Strawberry Layered Flapjacks

This lovely, simple recipe was inspired by a posting on the co-op website. I’ve tweeked it a bit and added some tips. It could just as easily be a blackcurrant layered flapjack recipe, or raspberry, or apricot or whatever jam you have in the cupboard. I haven’t tried them all, but I imagine most are equally lovely.

Makes: 16 squares or 12 biggish slices

Time: About 45 minutes + cooling time

Level: Really easy

Tin: 20cm/8” square tin

Credits: The original recipe was on the co-op website and called Jammy Flapjacks. I’ve just made a couple of small changes and added some hints.


  • 210g butter or use Flora/Stork/Buttery etcetera
  • 180g – 190g Golden syrup
  • Around 360g porridge oats
  • Optional: 50g – 100g seeds, nuts, dried fruit etcetera. (Reduce oats by half of the additional weight.)
  • Around 250g strawberry jam


1. Preheat oven to 200C/Fan 180C/Gas 6. Grease the tin and line with baking parchment.

2. Melt the butter (or Flora etc.) and syrup together in a large saucepan.

3. Stir in the oats (+ any optional extras) then spoon half the mixture into the tin and press down firmly using a plastic scraper or similar.

4. Put blobs of jam over the oats then spread gently.

5. Put blobs of the remaining flapjack over the jam and spread gently to cover all the jam. (NB Spreading these “blobs” carefully ensures the layers don’t get mixed together.)

6. Bake for 20 minutes (until golden).

7. Allow to cool in the tin. When cool, remove and cut into bars (12) or squares (16)