Lower sugar flapjacks

These gorgeous, buttery, lower sugar flapjacks are crispy on the outside and cakey in the middle. They're sweet, satisfying, offer a warming, vanilla hit and they're great for an energy boost.

The recipe uses oats and agave syrup, which means the energy it provides is released more steadily than typical snack off-the-shelf sugary snacks.

Here's what to do to make these delicious flapjacks.

Instructions

Preheat the oven to 200C (180C fan-assisted).

Put the the margarine, vanilla, spice and syrup in a microwave-safe mixing bowl.

Heat in the microwave in 15 second bursts, stirring each time until everything has melted together.

Add the oats.

Stir them through until evenly coated.

Add an egg.

Mix well, aiming to distribute the egg throughout the mixture.

Tip the mixture into a greased loaf tin.

Press down firmly - this helps the finished bars keep their shape.

Bake for 10-15 minutes, then leave in the tin on a wire rack to cool completely.

Once it's cool, it will be nice and firm.

Tip onto a board and slice into slice into six bars.

Enjoy!

Stored in an airtight container, these tasty flapjacks should last a few days.

Who will you share your oat bars with?

Pointers, tricks and troubleshooting tips for the perfect low sugar flapjack

Is low sugar flapjack easy to make?

Yes! This low sugar flapjack recipe is so easy to make, and you likely have all the ingredients in the cupboard waiting to be formed into this tasty snack. It’s a great one to get the kids to help out with as there are no complicated steps, with a little guidance, and help to melt the margarine they can pretty much make them on their own. 

Gather together all the ingredients and turn the oven on. Start by weighing out the margarine, agave and spices into a microwave-safe bowl. Melt in 15-second bursts until the margarine has melted and everything is mixed in. Add the oats and stir well to evenly coat them. Add in the egg and stir again until everything is fully mixed together. Tip the mixture into your greased loaf tin and press down to form an even flapjack layer. Bake for 10-15 minutes until beautifully golden brown. Leave the flapjack to cool in the tin so it can firm up. When it’s cooled, slip it out onto a chopping board and slice. Enjoy! 

Will I need any special equipment for this low sugar flapjack recipe?

Everything you need for this recipe should be easy to find in any home bakers kitchen. No fancy technical equipment needed to whip up a tasty batch of flapjack bars. 

I’ve used a loaf tin to cook my flapjack in. If you don’t have a loaf tin, you can use any small oven dish you have to hand. 

There is a full list of suggested equipment on the recipe card below.

Where can I buy agave syrup?

Agave syrup is extracted from different types of agave plant, usually grown in Mexico or South Africa. Once the nectar is collected it is processed by heating then filtering to collect the usable agave syrup.

In the UK you should be able to easily find it in the baking section of most large supermarkets. And it is widely available in health food stores as it is often used in a vegan diet instead of honey.

Agave syrup sits somewhere between maple syrup and runny honey in its consistency and tastes about 30% sweeter than regular granulated sugar so you can use less to get the same level of sweetness.

As it’s a bit thinner than honey it’s really easy to use to add a little sweetness to smoothies or as an alternative to golden syrup in yummy bakes like these flapjacks. 

How can I tell if eggs have gone off?

Egg production processes and standards vary from country to country and, therefore, storage and safety advice varies too.

For example, in UK supermarkets, eggs are usually stored at room temperature and found on the shelves near the bread, whereas in the US, eggs are usually found in the refrigerated section.

In the UK, eggs come with a Best Before End date stamped on them. In the US, this is known as an Expiration Date. Unlike Use By dates, which are important food safety dates that should always be adhered to, Best Before dates are more about optimal quality.

Just to complicate things a little further, the Best Before / Expiration date will only be accurate if the food has been stored according to the instructions on the label, such as "store in a cool dry place" or "keep in the fridge once opened".

In the UK and US, if your eggs have been properly stored in the refrigerator after coming home from the store, they may be safe to eat after the date stamped on them. The NHS has more UK-specific advice on this.

To test if your egg is fresh, you could try the float test, which involves placing your egg in a tumbler of water to see if it sinks or floats. Fresh eggs have very little gas in them, so they sink. As the egg ages, the gases increase and the egg may float. However, bad eggs can still sink, so this really isn't a fullproof method.

