray bake thank you Nestle Carnation I also love the key lime pie recipe too.
Date published: 2021-06-12
Rated 5 out of 5 by from Nutty and fruity I tried making flapjacks but these are very simple to make but taste amazing. Now I keep getting asked to make them for friends and family. Now have copies of the recipe to give out. Well worth making.
Date published: 2021-05-27
Rated 5 out of 5 by from My family just love these Fruity Flapjacks Since finding the recipe for these very delicious and moist flapjacks in December, I must have made at least 4 batches, even our grandchildren love them. The second batch I made, I drizzled with dark chocolate to make them even more decadent. Lush. I’ve just made another batch to take into the hardworking carer’s at the nursing home where I work. I’m sure the flapjacks won’t last long
Date published: 2021-01-18
Rated 5 out of 5 by from Best ever flapjack This recipe is so easy and the results were delicious. I didn't have enough of the fruit so I used the fruit I did have and also mixed in some luxury museli that had lots of fruit, nuts and seeds in it. The flapjack was very moist and chewy. I did not need airtight tin to keep it in as it was eaten within a day
Date published: 2020-11-22
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