Fruity flapjacks

There's a certain place in everyone's heart for a Fruity Flapjack. Sweet fruity deliciousness with the added crunch of Scottish oats makes a fruity flapjack the sweet treat that deserves a revival!

Easy to make fruity flapjacks that you can customise with your own favourite dried fruit and nut mixtures. The chewy flapjacks are made with golden syrup and a mixture of dried fruits and seeds. It's my best ever fruity flapjacks recipe that the whole family loves!

These classic fruit flapjacks are soft, chewy and so delicious. They make the perfect lunchbox treat or afternoon pick me up!

This delicious fruity flapjacks recipe is the ideal if you only have small amounts of raisins and other ingredients. I'll also talk about substitutes.

Perk up your flapjack with berries, cherries and seeds! This easy fruity flapjack recipe is a great teatime treat. There’s nothing complicated involved, just a bit of melting and mixing. Made with our Carnation Condensed Milk and packed with energy - this Fruity Flapjack will be the new go-to snack for everyone in the house.

Satisfy your sweet tooth with these Fruity Flapjacks. In the UK, flapjacks range from crumbly to moist, but this recipe creates chewy, moist fruit flapjacks with crispy edges. Fresh out of the oven, they have a soft, gooey texture that firms up, resulting in a moist, sticky treat. With golden syrup, these flapjacks are sweetened perfectly and have a caramelised richness that's simply irresistible.

This easy flapjack recipe is filled with seeds, apricots and sultanas – perfect for snacks or an after-school treat.

Toast oats before mixing them into the dough to make these fruity cookies, a delicious hybrid of syrupy flapjacks and coconut macaroons

Easy to make and ready in half an hour, these fruity flapjacks are the perfect afternoon treat or lunchbox snack for the week ahead. Top tip: make sure you do use porridge oats for these, if you use jumbo oats they won’t stick together

Gill Meller's flapjacks use up sticky, fruity mincemeat filling and you can customise them in all sorts of ways: add bashed walnuts or pecans instead of seeds; scatter in dried apricot pieces, cranberries, chopped figs or dates; a pinch of cinnamon wouldn’t go amiss, or even a hint of rosemary. We like to serve them just warm with vanilla ice cream or cold with a nice mug of hot tea.