Maple, Pistachio and Cranberry Flapjack Recipe

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serves: 12
Skill: easy
Prep: 10 min
Cooking: 25 min

Nutrition per portion

Calories 345 kCal 17%
Fat 17g 24%
  -  Saturates 8g 40%


  • 150g (5oz) butter
  • 50g (2oz) golden caster sugar
  • 100g (4oz) maple syrup
  • 100g (4oz) golden syrup
  • 275g (9½oz) porridge oats
  • 75g (3oz) pistachios, shelled
  • 175g (6oz) dried berries and cherries (we like Forest Feast, available from larger supermarkets)
  • 50g (2oz) white chocolate chips
  • you will need
  • 18cm (7in) square shallow cake tin, lined with tinfoil


  • Heat the oven to 180 C, 160 C fan, 350 F, gas 4. Place the butter, caster sugar, maple syrup and golden syrup in a pan and heat until the butter has melted. Add the porridge oats, pistachios, berries and cherries, and stir the mixture well.

  • Spread the mixture in the cake tin and press down well. Bake for 25 minutes until just golden brown around the edges.

  • Remove from the oven and sprinkle with the white chocolate chips while still hot. Leave to cool in the tin before turning out and cutting into slices.

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(108 ratings)
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