Vegetarian food blog featuring nourishing home cooked recipes, creative baking and luscious chocolate.

Jammy Flapjacks

Flapjacks, Leftovers, Speedy | 27th April 2014 | By

 Leftovers seem to be the name of the game at the moment, with all the post Easter talk of ways of using up leftover chocolate. A couple of my recipes even got a mention in  The Guardian. When I heard that this month’s Tea Time Treats was all about preserves, my brain somewhat guiltily turned to my stash of ancient jam. I make jam and have all sorts of fanciful ideas of throwing tea parties with grand cakes and scones, jam and cream. I do manage it occasionally, but rarely often enough to use up all the jam I make.

Once upon a time, I made this most delicious fig, apple and pomegranate jam. Eighteen months on and I still have a couple of jars of it left. Or I did have; I’ve just used one of them up in these flapjacks. Instead of making flapjacks with sugar and golden syrup, I thought I’d try making some with jam. This seemed a good flavour to use as it’s quite tart and I didn’t want my flapjacks to be sickly sweet, especially as I was going to use a whole jar.

This has to be the quickest bake I’ve ever made, it was so simple. Luckily, they turned out to be rather good and I’m feeling pleased with myself for discovering another way of using jam. I also had some chocolate sauce leftover from my Easter bundt cake, which in itself was leftover from the Easter egg ice-cream. This really is the last of it – honest! I warmed it up and drizzled it over the flapjack in an attempt to make them slightly more sophisticated.

Some of them went to the workmen who were putting up a fence in next door’s garden. I’m very excited about this as it has given us our privacy back after they chopped down the hedge a couple of years ago.

I was also rather excited to find I’d won a Ā£20 voucher from Your Liskeard to spend in local shops by sending in a photo of the oats I’d bought to make these flapjacks. There is a weekly prize for one of the photos sent in showing what has been bought from a local shop, which I think is a fabulous way of promoting Liskeard retailers.

Jammy Flapjacks
Yields 12
A quick and simple recipe to get something sweet and delicious onto the tea time table in record time.
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Prep Time
10 min
Cook Time
30 hr
Total Time
40 hr
Prep Time
10 min
Cook Time
30 hr
Total Time
40 hr
Ingredients
  1. 8 oz (230g) rolled oats
  2. 4 oz (110g) unsalted butter
  3. 1 14 oz jar (400g) jam ā€“ I used fig, apple & pomegranate
  4. chocolate or chocolate sauce for drizzling (optional)
Instructions
  1. Melt the butter and jam in a large pan over a gentle heat.
  2. Add the oats and stir until all combined.
  3. Press into a greased 8ā€³ (20 cm) sq tin or cake mould and bake at 180ā„ƒ for 25 to 30 minutes when the top should be golden brown.
  4. Drizzle with some melted chocolate or chocolate sauce if desired (I melted down some leftover chocolate sauce).
  5. Leave until cool, then cut into 12 pieces.
Tin and Thyme http://tinandthyme.uk/

I’m sending this off to the ever groaning Tea Time Treats table where I would just love to be. This month’s theme of Jams, Curds and Preserves was chosen by Karen of Lavender and Lovage and the challenge is alternately hosted by Jane of The Hedge Combers.

As I cut these into fairly small squares and tried to make them look, er, dainty, I’m also entering my jammy flapjacks into Treat Petite with Cakeyboi and The Baking Explorer. The theme is Spring into Easter this month and whilst these aren’t specifically spring like, they are drizzled with chocolate which has to make you think of Easter šŸ˜‰

The mega amount of leftovers used in this recipe qualifies me for the No Waste Food Challenge from Elizabeth’s Kitchen. This month is being hosted over at JibberJabberUK

And such a frugal recipe as this just has to be added to Credit Crunch Munch which is hosted over at Fab Food 4 All and Fuss Free Flavours.

As the oats were bought from our local health food shop and won a prize for me into the bargain, I am entering these oath flapjacks into Shop Local over at Elizabeth’s Kitchen.

And as these saucy jammy flapjacks are definitely my idea of fun, I’m also sending these off to Laura at I’d Much Rather Bake Than … for her monthly Biscuit Barrel challenge.

 
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Comments

  1. Leave a Reply

    Laura Denman
    27th April 2014

    This is a brilliant idea! I’ve seen flapjacks that use a little but of jam for an added flavour but not any that replace all that syrup. Plus, homemade jam is so much nicer =)

    • Leave a Reply

      Choclette
      27th April 2014

      Thanks Laura. What I loved about this as well as using up some jam was the simplicity of the ingredients and the speed of preparation.

  2. Leave a Reply

    Alicia Foodycat
    27th April 2014

    This is a great idea! I always have a lot of jam around too – I might try this with some of my marmalade stash!

