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Blueberry Flapjacks

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Mmmm indulgent blueberry flapjacks that are soft, squidgy, chewy and covered with a white chocolate drizzle. Great with a coffee and fab as a lunchbox filler.

This is just the perfect traybake. Using fresh blueberries in flapjacks gives them a jammy, sticky texture that melts into the oats making them just so delicious.

And just to make the blueberry flapjacks extra indulgent we’ve drizzled them with melted white chocolate.

This is the tray bake I make a lot at home because one of my children is allergic to gluten and these flapjacks are naturally gluten free so it’s a snack she can enjoy freely.

homemade blueberry flapjacks with white chocolate drizzle cut into squares

Ingredients For Blueberry Flapjacks

  • 150g unsalted butter
  • 50g soft brown sugar
  • 2 tbs golden syrup
  • 220g rolled oats – when I making these gluten free I usually use the supermarket own brand free-from range.
  • 100g fresh blueberries
  • 100g white chocolate

Equipment Needed

  • Weighing scales
  • Large saucepan
  • Wooden spoon
  • 20cm square baking tray
  • Baking paper
  • Smaller saucepan
  • Glass or metal jug
  • Dessert spoon

How To Make Blueberry Flapjacks

  • Preheat the oven to 180C / 350F / Gas mark 4
  • Grease and line 20cm square tin with butter and baking paper 
  • Next add the butter, brown sugar and golden syrup to a large deep pan over a low heat on the hob. Stir everything together gently as it melts in the pan.
  • Then add the rolled oats and instant porridge into the pan with the melted butter, syrup and sugar. Mix everything together well so that all the oats are coated in the buttery syrup.
  • Tip in the fresh blueberries – and mix them into the syrup coated oats.
  • Next tip the mixture into the baking tin and pat it all down tightly into the tin with the back of spoon. 
  • Bake in the oven for 15 minutes. Then remove from the oven and place the tin onto a wire cooling rack.
flapjacks with blueberries fresh from the oven in a baking tin
  • Top the flapjacks in white chocolate drizzleonce the flapjacks are cooled melt the chocolate ready for topping. Do this by breaking the chocolate into chunks and putting it into a jug, stand the jug in a pan of boiling water and stir carefully until fully melted.
  • Drizzle the melted chocolate over the top of the cooled flapjacks to make a lined pattern.
blueberries and white chocolate flapjacks in the tray uncut drizzled in melted white chocolate
  • Then put the flapjacks into the fridge for at least a couple of hours to set hard.
  • Once the flapjacks are hardened remove them from the fridge.
  • Slice the blueberry flapjacks – lift the flapjacks out of the tin and place onto a chopping board then peel the paper away from the edges. Cut the flapjacks into 12 equal pieces.
blueberry flapjacks sliced into squares on a piece of brown baking paper

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How To Store Blueberry And White Chocolate Flapjacks

I store the sliced flapjacks in an airtight container in the fridge – they’ll last 2 days.

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Yield: Makes 12

Blueberry Flapjacks

two flapjacks with blueberries on a white table with fresh blueberries next to them

Deliciously indulgent flapjacks with fresh blueberries and white chocolate drizzle

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

  • 150g butter (unsalted) 
  • 50g soft brown sugar
  • 2 tbs golden syrup
  • 50g instant porridge 
  • 220g rolled oats 
  • 100g blueberries
  • 100g white chocolate 

Instructions

  1. Preheat the oven to 180C / 350F / Gas mark 4
  2. Grease and line 20cm square tin with butter and baking paper
  3. Next add the butter, brown sugar and golden syrup to a large deep pan over a low heat on the hob. Stir everything together gently as it melts in the pan.
  4. Then add the rolled oats and instant porridge into the pan with the melted butter, syrup and sugar. Mix everything together well so that all the oats are coated in the buttery syrup.
  5. Tip in the fresh blueberries – and mix them into the syrup coated oats.
  6. Then tip in the fresh blueberries – and mix them into the syrup coated oats.
  7. Bake in the oven for 15 minutes. Then remove from the oven and place the tin onto a wire cooling rack.
  8. Top the flapjacks in white chocolate drizzle – once the flapjacks are cooled melt the chocolate ready for topping. Do this by breaking the chocolate into chunks and putting it into a jug, stand the jug in a pan of boiling water and stir carefully until fully melted.
  9. Drizzle the melted chocolate over the top of the cooled flapjacks to make a lined pattern.
  10. Then put the flapjacks into the fridge for at least a couple of hours to set hard.
  11. Slice the blueberry flapjacks – lift the flapjacks out of the tin and place onto a chopping board then peel the paper away from the edges. Cut the flapjacks into 12 equal pieces.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 237Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 29mgSodium: 94mgCarbohydrates: 25gFiber: 2gSugar: 11gProtein: 3g

Nutritional content will vary depending on the exact ingredients you use and how careful you are with measuring - this nutritional information is given as a general guide only and may not be accurate - you should always calculate your own nutritional information especially if you have specific dietary requirements.

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