Easy Honey Almond Flapjacks
This easy flapjacks recipe is made with 6 simple ingredients in under 30 minutes! These flapjacks are naturally sweetened with honey and packed with crunchy almonds, perfect for an afternoon or mid-morning snack with a hot cup of coffee or tea.
An easy flapjacks recipe naturally sweetened with honey
I adore flapjacks. They’re such an easy snack or dessert option to throw together at a moment’s notice and use only pantry staple ingredients.
Ever since I posted my Sugar Free Flapjacks, I’ve had tons of people asking whether you can make flapjacks easily with honey instead of golden syrup. And the answer is a resounding YES!
My favourite combination right now is this honey and almond version.
I love the mellow sweetness the honey imbues in the bars alongside the hearty crunch of the almonds. This is a super easy flapjacks recipe too! All you need is 25 minutes, a food processor, and 6 ingredients to make this delicious refined sugar free bake.
Ingredients in these honey flapjacks
Did I mention there are only SIX ingredients in this recipe? Let me say it a little louder for the people in the back! Here’s what you’ll need to make them:
- Almonds: I typically use raw nuts for this recipe, but roasted would give the bars an extra depth and nuttiness!
- Rolled oats: Please use jumbo or rolled oats to make this easy flapjack recipe. Porridge oats are too fine and will make the bars gummy.
- Unsalted butter: By using unsalted butter, we can control the salt in the recipe; however, if you only have salted, just leave out the extra salt listed.
- Honey: Obviously, we can’t make these honey flapjacks without the star ingredient! I love using florally honey for extra flavour, but any nice runny honey will do.
- Sea salt: Gotta have that seasoning when you’re baking with oats!
- Vanilla extract: For a bit of extra sweetness and flavour.
How to make flapjacks with honey
I love how easy it is to make flapjacks with honey instead of brown sugar and golden syrup. This method only takes about 25 minutes of your time because we’re using a food processor for most of the work! Here’s how to make it:
1. Roughly chop the nuts
Add the nuts to the food processor and pulse until the nuts are roughly chopped. There should be some smaller and larger pieces for extra texture.
2. Make the dough
Tip the rest of the ingredients into the processor with the nuts. Pulse 5-6 times until the mixture is combined and starting to stick together. Don’t over mix it or you’ll lose all of the oats’ texture.
3. Press the dough into the pan
Grease and line a 20cm square baking tin with non-stick parchment paper and then add the dough and press it down very firmly.
4. Bake the flapjacks
Put the honey flapjacks into the oven and bake until golden! Be sure to leave it to cool in the tin before slicing.
Full details are in the recipe card at the end of this post.
Watch the recipe video
More of a visual learner? Me too! Check out how I make this Easy Honey Almond Flapjacks recipe here:
Easy Flapjacks Recipe Q&A
Why are my flapjacks falling apart?
The main reason flapjacks fall apart is the ratio of dry ingredients to liquid ingredients. You need enough sticky liquid ingredients to bind the dry together.
Check the recipe: did you use the correct measurements? Did you substitute an ingredient? Deterring from the recipe in any way will likely have an adverse effect on the result.
Similarly, not baking the bars for long enough or overbaking can result in crumbly flapjacks. Be sure to follow the recipe exactly and keep an eye on the colour of the bars. Once they’re golden on top and crispy around the edges, they’re done.
Should flapjacks be soft when they come out of the oven?
Yes! A slight squidginess to the middle of the bars is fine. This means they’ve retained some moisture and won’t be completely dry once they’re cooled. The flapjacks will continue cooking in the pan as they cool.
Is a flapjack healthy?
Typically not as they are traditionally packed with brown sugar and golden syrup. However, there are swaps you can make to make them healthier – such as using a natural sweetener like honey in place of the sugar, reducing the amount of butter, or adding in heart-healthy nuts and seeds.
How can you tell a flapjack is cooked?
You can tell flapjacks are cooked by the colour and texture. They should be golden on top and browned along the edges with a slight crispness. The middle should be a bit soft and squidgy as they will continue to cook as they cool.