Regardless of the Best Before / Expiration date and whether your egg sinks or floats, you should never eat an egg that looks, smells, feels or tastes odd in any way.

If you detect any of the following, throw both the egg and anything you added it to away and wash any pots and utensils used really well. It is never worth the risk of salmonella poisoning

• cracks, mould or discolouration on the shell;
• anything unusual about the appearance of the egg contents such as discolouration of the white or yolk;
• any kind of smell, such as unusual or sulphurous odour (raw eggs should be pretty much odourless);
• any kind of taste other than the flavour you would expect from a fresh egg.

If you are in a vulnerable or at risk group such as elderly, unwell or pregnant then food safety is particularly important.

Note: This site does not give medical advice, so please consult with your medical professional.

Is this low sugar flapjack suitable for vegetarians?

Yes, all the ingredients for these low sugar flapjacks are totally suitable for vegetarians. 

It's always a good idea to double-check your ingredients, especially if you’re not used to cooking for vegetarians. Don't forget to also check anything extra you intend to serve with these yummy low sugar flapjacks.

Is this low sugar flapjack suitable for vegans?

This recipe contains a chicken egg, and not all kinds of margarine are suitable for vegans. I haven’t tested this recipe using vegan alternatives yet but I’ve had good results making vegan flapjack. You can make a few simple switches and enjoy a vegan version on these low sugar flapjacks instead. 

Firstly use vegan margarine to mix with the agave syrup and spices. When it comes to the egg you have a few options, use which ever one of the following you find easiest (each = 1 egg, so multiply as needed for any given recipe):

• 3 tablespoons of aquafaba (the water you get in a tin of chickpeas).
• 1 tablespoon of crushed chia seeds or flax seeds mixed with 2 tablespoons of water and left for 10 minutes in the fridge.
• 3 tablespoons of applesauce (bear in mind this will add sweetness).

If you are making a vegan version do double check all of your ingredients labels to make sure that they are suitable for vegans. Don't forget to also check anything extra you intend to serve your flapjack with.

Is this low sugar flapjack gluten-free?

This recipe doesn’t call for any extra flour to bind everything together because we’re using an egg for this so you can easily make this flapjack gluten-free. 

Oats are naturally gluten-free but you’ll need to use ones that are certified as such. Some oats are processed in such a way that they can easily become cross-contaminated with wheat products which can be an issue for severe gluten allergies or coeliac sufferers.

Oats contain a different protein called avenin which is slightly different to gluten so some people can tolerate this more than others. If you are unsure, check with the person you are making these for or their guardian. 

Double-check all of your ingredients labels to make sure that they are gluten-free. Don't forget to also check anything extra you intend to serve the flapjack with.

Is this low sugar flapjack recipe keto-friendly?

These flapjacks contain around 37g of carbohydrates per serving so are not keto-friendly. 

Is this low sugar flapjack healthy?

These low sugar flapjacks are made using natural agave syrup rather than regular granulated sugar so would have a slightly lower GI than if you made them using regular sugar.

They should still be considered a sweet treat with around 12g of sugar per serving, this is much less than you would find in shop-bought flapjacks. Head down to the recipe card below where you’ll be able to see some more detailed nutritional information. All figures are estimates based on publicly available data. 

I’ve used this recipe to make six bars, you could cut them in half down the middle giving you twelve smaller flapjack bites if you want to reduce the portion sizes. 

Is this low sugar flapjack safe to eat while pregnant?

There’s nothing in these low sugar flapjacks that would usually pose a risk during pregnancy. The advice regarding egg safety can vary in different countries so check information local to you. In the UK, over 90% of eggs are produced to the British Lion code which sets out very high standards of food safety right across the production chain. 

Whenever cooking for at-risk groups like the elderly, pregnant or young children, make sure all the ingredients are in good condition and the flapjack and whatever else you’re making are prepared safely and hygienically.

A Mummy Too does not offer medical advice. Please seek help from a medical professional if you need further information or have any concerns.

Is low sugar flapjack suitable for babies and toddlers?

These low sugar flapjacks do still contain sugar in the form of agave syrup so would not be suitable for babies or young children. The NHS explains why here. 

A Mummy Too does not give medical advice. If you have any questions or concerns please speak to a health professional.

