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Raspberry White Chocolate Flapjacks

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5 from 3 reviews


Units Scale
  • 250g unsalted butter
  • 300g brown sugar
  • 150g golden syrup
  • 600g rolled oats
  • 225g raspberry jam
  • 100g white chocolate chunks


  1. Preheat oven to 175C and line a 20cm square baking tin with baking parchment
  2. In a medium saucepan set over a medium heat combine the butter, sugar and syrup. Stir together until melted. Set aside to cool slightly.
  3. Add the oats to a large mixing bowl and pour over the butter and sugar mixture. Stir together until everything is evenly combined.
  4. Pour half of the oat mixture into the prepared baking pan and press into an even layer. Drop spoonfuls of jam evenly over the oat layer, don’t smooth it out. You want there to be thick hunks of jam when you cut into the flapjacks. Sprinkle the chocolate chips over the jam.
  5. Add the remaining oat mixture over the jammy layer and level it off gently so not to upset the nice globs of jammy goodness.
  6. Bake for 25-30 minutes until golden in colour. 
  7. Allow to cool completely before removing the flapjacks from the pan and slicing. 


I cut the flapjacks into 16 small squares as they’re very sweet but you can cut them larger if you prefer.

You can use whichever flavour jam you like. Apricot would be a lovely substitute.

These are quite soft flapjacks so if you prefer them firmer bake for an extra 5-10 minutes.

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Brownies and Bars
  • Method: Baking
  • Cuisine: British