Chocolate orange flapjacks cut into slices in a tray

Chocolate orange flapjacks

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(20 ratings)

Prep: 10 mins Cook: 25 mins Plus cooling


Makes 12

Use dark chocolate and orange to make these fab flapjacks. Bake at the weekend for an afternoon treat with coffee, or as a lunchbox snack for the week ahead

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving

  • kcal243
  • fat13g
  • saturates7g
  • carbs27g
  • sugars15g
  • fibre2g
  • protein3g
  • salt0.2g


  • 200g porridge or jumbo oats
  • 120g unsalted butter, melted and cooled



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 1 orange, zested and juiced



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

  • 100g dark chocolate, roughly chopped
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 80g brown sugar
  • 100ml golden syrup
    Golden syrup

    Golden syrup

    goal-dun sir-rup

    Golden syrup is a translucent, golden-amber coloured, sweet syrup, which can only be produced…


  1. Heat oven to 200C/180C fan/gas 6 and line a 25 x 18cm baking tin with baking parchment. Put the oats in a bowl with a pinch of salt.

  2. Gently melt the butter in a small pan with the sugar and syrup. Once melted, remove from the heat and allow to cool for a couple of mins. Grate the orange zest into the pan and squeeze in the juice. Pour into the oats and stir thoroughly, until it’s all combined, then add three quarters of the chopped chocolate.

  3. Pour the whole mix into the baking tin and press down with the back of a spoon. Press the remaining chocolate into the tray, then bake for 15-20 mins, until golden. Cut into squares and remove from the tin. Allow to cool completely on a wire rack before serving.

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Comments, questions and tips

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22nd Jul, 2020
These are delicious! I did add about 20ml more golden syrup to help them stay together once baked, and more oats. The mixture was quite runny and after reading the other comments I didn’t want my flapjacks to fall apart, so I added more oats until it looked like the mixture was not too runny but so all the oats were coated. I also used a slightly smaller tin, 18x18cm, which made 12 small but thick flapjacks. I will be making them again! Thank you for the recipe.
newmikeman's picture
7th May, 2020
I used a baking tin almost the same area as specified but the mixture only came to a depth of less than 1cm. After baking for 35 min they were even thinner and quite crunchy, plus slightly burnt tasting. The chocolate was a bit overpowering too - and I love chocolate. the flapjacks were somewhat soft and didn't hold together that well.
Karl Roberts's picture
Karl Roberts
8th Dec, 2018
Can't fault the chocolate and orange combination, I love it. As one of the other comments mentioned that the flapjack didn't hold together that well. Overall, it was ok but the recipe needs tweaking.
25th May, 2018
this is disgusting oatmeal cookies...not impressed
19th Feb, 2018
The chocolate and orange combination is fantastic, but it didn't hold together all that well. Maybe we didn't bake it long enough? As one other reader mentioned, it is quite hard to tell when something chocolaty is golden in color...
1st Feb, 2018
Lovely recipe, definitely worth refrigerating overnight. I used a little more orange than suggested though so made the consistency a little wetter. Simple quick recipe and delicious
15th Jan, 2018
These were OK, nothing special and I found them too sweet (although husband loved them). But would comment on the method - bearing in mind that GF has always been so good in the past - as there were a couple of things which seemed thoughtless. Firstly, the amount of golden syrup was quoted in ml. It's very difficult to measure golden syrup as a liquid measure, as you lose a lot while you're measuring it. GF normally gives weights - which is what I had to do, but so wasn't sure I got the amount right. Secondly, to say you cook it until golden brown when the mixture started out as a dark brown chocolate colour isn't really very helpful. Just seemed a bit slapdash.
21st Jul, 2019
The flavour of these was really good but the mixture was very runny and didn’t really wet when cooked even when I cooked them for longer than in the recipe. Do you know what might be the issue?
15th Jan, 2018
This recipe includes unsalted butter, but you put salt in with the oats. I've noticed this often happens. Is there any other reason to use unsalted butter, other than because you don't want it tasting of salt?
goodfoodteam's picture
22nd Jan, 2018
Thanks for your question. The amount of salt in butter can vary and some recipe writers prefer to specify. If all you have is salted butter, it's fine to use that but don't add any additional salt.
Jennifer Mai
24th Jun, 2020
I've tweaked! Handy hint for any flapjack recipe is to roughly blitz a third of the oats, as that helps to hold the flapjack together. I also added a small handful more oats as the mixture is quite wet. Cool the mixture (and chocolate) (half an hour in the fridge should do it) before adding the two together, so that the chocolate stays more in lumps. This also makes it far easier to see 'the golden colour' when the flapjack is cooked. Also - I like my flapjacks deeper - so I put some scrunched up tin foil under one end of the baking paper. That way my tin became an 18cm square and with the ingredients listed, I made 9 flapjacks in total.
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