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100g butter

250g Whole Jumbo Oats

100g organic oats

3 tbsp golden syrup

50g dark chocolate

50g milk chocolate

50g sugar


60g dark or white chocolate, melted to drizzle on top


Pre-heat the oven to 180°C and line a 21cm square tin with baking paper.

Add the butter, golden syrup and sugar to a saucepan and gently heat until they have melted together and the sugar dissolved.

Melt the dark and milk chocolate in a glass bowl above a saucepan of gently boiling water (don’t let the water reach the bowl). Then pour the chocolate into the melted butter mix and stir.

Add the oats to the saucepan with the melted chocolate, butter, sugar and golden syrup and mix until thoroughly combined.

Pour the chocolate oat mixture into the prepared tin, making sure it is pressed into the corners and smoothed across the top. Place in the oven on the middle shelf  and bake for 20 minutes.

Remove the flapjack from the oven, place on a wire rack and leave to cool.

When completely cool, slice into 16 squares and drizzle with more melted chocolate.

Store in an airtight container and eat within 5 days.

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  • Whole Jumbo Oats

    Whole Jumbo Oats