    • Leave a Reply

      Choclette
      27th April 2014

      Oh yes, marmalade flapjacks would be perfect. Like the jam I used, the result wouldn’t be too sweet and would have such a lovely flavour. I’m thinking marmalade and melted chocolate.

  3. Leave a Reply

    Johanna GGG
    27th April 2014

    great quick recipe and lovely mention in the guardian – I have made a few batches of jam with berries and plums this summer and am surprised at how quickly it has gone – quite a few jars were presents but E and Sylvia love it far more than me – though I am thinking how good my plum and raspberry would be in flapjacks (with maybe some white choc chips)

    • Leave a Reply

      Choclette
      27th April 2014

      Plum and raspberry jam sounds so good and I bet it’s a wonderful colour too. Sounds like some of it really should make it’s way into a flapjack – especially paired with white chocolate.

    • Leave a Reply

      Choclette
      28th April 2014

      Thanks Angie, the simplicity of these is a benefit for sure šŸ™‚

  4. Leave a Reply

    The Caked Crusader
    27th April 2014

    Flapjacks are one of my real weaknesses (probably why I don’t make them – I’d eat them all!). These look incredible!

    • Leave a Reply

      Choclette
      28th April 2014

      Now that might explain why I haven’t seen any flapjack recipes on your blog CC.

    • Leave a Reply

      Choclette
      28th April 2014

      Thanks Dannii – love simplicity. And these are slightly healthier than your normal flapjack too.

    • Leave a Reply

      Choclette
      28th April 2014

      Thanks LL, do let me know what you think if you do get around to making them.

  5. Leave a Reply

    Nayna Kanabar
    27th April 2014

    These look yummy and perfect for that morning snack, inviting you to send them to Lets cook sweet treats for Easter event at simply.food.

    • Leave a Reply

      Choclette
      28th April 2014

      Thanks Nayna – I have submitted something a little more Eastery to your event.

  6. Leave a Reply

    belleau kitchen
    27th April 2014

    good lord these look awesome, love how they’ve been made with jam, I would never have thought of that… beautiful x

  7. Leave a Reply

    Heidi Roberts
    27th April 2014

    I too have jars of forgotten jam and now I have a reason to search the shelves. I want to make this recipe next weekend. Lovely to meet you yesterday by the way!

    • Leave a Reply

      Choclette
      28th April 2014

      Good to meet you too Heidi. I shall wait to hear what jam you used to make thje flapjacks šŸ™‚

  8. Leave a Reply

    Janice Pattie
    27th April 2014

    I know what you mean about left over jam. I try not to make too much and get a few jars of my Mum’s best raspberry jam for those occasional scones or hot cross buns. Your flapjacks look fantastic, I love the criss cross of chocolate sauce.

    • Leave a Reply

      Choclette
      28th April 2014

      Thanks Janice šŸ˜€ It’s funny, despite my sweet tooth, I don’t really eat a lot of jam.

  9. Leave a Reply

    Phil in the Kitchen
    27th April 2014

    So simple and so delicious. I don’t think I’ve eaten a flapjack for several years – there must be something wrong with me.

    • Leave a Reply

      Choclette
      29th April 2014

      Ah, but Phil you have all those lovely French recipes to keep you going.

  10. Leave a Reply

    Deena Kakaya
    28th April 2014

    What a fabulous, fruity, time saving idea! Hasn’t thought that of that one myself. Do I need to watch the jam from burning though…does it burn quicker easier than syrup? X

    • Leave a Reply

      Choclette
      29th April 2014

      If you melt the jam on a very low heat with the butter, you should be fine. But you’re right, it probably does burn quicker than syrup.

    • Leave a Reply

      Choclette
      29th April 2014

      Thanks Bintu, being creative with my baking is what makes it all so much fun – when it works!

  11. Leave a Reply

    manu
    28th April 2014

    What a great idea!
    Thanks for sharing
    Have a lovely week

  12. Leave a Reply

    Brogan
    28th April 2014

    Ooh these look really tasty! I love flapjacks and they just look so lovely, not dry and crumbly but all soft and chewy like a good flapjack should be! Definitely a recipe for the try out book! xxx

    • Leave a Reply

      Choclette
      29th April 2014

      Thanks Brogan, I agree. These weren’t in the least bit dry, but as you say soft and chewy and so variable spending on the jam used.

  13. Leave a Reply

    felicity
    28th April 2014

    Love the idea of using jam,I’ve still got freezer jam left from last year. I added peanut butter to some flapjacks recently which (if you like peanuts) were very moorish.

    • Leave a Reply

      Choclette
      29th April 2014

      Peanut butter flapjacks sound wonderful. I’ve used tahini before, but not yet tried peanut butter – yum.

