Date flapjacks

A slate board topped with slices of golden oat flapjacks, drizzled with peanut butter

Bake these date flapjacks, then check out our classic flapjacks, healthy flapjacks, vegan flapjacks and more flapjack recipes.

  • 2747
  • Total time 35 minutes
  • Note + cooling
  • Difficulty Easy


  • unsalted butter 100g, plus extra for the tin
  • golden syrup 100g
  • crunchy peanut butter 250g
  • rolled oats 200g
  • mixed seeds 50g
  • medjool dates 75g, pitted and chopped


  • Step 1

    Heat the oven to 180C/fan 160C/gas 4. Butter a 20cm square baking tin and line with baking paper. Melt together the butter, golden syrup and 200g of the peanut butter in a small pan until smooth and evenly combined. Tip into a large bowl with the oats, seeds and dates. Mix well. Scrape the mixture into the prepared tin and smooth the top using a rubber spatula. Bake for 20-25 minutes or until golden on top.

    Step 2

    Whisk the remaining 50g of peanut butter with 2-3 tbsp of hot water from the tap until it is a drizzling consistency. Leave the flapjacks to cool for 5 minutes in the tin, then drizzle with the peanut butter and cut into 12 rectangles using a cutlery knife. Leave to cool completely, then serve.

Nutritional data

  • kcals 331
  • fat 21.3g
  • saturates 6.8g
  • carbs 23.8g
  • sugars 11.4g
  • fibre 3.8g
  • protein 9.1g
  • salt 0.4g

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