Easy and Healthy Muesli Flapjack

By
Elaine Lemm
Elaine Lemm
Elaine Lemm
Elaine Lemm is a renowned British food writer, classically trained chef, teacher, and author with over 25 years of experience writing about British food and cooking.
Learn about The Spruce Eats' Editorial Process
Updated on 04/8/21
Muesli Flapjack Recipe

The Spruce
Prep: 5 mins
Cook: 10 mins
Chill Time: 2 hrs
Total: 2 hrs 15 mins
Servings: 8 servings
Nutrition Facts (per serving)
529 Calories
39g Fat
39g Carbs
12g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 529
% Daily Value*
Total Fat 39g 50%
Saturated Fat 10g 52%
Cholesterol 33mg 11%
Sodium 22mg 1%
Total Carbohydrate 39g 14%
Dietary Fiber 5g 19%
Total Sugars 26g
Protein 12g
Vitamin C 1mg 7%
Calcium 113mg 9%
Iron 3mg 17%
Potassium 487mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Flapjack is by far one of the most popular traybakes in British food. It could be because they are so quick and easy to make and nutritious too. There are many, many styles of flapjack with almost any combination of nuts, seeds, fruit, and oatmeal bound together with golden syrup and a little butter.

There is no baking in the oven, just a little stove-top cooking. This flapjack is muesli-based and contains a hefty dose of nuts, seeds, or fruit you like following the measures below which use volume (use a glass measuring jug) rather than weight. With this recipe, you have the creative freedom to create a flapjack with flavors that you like.

Ingredients

  • 1 cup porridge oats

  • 3 cups raw mixed nuts and seeds

  • 1 cup dried fruit, such as cranberries and raisins

  • 8 tablespoons honey

  • 1 ounce dark brown sugar

  • 4 ounces (8 tablespoons) unsalted butter

Steps to Make It

  1. Gather the ingredients.

    Muesli Flapjack Recipe ingredients
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  2. Heat a large deep pan on the stove. Add the oats, nuts, and seed combination (do not add any fruit) and cook for 5 minutes, constantly stirring to toast the ingredients. Take care not to burn. The mixture should just be golden brown.

    Add the oats, nuts, and seed combination to pan
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  3. Remove from the heat and leave to cool.

    remove Muesli Flapjack mixture from heat
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  4. Place the honey, dark brown sugar, and butter into a saucepan. Melt, these together on medium heat, to completely dissolve the sugar. 

    honey, dark brown sugar, and butter in a saucepan
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  5. Cook for a further 5 minutes on low heat, again, taking care not to burn. Turn off the heat and keep to one side.

    Cook for a further 5 minutes on a low heat
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  6. Mix the toasted ingredients with the melted butter mixture and the fruit to form a stiffish dough.

    Mix the toasted ingredients with the melted butter mixture
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  7. Grease an 8- x 8-inch square cake tin and line the bottom with a sheet of baking paper. Press the flapjack mixture firmly and evenly into the tin making sure to get into the corners.

    Press the flapjack mixture firmly and evenly into the tin
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  8. Cut out squares and rectangles in the flapjack, then place the tin in the fridge and leave for a couple of hours to set.

    cut the Muesli Flapjack into squares or rectangles
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  9. The flapjack keeps well in an airtight tin. Enjoy!

    Muesli Flapjack Recipe in tin
    The Spruce

Recipe Variations

  • Mix dried apples, pears, and apricots (cut into small pieces) with the dried cranberries (making 1 cup altogether).
  • Marmalade is another lovely addition to the bitter orange flavor. It does, however, have more sugar. 
  • Mix 1 cup desiccated coconut into flax, sesame, pumpkin, and sunflower seeds (3 cups in total).
  • If you want extra fiber, replace some of the seeds with a little wheat germ.

How to Store and Freeze

  • Homemade flapjacks last up to seven days if kept in an airtight container.
  • Freeze flapjacks individually double wrapped in a plastic wrap and then placed a freezer bag. They will last for up to three months.