Easy and Healthy Museli Flapjack Recipe

Museli Flapjack
Emma Gutteridge / Getty Images
  • 15 mins
  • Prep: 5 mins,
  • Cook: 10 mins
  • Yield: Makes 8 (8 servings)
Ratings (25)

Flapjack is by far one of the most popular tray bakes in British Food. Could be because they are so quick and easy to make and nutritious too. There are many, many styles of flapjack with almost any combination of nuts, seeds, fruit and oatmeal bound together with Golden Syrup and a little butter.

Here is a slightly different style which I discovered recently.There is no baking in the oven, just a little stove-top cooking.  This flapjack is museli-based so contains a hefty dose of nuts, seeds, fruit, in fact any you like following the measures below which use volume (use a glass measuring jug) rather than weight. With this recipe you have creative freedom to create a flapjack with flavours which you like.

A Quick Note: British Flapjack is not the same as American Flapjack which is more of a pancake than this simple traybake.

What You'll Need

  • 1 cup/235 ml medium porridge oats
  • 3 cups/700 ml nuts and seeds (your favorite combination)
  • 1 cup/235 ml dried fruit (cranberries, raisins, sultanas)
  • 8 tbsp honey (runny)
  • 1 oz/25g sugar (dark brown)
  • 4 oz/115g butter (unsalted)

How to Make It

Heat a large deep pan on the stove. Add the oats and your nut and seed combination (do not add any fruit) and cook for five minutes, constantly stirring to toast the ingredients, a taking care not to burn, the mixture should just be golden brown.

Remove from the heat and leave to cool. Place the honey, dark brown sugar and butter into a saucepan. Melt, these together on medium heat, to completely dissolve the sugar.

 Cook for a further 5 minutes on a low heat, again, taking care not to burn. Turn off the heat and keep to one side.

Mix the toasted ingredients with the melted butter mixture to form a stiffish dough.

Grease a 20cm x 20cm / 8" x 8"/ square cake tin and line the bottom with a sheet of baking paper. Press the flapjack mixture firmly and evenly into the tin making sure to get into the corners.

Mark out squares and rectangles in the flapjack then place the tin in the fridge and leave for a couple of hours to set.

The Flapjack keeps well in an airtight tin.

Some Suggested Combinations for Museli Flapjack:

Mix dried apples, pears and apricots (cut into small pieces) with the dried cranberries (making 235 ml altogether).

Marmalade is another lovely addition with the bitter orange flavour, it does however, have more sugar. 

Mix 235 ml desiccated coconut into flax, sesame, pumpkin and sunflower seeds (700 ml in total)

If you want extra fibre, replace some of the seeds with a little wheat germ.