The NHS has some fantastic resources on their website on what to feed babies and young children.

What goes well with low sugar flapjack?

These low sugar flapjacks are the perfect afternoon pick me up with a good cup of tea. The kids love them as a treat with a glass of milk after school to help them through their homework. 

Can I make this recipe without egg?

The egg in this flapjack is working really hard to help hold and bind everything together and give a really good balance of crisp flapjack on the outside and soft chewy flapjack in the middle. I haven’t tested this recipe without the egg. A lot of flapjack recipes don’t contain egg, and they may be relying on some added flour to bind everything together, creating a different texture of flapjack if you leave out the egg. 

If you need to avoid eggs for any reason, or just don’t have any in, you can either just try leaving it out or use one of the following options as a replacement (each = 1 egg, so multiply as needed for any given recipe):

• 3 tablespoons of aquafaba (the water you get in a tin of chickpeas).
• 1 tablespoon of crushed chia seeds or flax seeds mixed with 2 tablespoons of water and left for 10 minutes in the fridge.
• 3 tablespoons of applesauce (bear in mind this will add sweetness).

Make sure to press the flapjack into the tin well, and let it cool down and firm up in the tin completely before attempting to slice. This will give your egg-free flapjack the best chance of holding together. 

I haven’t got agave syrup, can I use runny honey?

Runny honey is a little thicker than agave syrup but should work ok as an alternative because it is being melted with margarine. I haven’t tested this recipe with honey yet, and obviously, you’ll get a much more intense honey flavour added to the flapjacks. Give it a go and let me know how you get on in the comments below. 

Can I add extra dried fruits or nuts to this low sugar flapjack?

With the warming flavour of all spice and vanilla already in these flapjacks, some added nuts or dried fruit would be a lovely little extra burst.

Whenever adding extras to recipes like this you need to make sure not to overload the mix. Otherwise, the flapjacks won’t hold together and you’ll end up with granola. I would suggest adding no more than 50g of your chosen dried fruits or nuts.

Chop any larger pieces down to about the size of a raisin so they distribute more evenly through the mix. Add the fruit in and mix well just before you mix through the egg. 

How should I store low sugar flapjack?

Once cooled, slice your flapjack and pop any leftovers into an airtight container. Keeping them somewhere cool and out of direct sunlight, in the cupboard or pantry would be ideal. 

How long does low sugar flapjack keep?

These flapjacks will keep for up to 4 days when stored correctly. I love using this recipe as it makes just 6 bars, which will last us two or three days. Rather than having loads leftover that you can’t finish. Homemade bakes are always tastiest when fresh so don’t be surprised if they disappear quickly! 

Can I leave this low sugar flapjack out on the counter?

It’s not a good idea to leave this flapjack out uncovered for long periods of time. Other than when the flapjacks are initially cooling down, make sure to keep them in a sealed container so they stay fresher for longer. 

Can I make this low sugar flapjack ahead?

This recipe is a great one to make ahead as they keep well for a few days. As with most home bakes, they do taste best fresh, so make them the day before you need them and not any earlier. Once cooled, store in an airtight container until you’re ready to serve. 

Can I keep this low sugar flapjack in the refrigerator?

There’s no need to keep these flapjacks in the fridge, they will be fine in a container in the pantry. If you want to keep them for more than a few days, storing them in the fridge would prolong their life slightly, and might be preferable if your kitchen is particularly warm. 

Can I freeze this low sugar flapjack?

I haven’t tried freezing these exact flapjacks but I’ve had success with other similar ones. It’s best to freeze these flapjacks on the day of making, so they are being kept at their best. Allow the flapjack to cool completely before slicing and popping into a freezer bag or container. You may want to divide each bar with a piece of parchment paper to stop them from sticking together.

These flapjacks will keep in the freezer for up to a month. To defrost, transfer your flapjack bars into the fridge so they can thaw out slowly overnight. Once defrosted, consume within 24 hours and don’t refreeze already frozen food. 

Can I make this low sugar flapjack in a different quantity?

If you want to make more of this recipe then go right ahead, making less might be a bit fiddly as the recipe calls for one egg. Perhaps consider freezing any you don’t need right away rather than trying to make less. 

