Apricot, honey & pistachio flapjacks

Apricot, honey & pistachio flapjacks

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(40 ratings)

Prep: 5 mins Cook: 45 mins


Makes 16
These tasty treats will keep you in the kitchen for just five minutes

Nutrition and extra info

Nutrition: per serving

  • kcal193
  • fat11g
  • saturates5g
  • carbs22g
  • sugars15g
  • fibre2g
  • protein3g
  • salt0.13g
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  • 140g butter



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

  • 140g soft brown sugar
  • 2 tbsp honey



    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • 175g rolled oats
    Two piles of oats



    Oats are processed by rolling (steamed and pressed) or steel-cutting (cut into pieces). There is…

  • 75g chopped pistachios
  • 140g dried chopped apricots



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


  1. Put butter, soft brown sugar and honey in a small pan, then heat gently until melted.

  2. Tip oats, pistachios and apricots into a medium bowl. Pour over the melted butter mixture and stir to combine.

  3. Transfer to a 20cm x 20cm greased and lined baking tray and cook at 160C/140C fan/gas 4 for 35-40 mins. Remove and cool in tin, then slice into 16. Will keep in an airtight container for up to 3 days.

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Comments, questions and tips

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2nd Mar, 2019
Great recipe, followed all the quantities exactly, but put in 75g of sunflower and pumpkin seeds as didn't have any pistachios, they are lovely, but possibly as someone else said a bit too sweet, so next time I'll only put 120g of sugar in and see, I'll definitely make these again.
7th May, 2018
Substituted pecan nuts for the pistachios but otherwise stuck to the recipe. Delicious result. Leave until completely cool before slicing and they don't fall apart at all.
20th May, 2017
OMG these are amazing! I've never really been successful with flapjacks but tried this one to the recipe and the result is perfect chewy, fruity, nutty flapjacks. Best sliced once completely cool. Will definitely be making again and look forward to trying different flavour combinations!
6th May, 2017
These turned out really well. I don't know if it makes a difference but I made sure I used 'rolled oats' rather than the cheapest supermarket porridge oats, and also a block of butter rather than stork/margarine. I chose to use light brown soft sugar too. I also read all the comments and left each batch a good 2-3 hours to cool in the tin before cutting and they didn't crumble at all and made perfect squares. Really tasty!
2nd Mar, 2017
This is my go to recipe for flapjacks. They're yummy. I put all sorts of fruit and nuts in them so no two batches are ever the same. Particularly tasty with dates and sunflower seeds
5th Oct, 2016
Have made these before as recipe, but made them tonight with walnut and cranberry. Absolutely yum, maybe even better than the original!!
27th Mar, 2015
Excellent recipe! Only took 30 mins in my oven.
2nd Jun, 2014
This recipe is fab and so adaptable. They're great with apricots and flaked toasted almonds. A great recipe for the kids to try too (with a little help on the hot stuff!). Will definitely be a regular treat in our house.
11th Mar, 2014
Lovely! Replaced pistachios with pecans and everyone loved it. Will definately make again. The mixture must cool before cutting otherwise it wont hold together
kathryndonna's picture
10th Aug, 2013
This mixture just didn't hold together when cooked. I like the idea though, would just use my usual tried and tested flapjack recipe in future (which has a much higher ratio of oats to butter/sugar and slices perfectly) and add the fruit and nuts to that.


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