Apricot and sunflower flapjacks recipe

Name: Apricot and sunflower flapjacks
Yield: Serves 20
Ingredients: 1tbsp vegetable oil – to grease tin; 200g unsalted butter; 75g demerara sugar; 200g golden syrup; 400g oats – gluten free; Pinch of salt; 150g sunflower seeds; 150g dried apricots, roughly chopped

See method

Serves 20
10mins to prepare, 30mins to cook
257 calories / serving

Vegetarian

Shop your ingredients

Tesco Pure Vegetable Oil 1L
Aldi Price Match
1tbsp vegetable oil – to grease tin
£1.45
£1.45/litre
Tesco British Unsalted Butter 250G
Aldi Price Match
200g unsalted butter
£1.85
£7.40/kg
Billingtons Demerara Sugar 500G
75g demerara sugar
£2.25
£4.50/kg
Tesco Golden Syrup 680G
200g golden syrup
£1.80
£2.65/kg
Quaker Rolled Porridge Oats 1kg
£2.25 Clubcard Price
(£2.25/kg)
Offer valid for delivery from 01/09/2026 until 28/09/2026
400g oats – gluten free
£2.95
£2.95/kg
Tesco Cooking Salt 1.5Kg
Pinch of salt
£1.90
£1.27/kg
Tesco Sunflower Seeds 150G
150g sunflower seeds
£1.80
£12.00/kg
Whitworths Chopped Apricots 140G
Any 2 for £3.40 Clubcard Price - Selected Whitworths Dry Fruits & Nuts
Offer valid for delivery from 02/09/2026 until 02/09/2027
150g dried apricots, roughly chopped
£2.20
£15.71/kg

Method

Grease and line a 20cm square cake tin. Preheat the oven to 180°C/350°F/ Gas mark 4. Place the syrup, butter and sugar into a large saucepan and heat gently until the butter and sugar have melted into the syrup. Turn the heat off. Stir in the oats and salt.
Add the sunflower seeds and apricots mixing so that all the ingredients are well combined. Pour the mixture into the prepared tin and spread evenly.
Bake in the preheated oven for 25 minutes or until golden brown. Place the tin on a wire cooling rack and leave to cool. Remove from the tin and cut into squares when completely cool.