To adjust the quantities, look for the recipe card below. You'll see the servings near the top left. Change this to the number you want to make by clicking on it and a little slider will pop up. You can move the slider up or down to get the amount you want to make.

All the ingredient quantities will update automatically for you so that everything is in the right ratios. As I said, try and keep those eggs to a whole number! 

Can I make this low sugar flapjack in a different tin/tray?

I like to use a 1 lb loaf tin for this recipe as it's the perfect size to create these flapjack bars. If you don’t have a loaf tin any small over tray will do. I’ve even made flapjack in a cake tin before, you’ll just end up with different shaped bars!

Whatever tin you use, make sure to grease it with a little margarine before piling in the flapjack mixture, this will help it not stick to the sides. 

Can I make low sugar flapjack in a stand mixer such as a KitchenAid or Kenwood Mixer?

These flapjacks don’t take much mixing so I would usually just use a regular bowl and spoon. Though if you find it easier then go ahead and use a free-standing mixer.

The paddle attachment will probably work best to bring all the flapjack ingredients together. Make sure to scrape the insides of the bowl down to make sure everything is well incorporated. 

How can I make sure my low sugar flapjack is perfectly cooked?

This recipe is a doddle to bake, and with a few helpful hints, you’ll have perfect flapjack every time!

Start by turning the oven on to 200C/390F (180C/350F fan) so it has time to come up to temperature whilst you’re making the flapjack. 

Next, weigh the margarine, agave and spices into a microwave-safe bowl and melt in 15-second bursts, stirring in between, until the margarine has melted and everything is well combined.

Now time for the all-important oats, tip them into the melted mixture and stir well until the oats are evenly coated. Finally, time to add the egg, mixing well again to evenly distribute the egg throughout so it can work its magic. 

Pile the flapjack mixture into your greased tin and press down firmly to create a compact layer. Bake in the oven for 10-15 minutes until golden and crisp on top. When the flapjack is cooked, leave it to cool still in the tin so it can finish firming up. I find this helps to get it out of the tin as it will come out in one block rather than crumble apart. Pop the cooled flapjack onto a chopping board and slice it into six bars. 

Why did my flapjack turn out crumbly and burnt?

Though made with just a few simple ingredients flapjack can still go wrong. I’ve tried and tested this recipe so hopefully, you’ll be able to achieve perfect bars too. 

Crumbly flapjack could be a sign that the egg has been missed out, this is a key ingredient to help hold the flapjack together and create sturdy bars.

It’s also important to press the flapjack mixture down into the tin so it’s all squished together without any loose bits or air gaps as these will make the flapjack weak and likely fall apart.

The final trick to avoiding too much crumble with flapjack is to allow it to cool in the tin. This gives it time to finish firming up. I’ve tried to get flapjack straight out of the tin in the past and it just crumbles into granola! 

The main reason this flapjack will turn out burnt is if it’s left in the oven too long, or the oven is too hot. Check your oven temperature is set correctly, taking into account if you’re using a fan assisted oven. It’s always a good idea to also set a timer so you know when the flapjacks should be ready to come out. 

Why did my flapjack turn out soft and sticky?

This flapjack will still be soft when it comes out of the oven. If it looks golden on top and has had enough time to cook you should firm up as it cools down.

Soft and sticky flapjack may also be a sign that too much of the wet ingredients have been added or not enough oats, so do try and be accurate when measuring out the ingredients. If the kids are helping check the scales along with them. 

Giving the oven enough time to come up to temperature will help make sure your flapjacks don’t turn out too soft. They bake very quickly so the oven needs to be hot enough when they go in. 

If you prefer a soft flapjack check the flapjack after 10 minutes, giving them a little longer if they need it. For crunchier flapjack, check them after 15 minutes, and if you want, give them an extra couple of minutes in the oven to really crisp up. 

How can I add/change the flavours in this flapjack?

I’ve kept these flapjacks simple with just a hint of all spice and vanilla. You can play around with the spices if you like cinnamon, nutmeg or cardamom all work well with outs. 

You could also try adding some dried fruits, nuts or candied peel into the mixture. Adding around 50g would be enough to add extra bursts of flavour to these flapjacks. 

Once the flapjack has cooled you can also add decoration like a drizzle of melted chocolate.

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Lower sugar flapjacks

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