Fruit, oat & seed bars

Fruit, oat & seed bars

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(35 ratings)

Prep: 5 mins Cook: 40 mins


Makes 16
A tasty twist on flapjacks with a luscious layer of apricots inside

Nutrition and extra info

Nutrition: per bar

  • kcal244
  • fat14g
  • saturates6g
  • carbs28g
  • sugars17g
  • fibre2g
  • protein3g
  • salt0.18g
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  • 140g light muscovado sugar
  • 3 tbsp 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…

  • 140g butter



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

  • 250g rolled oats
    Two piles of oats



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

  • 85g raisin or sultanas
  • 85g walnut pieces (or use your favourite nuts, roughly chopped)



    Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…

  • 50g sesame or mixed seeds
  • 25g dried cranberry


    A tart, ruby-red coloured berry which grows wild on shrubs throughout northern Europe and North…

  • 50g ready-to-eat apricot, finely chopped



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


  1. Heat oven to 160C/fan 140C/gas 3. Gently heat the sugar, golden syrup and butter in a pan until the sugar and butter have both melted. Stir the oats, raisins, walnuts, seeds and cranberries into the pan until coated in the butter.

  2. Spoon half the oaty mix into a traybake tin (23 x 23cm or thereabouts). Scatter the apricots over the top, then top with the remaining oat mix. Pack the mix down well and smooth with the back of a metal spoon. Bake for 35 mins or until dark golden. Leave to cool completely before cutting into 16 bars with a sharp knife.

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Comments, questions and tips

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scaryjane's picture
16th Feb, 2019
Absolutely gorgeous! I used 100g muscovado, 3 tablespoons honey and 140g Coconut oil instead of the butter, I didn't have apricots but used dried figs and some dried dates and they turned out fab. Only problem is you can't just eat one!!. Just away to look out the ingredients to make these again.
henrytic's picture
4th Mar, 2018
Everybody loves these when i make them. I change the mix every time i bake them. More nuts or add chopped dates or figs. There are some good ready mixed packs out there now. I don't bother layering the apricot just mix it straight in. I have the luxury of an individual tray bake so it makes a chunky 12. They also keep for about 2 weeks in an airtight tin.
Polishedcat's picture
23rd Apr, 2016
I'm not into flapjacks generally, too sweet and fatty, but those are divine! Like others, i used lesss sugar and butter and when ready, smothered the top with some black chocolate. Followed instructions for rolling, pressing and scoring- perfect! Some crumbling occurred but it quickly disappeared. Everybody loved the so made again adjusting fruits, nutss and seeds as available- apricots, dates even prunes - all good.
4th Sep, 2015
michelle_30's picture
24th Aug, 2015
Made these last night for mid morning snack this week. I used double the sultanas and tesco trail mix for the seeds and other dried fruits. Result was sweet indulgent treat which when i worked out the calories it was a shock! However they do taste delicious and very moreish!!!! Well worth making. My only thing as they did crumble a bit, i think a bit longer in the oven will sort that out next time. I cant rate for some reason but given this a 4 star
Mary G
19th May, 2015
These really are lovely. Used flaked almonds instead of walnuts and used my trusty spud masher to firm the mix before baking.They held together well. Went down a storm with hungry grandsons after cycle racing.
Mary G
28th May, 2018
Have now also taken to whizzing the nuts and seeds in the food processor and sometimes also the apricots before adding to the mix which helps to bind it even better. Avoids loads of mess in the car. I also line the tin with foil with a good overlap which makes lifting it out a doddle
16th Nov, 2014
Delicious bars, have made them several times. I use 70g sugar and 2tbsp golden syrup to make them slightly healthier. I'm also allergic to nuts to swapped the nuts for other dried fruits and seeds. The tip from another member to roll a tin across the top (over cling film or baking paper) to press the mixture together worked well. I also use baking paper in a swiss roll tin so they lift out really easily (once cooled). I did overcook them once and they were hard and very crumbly but the other times they have worked perfectly.
8th Aug, 2014
Wow these are really lovely. I followed the tip of rolling them while In the tin with a can of tomatoes and they have held the shape perfectly. They look much better than in the photos here. It's such a shame we can't post our photos! They are very indulgent and although there are nuts and seeds in, they are most definitely a treat rather than a health food!'s picture
18th Mar, 2014
These are lovely and chewy but not jaw breaking! I will definitely be making them again. The tip from Black eyed worked well and they did not crumble or fall apart.


10th Aug, 2015
Can I freeze these after making them?
michelle_30's picture
24th Aug, 2015
I dont think you could but they would keep for up to 10 days in an air tight container
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