Raspberry honey flapjacks

Make these easy raspberry honey flapjacks using just five ingredients. Serve with a cuppa for a perfect mid-morning pick-me-up, or freeze for a later date

  • Prep:10 mins
    Cook:25 mins
  • Easy

Nutrition per serving

  • kcal 265
  • fat 12g
  • saturates 7g
  • carbs 34g
  • sugars 17g
  • fibre 2g
  • protein 3g
  • salt 0.3g


  • 150g butter
  • 150g light brown soft sugar
  • 4 tbsp honey (we used heather honey)
  • 300g porridge oats
  • 100g frozen raspberries


Need ideas for Burns Night?

These easy oaty bars are the perfect treat for Burns Night on 25 January. Serve warm with a dollop of whisky-spiked double cream for a delicious twist on cranachan, a traditional Scottish dessert. 



  1. Heat oven to 200C/180C fan/gas 6 and line a 20 x 20cm baking tin with parchment. Melt the butter, sugar, honey and a pinch of salt in a pan. Once the mixture is bubbling and combined, stir in the oats.

  2. Tip the oat mixture into the lined baking tin and press down with your fingers or the back of a spoon. Scatter over the raspberries, then lightly press them into the oat mixture. Bake for 25-30 mins until golden brown. Leave to cool, then cut into 9 or 12 flapjacks.

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