Oat bars (British flapjacks)
Works in the UK and the US. This version uses US words and measures (stove, cups, °F); the UK version uses hob, grams and gas marks. · UK version of this page
Chewy British oat bars made by the melting method – a classic school bake in the UK.
- Makes 12
- About 45 min
- Oven
- Best for: Grades 2–5 (ages 7–11)
- Vegetarian (vegan with a swap)
Ingredients
- 125 g (about ½ cup) butter – contains milk
- 100 g (about ½ cup) brown sugar
- 3 tbsp golden syrup (or light corn syrup)
- 250 g (about 2¾ cups) rolled oats – contains wheat or gluten
Cup measures are approximate – weighing is more accurate. Need a different amount? Use the recipe finder to change the servings.
Equipment
- kitchen scale
- measuring spoons
- medium saucepan
- wooden spoon
- square baking pan (8 inch)
- parchment paper
- oven mitts
- butter knife
Safety first
- Wash your hands with soap for at least 20 seconds, tie back long hair and put on a clean apron.
- Ask about allergies before anyone cooks or tastes. This recipe contains: wheat or gluten, milk.
- Carry knives pointing down, put them down flat, and never leave one in the dishwater.
- Turn pan handles inwards and keep the area around the stove clear.
- Use dry oven mitts for anything that has been in the oven or under the broiler.
Allergens: Wheat (and other grains with gluten), Milk. Always read every label and ask about allergies before anyone cooks or tastes.
Method
- An adult turns the oven on to 350 °F (180 °C). Line the pan with parchment paper.
- Teacher-led: Put the butter, sugar and syrup in the pan over low heat and stir until the butter melts. Do not let it boil – hot syrup burns badly. (4 min)
- Take the pan off the heat and stir in the oats until coated.
- Tip into the pan and press it flat with the back of the spoon.
- An adult puts the pan in the oven. Bake until golden at the edges. (25 min)
- An adult takes it out. Mark into 12 squares while warm, then leave in the pan until completely cold before lifting out. (30 min)
What this recipe teaches
Using an oven safely, The melting method, Mixing, Assembling a dish, Shaping and cutting out. Steps marked “Adult” are always done by an adult; steps marked “Teacher-led” are done by an adult for primary-age children.
Nutrition per serving
| Calories | 202 |
|---|---|
| Total fat | 9.8 g |
| Saturated fat | 5.6 g |
| Sodium | 85 mg |
| Total carbohydrate | 26.6 g |
| Dietary fiber | 2.1 g |
| Total sugars | 12.6 g |
| Protein | 2.9 g |
Worked out from the raw ingredients (optional ones and pinches not counted) using USDA FoodData Central – SR Legacy (SR28, 2018). Brands vary – check labels.
MyPlate food groups in this recipe: Grains. Learn about MyPlate.
Added sugars and saturated fat are best kept low – enjoy treats less often and in small amounts.
Curriculum links
- FCS 14.3: “Demonstrate ability to acquire, handle, and use foods to meet nutrition and wellness needs of individuals and families across the life span.”
- FCS 14.4: “Evaluate factors that affect food safety from production through consumption.”
Try the interactive lesson
Step by step: a quick safety check, questions graded by Classfern, timers for each cooking step, then an honest look at how it went – a teacher or parent judges the cooking, and learners rate their own work. Photos of the finished dish stay at home.
Use the code your teacher gave you – never your name. Progress is kept on this device.