Rudolph’s carrot flapjacks

Rudolph’s carrot flapjacks

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(3 ratings)

Prep: 15 mins Cook: 50 mins


Makes 16
These moist oaty slices are packed full of fruits, seeds and spices - a great bake to make with the kids

Nutrition and extra info

Nutrition: per serving

  • kcal302
  • fat17g
  • saturates9g
  • carbs28g
  • sugars14g
  • fibre3g
  • protein6g
  • salt0.3g
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  • 200g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 100g golden syrup
  • 50g soft light brown sugar
  • 300g rolled oats
  • 2 grated carrot



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • zest 1 orange



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 100g chopped apricot



    A relative of the peach, nectarine, plum and cherry, apricots are fragrant, with a soft, velvety…

  • 1 tsp cinnamon



    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 50g pumpkin seed


  1. Heat oven to 160C/140C fan/gas 3. Line an 18cm square baking tin with greaseproof paper. Melt butter, golden syrup and sugar in a large pan. Mix in rolled oats, carrots, orange zest, apricots, cinnamon and pumpkin seeds. Stir everything well, then pack into the prepared tin, pushing down firmly. Bake for 40-45 mins, then cool in the tin before slicing into 16 squares.

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Comments (7)

j.collier's picture

Very let down by this recipe. It tastes absolutely scrummy but it ended up as just a pile of crumbs which could not, in any way, be cut into squares. I followed the recipe exactly but to no avail. I did several things in an attempt to resuscitate the flapjack but it still ended up in the bin. Very unusual for a Good Food recipe.

_frogger_'s picture

Really, really disappointed in this recipe. 1 star. It's easy enough to make and I followed the recipe to the letter but what came out of the oven was unsliceable; it just crumbled as soon as I tipped it out. I've managed to salvage 7 squares but hold no hope that they will remain intact when they're picked up. Which is incredibly annoying when I've baked them to take to a toddler group where there are no plates and the items taken need to be able to be held in one hand without falling all over the floor. I've got no time to re-bake them and even if I did, I don't have enough ingredients left. Despite delicious taste I will absolutely NOT be using this recipe again.

kljlarsson's picture

Oh, yum! This is so delicious! It is like a crumbly cake, or a soft flapjack, but who cares when the taste is so divine! I thought I was back in Sweden at xmas! My kids aged 2 and 6 also loved it.

jcrawford323's picture

I really liked these. Nice and moist and very moreish.

Snoweider's picture

lovely fruity crumbly flapjacks and for the first time ever, I had all the ingredients in the store cupboard. I think I baked them a little hot, as they were a bit over done, but delicious all the same. i'd definitely make them again, and am looking forward to trying lots of different added goodies.

janethutton's picture

This used the ingredients had to hand & isn't too sweet. I had mixed seeds, & used sultanas instead of apricots which worked fine. I will use the recipe again. It becomes soft in a day or two which I liked (probably due to the carrots).

jabberjc's picture

The best flapjacks I have ever made! The taste was amazing. Did not need to change anything. Will double amount next time as they did not last!

Questions (2)

emcooper's picture

Can these be frozen, does anyone know?

goodfoodteam's picture

Hi there. Unfortunately, the flapjacks are not suitable for freezing.

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