These gluten free flapjacks are a classic British tea time treat, with added seeds and dried cranberries for texture and flavour. Perfect for lunchboxes (this is a nut free recipe) and a real crowd-pleaser, they are bound to go down a treat.
Flapjacks are an easy bake to tailor too. While I’ve kept mine nut free to make them suitable for my daughter’s lunchbox (schools in the UK are generally nut free zones), you can add in walnuts, pecans or cashews if you like. Switch the cranberries or raisins, or the pumkin seeds for sunflower seeds. And so on.
As long as you keep the overall quantities consistent, these gluten free flapjacks will turn out wonderfully. Or for something a bit more chocolately, with extra crunch, try my Crunchy Chewy Cornflake Flapjacks recipe.
And for any confused US readers – who are used to “flapjacks” being a type of pancake – these are essentially baked oat bars, bound together with butter, brown sugar and golden syrup. If you cannot get hold of golden syrup, try light corn syrup as an alternative (however I have not tried and tested this).
Aren’t Oats Gluten Free Naturally?
Coeliacs and people following a gluten free diet need to use certified gluten free oats. While oats are naturally gluten free, they are often processed on the same equipment as gluten-containing grains (such as wheat and barley). The resulting cross contamination renders then no longer gluten free.
You can find gluten free oats in the free from aisle in supermarkets, or buy them in bulk online.
Some coeliacs cannot tolerate oats, due to having an additional intolerance to the protein avenin, contained in oats. Hence if you plan on making these for a coeliac friend, check with them first to ensure oats are okay for them.
Gluten Free Flapjacks Recipe
This recipe makes 12-16 flapjacks, depending on the size you want. 16 bars or 12 rectangular flapjacks that are slightly larger. Below you’ll find the full recipe, with some method pictures to help guide you through.
Any questions while you are making the flapjacks, please do message me on social media (@myglutenfreeguide) or email me at firstname.lastname@example.org. I’ll get back to you as soon as I can.
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Thanks so much! Laura xxx
Classic gluten free flapjacks with added pumpkin seeds and dried cranberries. A nut free recipe, making them lunchbox friendly!
- 200g unsalted butter
- 160g golden syrup
- 80g soft light brown sugar
- 360g gluten free rolled oats
- 80g dried cranberries
- 80g pumpkin seeds
- Pinch of Maldon salt flakes (optional)
- Cut the butter into small chunks and place in a medium non-stick saucepan, along with the golden syrup and light brown sugar. Place over and low-medium heat and warm the contents of the pan until the butter has melted, then for a further 2 minutes.
- In the meantime, add the gluten free oats, pumpkin seeds, cranberries and salt to a large bowl and mix with a wooden spoon. Preheat the oven to 180C (fan).
- Pour the melted butter and sugar from the saucepan into the bowl, over the dry ingredients. Mix everything together really well to completely combine into a flapjack mixture.
- Line the base and sides of a 20x30cm baking tin with non stick baking paper (you may also wish to grease the tin with a little butter, to ensure the paper stays put). Tip the flapjack mixture into the prepared tin and use the back of a fork to press it out and compact into an even layer.
- Place into the oven on the middle shelf and bake for 20 minutes, until golden on top. Then remove from the oven and leave to cool completely in the tin. If you try to slice it while warm it'll crumble.
- Once cooled, carefully lift the flapjack and baking paper out of the tin and onto a large chopping board. Cut into 16 bars, or 12 pieces if you want slightly larger flapjacks. Then store in an airtight container and enjoy at your leisure! They keep well for up to 5 days.
I hope you love making and eating these gluten free flapjacks! Stick around for more tasty gluten free recipes, like these:
Happy cooking! Laura xxx