Are rolled oats porridge oats?
No. Rolled oats are the full pressed grain; whereas porridge oats are processed smaller to cook faster.
Porridge oats generally aren’t good for baking as they turn bakes stodgy and gummy.
How long will flapjacks last?
Flapjacks generally last 5-7 days at room temperature in a sealed container. To make them last longer, you can freeze leftover slices for up to 3 months.
How long does this easy flapjacks recipe take to set?
About 1 hour. Leave them to cool in the pan until they are at room temperature before slicing. This will ensure they don’t fall apart.
Tips for making this recipe perfectly
- Pulse, don’t blend, the oats. This will ensure you retain some lovely chewy texture and don’t end up with stodgy flapjacks.
- Pack it down firmly in the tin. Make sure you press the dough firmly into the tin. This will help the flapjacks stay together and reduce crumbliness.
- Cool these flapjacks completely in the tin. If you try to remove the bars too early, they will likely fall apart. It’s best to leave them to come to room temperature in the tin before you try and slice them as they will continue to cook from the residual heat.
- Pimp it up with some almond extract. I love adding a dash of almond extract (just ¼ to ½ teaspoon) to the mixture to amp up the almond flavour in this easy flapjacks recipe. Give it a go!
Looking for more easy dessert recipes?
Sugar Free Apple Cinnamon Flapjacks
White Chocolate Cranberry Muffins
Apple Crumble Cookies
No-Bake Peanut Butter Flapjacks
Caramel Apple Crumble
Apple Slice
Sugar Free Banana Chocolate Chunk Muffins
No-Bake Peanut Butter Cookies
Ginger Pear Muffins
If you make this recipe, let me know by snapping a picture and tagging me on Instagram @naturallysweet_kitchen. I love seeing your creations and sharing them in my Stories. Or let me know you love this Easy Honey Almond Flapjacks recipe by leaving a comment and rating below!
Easy Honey Almond Flapjacks
This easy flapjack recipe is made with 6 simple ingredients in 25 minutes! Naturally sweetened with honey and packed with crunchy almonds and chewy oats.
Ingredients
- 100 g raw or roasted unsalted almonds
- 250 g rolled oats (jumbo)
- 150 g unpasteurised honey
- 125 g unsalted butter, melted
- ½ tsp fine sea salt
- ½ tsp pure vanilla extract
Method
- Preheat the oven to 190ºC (375ºF) and grease and line a 20cm (8 inch) square baking tin with non-stick parchment paper. Leave a bit of paper overhanging for easy removal.
- Add the almonds to a food processor and pulse until roughly chopped. There should be a mixture of small and medium sized pieces.
- Tip the oats, honey, melted butter, salt, and vanilla extract into the processor with the nuts and then pulse 5-6 times until combined. Don’t over-mix the dough or you’ll lose all of the oats’ texture – pulse just until it starts to clump together.
- Scrape the dough into the prepared tin and press it down very firmly with your hands or the back of a measuring cup. Bake the flapjacks for 15-18 minutes or until the top is golden brown and the edges are a bit darker and slightly crispy. There will be a slight softness to the middle of the bars and that’s okay.
- Leave the flapjacks in the tin on a wire rack to cool completely before lifting them out and slicing. Enjoy with a final drizzle of honey and a sprinkle of chopped almonds.
Recipe Video
Notes
- If you feel so inclined, feel free to add a ¼ – ½ tsp of almond extract as well for extra almondy goodness.
- These bars will keep sealed in an airtight container at room temperature for 5-7 days. Freeze any remaining leftovers for 3 months. Defrost at room temperature.
Lovely would like to know the nutrition information so I can work out my weight watchers points.
Hi Angela! I don’t provide calorie or carb counts on my recipes intentionally because I encourage inuitive eating and a balanced 80/20 lifestyle over stressing about counting. You can read more about my ethos here. If you’d like to input the information into one of the many online calculators available, of course you’re more than welcome to. I hear this one is good! Hope that helps!