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Lemon and blueberry flapjacks

Sat, 16 October, 2021

Flapjacks are my snack of choice when I go hiking. This is my copycat recipe of Graze Lemon Blueberry Superfood Flapjacks. Only better.

lemon blueberry flapjacks

When I’m out of the kitchen…

Last summer I climbed Snowdon, the highest mountain in Wales and one of the most famous landmarks in UK. That was certainly an achievement, marred only by a 40-minute queue to the summit made up of idiots waiting to take a selfie at the VERY TOP!

Needless to say I didn’t bother – the achievement was just as satisfying two metres lower down.

snowdon summit queue

A fun fact digression: never, EVER say ‘Mount Snowdon’. The Welsh name is Yr Wyddfa which means ‘grave’ (allegedly of a giant buried underneath the rocks) and ‘Snowdon’ comes from Old English ‘Snow Dun’ – snow mountain. Hence if you say ‘Mount Snowdon’ you will really be saying ‘Mount Snow Mountain’, which makes you sound like a wally.

Mountain facts

To all you Alpine, Andes and Appalachian hikers wetting yourself laughing at my pathetic effort of 1085 metres climb, let me remind you I’m pushing sixty and don’t do mountain climbing as a hobby.

Wielding spatulas is my forte, rather than making proper use of those weird telescopic poles you need to adjust every time uphill changes to level to downhill, which also make it impossible to wipe your nose or check the GPS.

Also, it’s worth pointing out that Snowdon’s height is 1,085m but its prominence (elevation of the summit relative to the elevation of the foot of the mountain above the sea level) is 1,038m because of its location practically at the coast, so there’s far more to climb than your other average mountains!

I mean: the Mount Everest base camp is at 6,000m! A piece of cake from there to the top!

flapjacks with lemon and freeze dried blueberries

Flapjacks in the mountains

Joking aside, I was ecstatically pleased with myself once we reached the (almost) summit. And there, in dense fog and piercing wind, perched on a damp boulder, I had the best meal I’d had in absolute ages: a square of lemon and blueberry flapjack.

It wasn’t homemade; I’m not such a weirdo to bake stuff on holidays, but a reasonably respectable commercially made one, with only a few dodgy ingredients in the list (chicory root fibre, lecithin and xantan gum. You know, just the everyday cupboard staples…).

Obviously, it was so incredibly tasty because anything would be in the circumstances, but the delight made me want to replicate the flapjacks at home. Without the gum or the lecithin.

Which creates a well-known to home flapjack-makers problem: crumbly, falling to bits texture. It is silly easy to make and you can play with flavour or crunchy additions, but try to pick a square and it disperses in your fingers into hundreds of (very tasty) crumbs.

It clearly wants to be granola rather than flapjack.

easy lemon blueberry flapjacks

How to stop flapjacks from falling apart?

There are zillions of tips on how to make flapjacks keep it together. Mine is twofold: first, add something binding to the mix apart from jumbo oats, which I love to use but they don’t tend to stick together.

That something can be plain flour, just a couple of spoonfuls, or finest oatmeal. Of course, flapjacks can be made just from oatmeal not rolled oats, and they will gel better, but I don’t like them as much. It wasn’t what I had on top of Snowdon.

The other tip is pressing it to submission. When the tin is out of the oven, let it stand for five minutes, then press the flapjack down in the tin with a board, tray, or another tin that will fit inside and cover as much of the flapjack surface as possible.

Weighing the board down with pans or tins will press the flapjack down and compact it. Leave it until it’s completely cold before cutting into squares or bars.

homemade lemon and blueberry flapjacks

How long do flapjacks keep?

There’s nothing particular in them to go off unless you mix in fresh fruit.

If you store them in an airtight container they will keep for up to a month, but I find my stock mysteriously shrinks day after day and gone within a week, usually.

More oats recipes

Let’s start with the basics, shall we? Homemade granola might not be cheaper than shop-bought but it has no ‘flavourings’ (let’s face it: those are E-numbers except for some reason manufacturers are allowed to get away with stating only ‘flavourings’ instead of listing the actual chemicals they put in there) or weird oils you would not store at home.

That was breakfast. For lunch something savoury: oatcakes. Again, the advantages of homemade ones are obvious. And an apple with a couple of oatcakes to finish your lunch with is simply lovely, and healthier than a bag of Maltesers.

And a rival flapjack flavour: orange and ginger. This one has a higher sugar content so cuts better.

flapjacks in 30 minutes

More bars and squares recipes

This is a variation on the flapjack theme: oats and dried fruit bars.

Date and nut squares do not make any claim to health whatsoever – they are pure indulgence, and how!

And then there’s raspberry and almond slice on a sponge base: a traybake cut into slices.

Lemon and blueberry flapjacks

Servings: makes 18 flapjacksTime: 30 minutes


  • 200g (134 stick) unsalted butter
  • 80g (12 cup minus 1 tbsp.) light brown sugar
  • 40g (14 cup) golden syrup
  • 1 lemon, zest and juice
  • 300g (313 cup) rolled oats
  • 50g (12 cup minus 1 tbsp.) fine oatmeal
  • 15g (14 cup) freeze-dried blueberries


Note: you can use standard dried blueberries instead of freeze-dried, except they are usually artificially sweetened.

1. In a saucepan over medium heat melt the butter with the sugar and syrup. Add the lemon zest and juice and simmer gently till the sugar mostly dissolves. Stir in the oats, fine oatmeal and blueberries.

cooking flapjack mix

2. Preheat the oven to 180C fan if available/350F/gas 4. Line a rectangular tin about 22 x 35cm or similar with parchment.

3. Press the flapjack mix into the tin evenly using the back of a spoon or the bottom of a tumbler. Bake for 20 minutes.

baking flapjack

4. Remove the tin from the oven and let it stand for 5 minutes. Score the flapjack for cutting with a serrated knife, then cover it with a board, tray or another baking dish to fit inside the tin and to cover most of the flapjack. Weigh it down to press and compact the flapjack – it will stop it from crumbling. Leave to cool.

5. When cold, cut the flapjack into squares or slices and keep in an airtight container for up to 10 days.

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Anna @ CuisineFiend
Hi Gloria - the recipe has freeze-dried blueberries which are very light and so 15g is a lot. They are also completely dry which is why I recommend using them in this recipe. Frozen blueberries might make the mix a bit too wet so the baking time should be longer. But I'd be curious to know what the outcome will be.
8 days ago
This is a lovely easy recipe for beginners in the flapjack world and mouthwatering taste too! My only question is on the quantity of frozen blueberries. I weighed the recommended 15gms and they were plump ones but didn’t look nearly enough so I added another 3 handfuls - is the recommended 15gms an error?
9 days ago

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Hello! I'm Anna Gaze, the Cuisine Fiend. Welcome to my recipe collection.

I have lots of recipes for you to choose from: healthy or indulgent, easy or more challenging, quick or involved - but always tasty.


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