  14. Leave a Reply

    Vohn's Vittles
    29th April 2014

    This is a genius idea Choclette! I can’t believe you produced something so scrumptious with only three ingredients! Fabulous! x

    • Leave a Reply

      Choclette
      29th April 2014

      Thanks Vohn. The three ingredients does assume chocolate is not required of course šŸ˜‰

  15. Leave a Reply

    Stephanie Pass
    29th April 2014

    How interesting! Here in America another name for pancakes is flapjacks. So, I had no idea what these were and had to google “flapjacks in the UK” LOL Then it made sense. They look delicious! I love new ways to use jam. I frequently put it in breakfast casseroles.

    • Leave a Reply

      Choclette
      29th April 2014

      Ah, that’s interesting Stephanie. I knew flapjacks were something else in the states, but hand’t realised they were pancakes. Now I’m wondering what a breakfast casserole is.

  16. Leave a Reply

    Aunt Bee
    29th April 2014

    These look so great! I love that they are only 3 ingredients!! Awesome recipe! <3

  17. Leave a Reply

    Camilla Hawkins
    29th April 2014

    Wow, who knew you could make flapjack using jam, very inventive:-) Thank you for entering them into Credit Crunch Munch:-)

    • Leave a Reply

      Choclette
      30th April 2014

      Thanks Camilla. Now I’ve discovered this trick, I’m looking forward to trying them with other flavoured jams.

  18. Leave a Reply

    Georgie Colloff
    29th April 2014

    Wow what an amazing recipe!! I love the idea of using jam instead of syrup! They look delicious.

    Georgie xx

    • Leave a Reply

      Choclette
      30th April 2014

      Thanks Georgie. I polished the last one off yesterday, so thinking it might soon be time to make some more šŸ˜‰

  19. Leave a Reply

    Lauren Hairston
    29th April 2014

    I’ve only made the standard golden syrup variety of flapjack so now I have to try them with jam!

  20. Leave a Reply

    The Kitchenmaid
    30th April 2014

    This is genius! I always have half-finished jars of jam lurking around the place, now I know what to do with them!

    • Leave a Reply

      Choclette
      30th April 2014

      Lucy perhaps I’m setting a new trend for jammy flapjacks. Now wouldn’t that be great?

  21. Leave a Reply

    Patricia Shea
    30th April 2014

    What a clever way to make flapjacks – I must try this soon – off to pin to my must do’s board – thanks!

    • Leave a Reply

      Choclette
      30th April 2014

      Thanks Patricia. I’m looking forward to all these jammy flapjacks that will soon be emerging from people’s ovens šŸ˜‰

  22. Leave a Reply

    Jibber JabberUK
    30th April 2014

    My husband would love these as he’s a runner and is alway wanting more oaty flapjacks made for him. I’m sure there’s a jar of plum jam in the back of the cupboard as well! Thanks for linking again to this month’s No Waste Food Challenge.

    • Leave a Reply

      Choclette
      30th April 2014

      Thanks Ness – funny how there’s always a jar of jam or two at the back of the cupboard.

  23. Leave a Reply

    Lia - Tangerine Canteen
    30th April 2014

    Wow, these look seriously good! I know a few people who would be happy if I made these šŸ˜‰

  24. Leave a Reply

    Mez Made Up
    1st May 2014

    Ooooooh these look simple enough for even me to make! Look yummy šŸ™‚

    mezmadeup.blogspot.co.uk

  25. Leave a Reply

    Elizabeth
    21st May 2014

    Apologies for the delay in commenting – I lost track of time with the new website revamp and your entry ended up being the only one for April! So, I’ve saved it over and added it to the May #ShopLocal challenge instead. Your flapjacks looks amazing! I don’t know why flapjacks are something I’ve never tried making before, but I do enjoy eating them! Thanks so much for linking up with #ShopLocal

  26. Leave a Reply

    Henk Kooiman
    11th June 2015

    When I read this recipe I decided to have a go and put the oven on straight away. I used 285 grams of rosehip-confiture (beginning of mould and needed finishing asap) and 115 grams of plum-jelly (jar from 2008 and still tasty). What a great recipe this is ! Even without the chocolate it is really good. Pleasant taste and texture and another great way to finish some jam. Quick and easy to make. Many thanks !

    • Leave a Reply

      Choclette
      11th June 2015

      Ooh yes, rose and plum sound like a lovely combination Henk. Quick and easy make flapjacks a firm favourite. Glad you liked them and thanks for letting me know.

      I have jam going back a few years too, but my mother wins the prize with 15 year old jars of jam that are still usable.

  27. Leave a Reply

    Henk Kooiman
    19th May 2016

    Second try today. I wanted to finish a few jars of old jam again. I added 40 g of honey and 40 grams of seeds: linseed and black sesame. After baking I melted 100 g of dark chocolate + 25 g milk and covered the flapjacks with it. Just had a piece with my tea: nice !

    • Leave a Reply

      Choclette
      19th May 2016

      Wow, you really went to town Henk. I like the idea of the seeds and chocolate obviously. I made some of the chocolate coconut ones today, only I added rum and used coconut oil instead of butter.

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