I've been making these condensed milk flapjacks for years so I can safely say this recipe has stood the test of time. With a moist and chewy texture and the deliciously creamy sweetness of condensed milk, you'll find it difficult to stop at just one! They are great for popping into a lunchbox for a quick energy boost or simply enjoying with your mid-morning tea or coffee!
Flapjacks are one of those old-school-type recipes that seem to go in and out of fashion. You make them, enjoy them, perhaps make them again, and then forget about them until something reminds you of them. Which is a pity, because they are so yummy!
I was on holiday in Whitby just before Christmas last year, and we stayed in a self-catering apartment. I had no intention of spending time cooking (I do more than enough of that at home) so we either ate out or scoured the local supermarket for ready meals.
One of the things I picked up was a packet of flapjacks. Just one bite took me straight back to this recipe. They tasted just as I remembered. I checked the ingredients on the packet and sure enough, condensed milk was one of the ingredients. So of course, I had to dig out my old recipe for condensed milk flapjacks when I got back home and make them again.
I don't know what it is about putting condensed milk in flapjacks, but it gives them the most amazingly sticky texture and delicious taste! It also helps to keep the flapjacks softer for longer. The stickiness also ensures the flapjacks hold their shape and don't leave crumbs anywhere.
You can eat these condensed milk flapjacks plain, or if you prefer you can drizzle them with melted chocolate.
My recipe also contains a mixture of both oats and coconut, along with golden syrup, butter, and brown sugar.
That's just 6 ingredients - and you probably have them all in the pantry right now! There's no excuse not to whip up a batch of these oaty, coconutty, condensed milk flapjacks today!
This recipe is similar to my recipe for crunchies, in that they are both made with oats and coconut. The difference is that the crunchies recipe uses flour and bicarbonate of soda making the crunchies slightly crispier than these condensed milk flapjacks, which are soft and chewy.
Jump to:
What you will need
Equipment
For mixing the flapjacks you will need a saucepan large enough to hold all the ingredients. For baking you will need a suitably sized dish. I used 2 10-inch x 7-inch baking dishes. The dishes don't have to be too deep - the flapjacks won't rise up and overflow.
Ingredients
To make flapjacks with condensed milk you will need these ingredients:
- Butter - this is up to you. There is no additional salt in this recipe so if you want to use salted butter that is fine.
- Condensed milk - the standard-size condensed milk is 397 grams (or 14 ounces) but you will only need half of this. You can store the remainder in a sealed container in the refrigerator for up to 2 weeks or you can use it to make a half-sized version of this honeycomb caramel tart (just half all the ingredients).
- Oats - these are normal porridge oats, not quick-cook oats.
- Coconut - unsweetened desiccated coconut (there's plenty of sweetness in the flapjacks from the other ingredients).
- Brown sugar - this adds a slight caramel flavour. You could use white granulated sugar if that's all you have.
- Golden syrup - this adds to the sticky texture and helps bind the flapjacks.
**You can find the exact measurements for this flapjack recipe on the printable recipe card at the end of this post**
What to do
Place the condensed milk, golden syrup, brown sugar and butter into a saucepan which is large enough to hold all the flapjack ingredients.
Heat gently, stirring occasionally until the butter has melted and the sugar has dissolved.
Remove from the heat and tip the oats and coconut into the pan.
Stir well until the oats and coconut are thoroughly mixed into the butter mixture.
Line your baking pans with baking parchment (or brush lightly with oil). Divide the mixture equally between the 2 pans and press down firmly. The mixture should be roughly half an inch in thickness.
Bake in a preheated oven (180C / 360F) for 15 - 20 minutes or until set and golden. Cooking time will depend on the thickness of the flapjacks in the pan.
When baking the flapjacks, check them after 15 minutes. They should feel quite firm to the touch. If you feel they are not quite done, leave them for a few minutes longer. The flapjacks will firm up even more as they cool.
Allow the flapjacks to cool in the pan and then cut them into squares.
Once cool, store in an airtight container in the kitchen. They will stay good for up to a week (if they haven't all been gobbled up before then!)
Variations
You can vary this recipe in several ways. Here are a few ideas to get you started. I'm sure you can think of plenty of other variations yourself.
- Fruit - Stir in half a cup of sultanas, raisins or even chopped glace cherries with the oats and coconut.
- Citrus - Add one to two teaspoons of orange or lemon essence and/or one teaspoon of orange or lemon zest with the butter and sugar.
- Nuts - Stir in half a cup of chopped nuts (walnuts / pecan nuts / cashew nuts etc) with the oats and coconut.
