They’re chewy, they’re sticky, they’re loaded with soft dried fruit and covered in dark chocolate. These apricot flapjacks are impossible to resist! Perfect for a spot of easy weekend baking, flapjacks require such little effort and definitely satisfy a sweet tooth. Plus, they also happen to be gluten-free, dairy-free and vegan.
How to get that soft and chewy texture
- Don’t let the mixture boil – when melting together the butter, sugar and syrup, use a low temp, stir frequently and heat until the butter is just melted. If overheated, the mixture will become more caramelised which could result in an overly crisp flapjack.
- Use flaked oats – whole rolled oats won’t soften and stick together in quite the same way.
- Adding a little flour – I find that the addition of a small amount of gluten-free plain flour to the oat mixture gives the flapjacks an amazing softness.
How to stop flapjacks falling apart
Flapjacks can have a tendency to be a little crumbly. To prevent this, make sure to push the mixture firmly into the tin using the back of a spoon, to really squash all those oats together. Also, waiting until your apricot flapjack is completely cool before slicing into bars will help.
For even more fruity goodness, I also added some raisins to these apricot flapjacks. Feel free to swap these for sultanas, cranberries, chopped prunes or dates, or just go all out with the apricots! You could also use milk or white chocolate for the topping if you don’t need your flapjacks to be vegan/dairy-free.
Storing your apricot flapjacks
These will keep well in an airtight container for up to 5 days.
If you give these delicious, fruit-loaded sweet treats a go, don’t forget to let us know how you got on by leaving a comment and rating below. You can also tag us in your baking snaps on Instagram @BlueSkyEating. Enjoy! 🙂
Soft and Chewy Chocolate Apricot Flapjacks
- 200 g porridge oats (Flaked oats will work better than whole rolled oats for these. Make sure certified gluten-free if necessary.)
- 30 g gluten-free plain flour
- 1/4 tsp salt
- 120 g dried apricots (roughly chopped)
- 50 g raisins
- 150 g hard dairy-free margarine block or butter (I used Flora Plant Butter)
- 60 g golden syrup
- 100 g light brown sugar
- 50 g dark chocolate (make sure dairy-free if necessary)
- Preheat the oven to 180°C/160°C fan.
- Grease and line a small square baking tin – approx 7 x 7" to 8 x 8".
- Add the oats, flour, salt, raisins and chopped apricots to a large bowl and mix together with your hands.
- Chop the butter/hard margarine roughly into cubes and add to a medium saucepan. Add the brown sugar and golden syrup. Melt everything together over a low heat (don't let it boil).
- Pour the butter/sugar/syrup mixture over the oat mixture and stir well with a wooden spoon until the dry ingredients are completely coated.
- Spoon the flapjack mixture into the lined tin in an even layer. Spend some time pressing it down firmly with the back of a spoon to really squash the oats together. This will help to stop the flapjacks from crumbling later on.
- Bake for 20-25 minutes or until golden on the top.
- Once removed from the oven, let the flapjack cool in the tin for about 10 minutes, before transferring to a cooling rack.
- After 30 mins – 1 hour, melt the dark chocolate (in the microwave in 30 second bursts). Drizzle all over the top of the flapjack.
- Wait until the flapjack is completely cool before slicing.
Please note that nutritional information is based on estimated quantities and therefore not always 100% accurate.