Recipes

Peanut butter & wildfarmed oat flapjack

Flapjacks don’t need to be complicated. They’re delicious even in their simplest form: oats, butter, golden syrup and sugar.

One of the things we love most about this humble British bake is that the possibilities for add-ins are almost endless.

This easy recipe is packed with crunchy peanut butter, juicy dried fruit, citrus zest and Wildfarmed oats, creating the perfect balance of sweet, nutty and zesty flavours. The only difficult part? Waiting for it to cool before tucking in.

Makes

Approximately 16 flapjacks

Ingredients

400g Wildfarmed oats (or any rolled oats – for gluten free, use certified gluten free oats)
200g crunchy peanut butter
150g unsalted butter
150g light brown sugar
100g honey
75g dried cranberries
75g dried apricots, chopped
75g raisins
Zest of 3 oranges
Zest of 3 lemons

Method

Preheat the oven to 160°C.
In a large mixing bowl, combine the oats, dried cranberries, chopped apricots, raisins, orange zest and lemon zest.
Place the butter, peanut butter, honey and light brown sugar into a saucepan. Gently heat over a low to medium heat until fully melted and combined.
Remove from the heat. Avoid boiling the mixture as this can make it difficult to work with and may affect the final texture.
Pour the melted mixture over the oat mixture and stir well until everything is evenly coated.
Transfer to a lined baking tray or tin and press down firmly into an even layer.
Bake for 25–30 minutes, or until lightly golden on top.
Allow to cool completely before placing in the fridge to firm up. Once chilled, remove and slice into portions.
For the best texture, remove from the fridge around 30 minutes before serving. The flapjack should be soft, chewy and easy to bite into.

Chef’s Tip

Flapjacks are incredibly versatile. Swap in your favourite dried fruits, seeds or nuts depending on what’s available. The combination of tangy cranberries, sweet apricots and bright citrus zest works particularly well with the rich peanut butter.