Go Back
a slice of honey flapjack with a bite taken out of it topped with crushed almonds on a crinkled piece of parchment paper

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.

Category Bars, Snacks
Cuisine British
Keyword easy flapjacks recipe, flapjacks recipe honey, honey flapjacks
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Serves 12 flapjacks
Author Amanda | Naturally Sweet Kitchen


  • 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


  1. 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.
  2. Add the almonds to a food processor and pulse until roughly chopped. There should be a mixture of small and medium sized pieces.
  3. 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.
  4. 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.
  5. 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


  • 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.