- Chocolate - Stir in half a cup of chocolate chips (white or milk) with the oats and coconut and/or drizzle the top of each flapjack with melted chocolate.
Storage
Store the flapjacks in an airtight tin in the kitchen. There is no need to refrigerate. They will stay fresh for up to a week.
Top tips
- Lining the baking tins with baking parchment makes it easier to remove the baked flapjacks from the baking tins.
- Do allow the flapjacks to cool completely before attempting to remove them from the baking tins.
- When placing the mixture into the baking tins, press down firmly. This will ensure the flapjacks don't fall to pieces when you cut them.
- If the mixture seems too dry once the oats and coconut have been added, melt an additional tablespoon of butter with a tablespoon of golden syrup and stir that through the mixture. However, if you measure out the ingredients as in the recipe card this shouldn't happen.
FAQ
In America, a flapjack and a pancake can mean the same thing. They are made from spoonfuls of batter, fried until golden and usually served at breakfast, perhaps topped with maple syrup or butter. In the UK these would normally be called griddle cakes or drop scones.
In the UK a flapjack is a type of sweet bar made from oats and coconut, similar to a granola bar, whereas a pancake is similar to a French crepe in that it is much thinner than an American pancake.
You can substitute golden syrup with maple syrup or honey. However, this will change the taste slightly.
Save for later
If you would like to make these condensed milk flapjacks why not save the recipe to one of your Pinterest boards so you can find it easily? Just click on the image below.
Alternatively, you can save the recipe by clicking on the floating heart icon on the right-hand side of the screen.
Related recipes
You may also enjoy these other quick and easy recipes:
You can find these and other similar recipes on my cake, biscuits and dessert dessert recipes page.
📋The recipe
Condensed milk flapjacks
(Click the stars to rate this recipe)
Equipment
- Large saucepan
- 2 10" x 7" baking dishes or one larger one
Ingredients
- 7 ounces / 200 grams condensed milk
- 1 cup / 225 grams butter
- ½ cup / 100 grams dark brown sugar
- 3 tablespoons golden syrup
- 1 cup / 100 grams desiccated coconut
- 5 cups / 425 grams oats
- 5 ounces / 140 gram chocolate optional
Instructions
- Preheat oven to 180°C / 360°F.
- Place the condensed milk, golden syrup, brown sugar and butter into a saucepan which is large enough to hold all the flapjack ingredients.7 ounces / 200 grams condensed milk, 1 cup / 225 grams butter, ½ cup / 100 grams dark brown sugar, 3 tablespoons golden syrup
- Heat gently, stirring occasionally until the butter has melted and the sugar has dissolved.
- Heat gently, stirring occasionally until the butter has melted and the sugar has dissolved.1 cup / 100 grams desiccated coconut, 5 cups / 425 grams oats
- Stir well until the oats and coconut are thoroughly mixed into the butter mixture.
- Line your baking pans with baking parchment (or brush lightly with oil). Divide the mixture equally between the 2 pans and press down firmly. The mixture should be roughly half an inch in thickness.
- Bake in a preheated oven (180C / 360F) for 15 - 20 minutes or until set and golden. Cooking time will depend on the thickness of the flapjacks in the pan.
- When baking the flapjacks, check them after 15 minutes. They should feel quite firm to the touch. If you feel they are not quite done, leave them for a few minutes longer. The flapjacks will firm up even more as they cool.
- Allow the flapjacks to cool in the pan and then cut them into squares.
- Optionally drizzle with melted chocolate.
Notes
-
- Fruit - Stir in half a cup of sultanas, raisins or even chopped glace cherries with the oats and coconut.
-
- Citrus - Add one to two teaspoons of orange or lemon essence and/or one teaspoon of orange or lemon zest with the butter and sugar.
-
- Nuts - Stir in half a cup of chopped nuts (walnuts / pecan nuts / cashew nuts etc) with the oats and coconut.
-
- Chocolate - Stir in half a cup of chocolate chips (white or milk) with the oats and coconut and/or drizzle the top of each flapjack with melted chocolate.
Nutrition
I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.
If you made this recipe and enjoyed it, I'd love it if you could give me a star rating in the comments below. And if you'd like to get in touch, you can email me at [email protected]. I'd love to hear from you. And don't forget to subscribe to my mailing list so you can grab yourself a copy of my FREE COOKBOOK!
If you'd like to continue browsing, just click on this link to all my recipes.
Did you make this recipe? Let me know!