Know what’s on your plate
Flapjacks
Calories & nutrition facts
retail
Nutrition facts
Per 100 g% DV- Calories 434 kcal —
- Protein 5.1 g 10%
- Carbohydrate 56 g 20%
- Fat 23 g 29%
- Saturated fat 10 g 51%
- Fibre 5.2 g 19%
- Sugars 29 g —
- Sodium 194 mg 8%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 86 µg 10%
- Vitamin C 0 mg 0%
- Vitamin E 2.2 mg 15%
- Thiamin (B1) 0.15 mg 13%
- Riboflavin (B2) 0.03 mg 2%
- Niacin (B3) 0.5 mg 3%
- Pantothenic acid (B5) 0.42 mg 8%
- Vitamin B6 0.04 mg 2%
- Biotin (B7) 8 µg 27%
- Folate (B9) 8 µg 2%
Minerals
- Calcium 52 mg 4%
- Iron 1.9 mg 10%
- Magnesium 47 mg 11%
- Phosphorus 177 mg 14%
- Potassium 207 mg 4%
- Zinc 1.1 mg 10%
- Copper 0.17 mg 19%
- Manganese 1.8 mg 78%
- Selenium 3 µg 5%
Similar foods
Questions about Flapjacks
How do you make traditional oat flapjacks?
Melt butter with golden syrup and sugar, stir in porridge oats, then press the mixture firmly into a lined tin. Bake at 180 °C for about 20–25 minutes, until the edges are golden; it will firm up as it cools.
How do you make flapjacks chewy rather than crunchy?
Bake them just until the edges turn golden, rather than waiting for the whole surface to brown. Press the mixture firmly into the tin and let it cool completely before cutting; extra baking makes a drier, crunchier flapjack.
How should you store homemade flapjacks?
Once completely cool, keep flapjacks in an airtight tin at room temperature. Separate layers with baking paper to stop them sticking together; they usually keep well for about a week.
Can you freeze flapjacks?
Yes. Cut them into squares, wrap or layer them with baking paper in a freezer-safe container, and freeze for up to three months. Let them thaw at room temperature before eating.
What can you add to flapjacks?
Stir raisins, chopped dried apricots, or a handful of seeds into the oat mixture before baking. For chocolate flapjacks, press chocolate chips into the mixture after it comes out of the oven, so they soften without scorching.
What can you use instead of golden syrup in flapjacks?
Honey or maple syrup can bind the oats, but both give a different flavour and may make the flapjacks softer. Use the same amount, and bake until the edges are golden; avoid reducing the syrup too much or the mixture may crumble.
Are British flapjacks the same as American flapjacks?
No. In British usage, flapjacks are usually baked oat bars made with oats, butter and syrup; in American usage, the name commonly means pancakes. If you are following a recipe, check which meaning it uses.
Source: CoFID (UK) 11-814 · per 100 g · carbohydrate per EU label, fibre excluded
