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These oat‑and‑apricot bars are a modern take on the classic British flapjack, a baked oat slice made with butter, brown sugar, and syrup. Apricots, native to Central Asia and dried for millennia, were traded widely via the Silk Road and later incorporated into sweet grain-based treats .
Ingredients
- 1 cup rolled oats
- ½ cup desiccated coconut
- ½ cup chopped dried apricots
- ½ cup brown sugar
- 1 cup cake flour (or whole wheat flour for a healthier version)
- 1 tsp baking powder
- 125g butter (melted)
- 2 tbsp golden syrup or honey
- Pinch of salt
Directions
- Preheat oven to 180°C and line a baking tray.
- Mix oats, coconut, apricots, sugar, flour, salt, and baking powder in a bowl.
- In a saucepan, melt butter and stir in the syrup.
- Combine wet and dry ingredients. Mix well until sticky.
- Press mixture into a greased or lined tray. Flatten evenly.
- Bake for 20–25 minutes until golden brown.
- Cool before cutting into squares. Store in an airtight container.
Great for: Lunchbox snacks, road trips, tea-time treats.
