A quick and simple recipe to get something sweet and delicious onto the teatime table in record time. These jammy flapjacks contain only three ingredients and can be gluten-free if you use the right oats. For extra pizazz you can drizzle some chocolate over the top if you like.
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.
Jammy Flapjacks
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 jam 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.
These jam flapjacks have to be the quickest bake I’ve ever made. The recipe is 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 the flapjacks went to the workmen who were putting up a fence in next door’s garden. I’m very excited about this as we have our privacy back again. A couple of years ago, the neighbours chopped down the hedge and it’s been a bit trying to say the least.
Raspberry Jam Flapjacks
So far, raspberry jam flapjacks have been our favourite. I’ve made them a number of times now and I’m convinced that these jammy flapjacks are the best way to use up jam. They’re soft and chewy rather than hard and crisp, so you won’t be breaking any teeth on these jammy flapjacks.
Oats Win Out
I was also rather excited to find I’d won a £20 voucher from Your Liskeard to spend in local shops by sending in a photo of the oats I’d bought to make these jam flapjacks. There is a weekly prize for a photo that shows something bought from a local shop. What a fabulous way of to promote Liskeard’s retailers.
Other Recipes Using Jam You Might Like
- Beetroot & orange cupcakes with a jammy surprise
- Chocolate blackberry cake
- Easy jam tarts with wholemeal pastry
- Figgy jam almond cake
- Jam turnovers
- Victoria sandwich made with wholemeal flour
Keep in Touch
Thanks for visiting Tin and Thyme. If you make these jam flapjacks, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
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If you’d like more flapjack recipes, follow the link and you’ll find I have quite a lot of them. All delicious, of course.
Choclette x
Jammy Flapjacks. PIN IT.
Jammy Flapjacks – The Recipe
Three Ingredient Jammy Flapjacks
Ingredients
- 8 oz rolled oats (porridge oats) (230g) ensure they are gluten-free if needed
- 4 oz unsalted butter (110g)
- 14 oz jar of jam (400g) I used fig, apple & pomegranate
- chocolate or chocolate sauce for drizzling (optional)
Instructions
- Melt the butter and jam in a large pan over a gentle heat.4 oz unsalted butter, 14 oz jar of jam
- Add the oats and stir until all combined.8 oz rolled oats (porridge oats)
- Press into a greased 8″ (20 cm) sq tin or cake mould and bake at 180℃ (350℉, Gas 4) for 25 to 30 minutes when the top should be golden brown.
- Drizzle with some melted chocolate or chocolate sauce if desired (I melted down some leftover chocolate sauce).chocolate
- Leave until cool, then cut into 12 pieces.
Notes
Nutrition Estimate
Sharing Those Jammy Flapjacks
I’m sending these jammy flapjacks off to the ever groaning Tea Time Treats table. Who’s going to join me there? It just so happened that Karen chose Jams, Curds and Preserves as this month’s theme.
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. Whilst the flapjacks aren’t specifically spring like, they are drizzled with chocolate. Now if that doesn’t make you think of Easter, nothing will 😉
The mega amount of leftovers used in this recipe qualifies me for the No Waste Food Challenge from Elizabeth’s Kitchen. This month it’s hosted by 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 oaty flapjacks into Shop Local over at Elizabeth’s Kitchen.
Finally, as these saucy jammy flapjacks are definitely my idea of fun, I’m sending them off to Laura at I’d Much Rather Bake Than … for her monthly Biscuit Barrel challenge.
Henk Kooiman says
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 !
Choclette says
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.
Henk Kooiman says
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 !
Choclette says
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.
Elizabeth says
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
Mez Made Up says
Ooooooh these look simple enough for even me to make! Look yummy 🙂
mezmadeup.blogspot.co.uk
Choclette says
If I can, you can 😉
Lia - Tangerine Canteen says
Wow, these look seriously good! I know a few people who would be happy if I made these 😉
Choclette says
Thanks Lia – I hope you won’t disappoint them 🙂
Jibber JabberUK says
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.
Choclette says
Thanks Ness – funny how there’s always a jar of jam or two at the back of the cupboard.
Patricia Shea says
What a clever way to make flapjacks – I must try this soon – off to pin to my must do’s board – thanks!
Choclette says
Thanks Patricia. I’m looking forward to all these jammy flapjacks that will soon be emerging from people’s ovens 😉
The Kitchenmaid says
This is genius! I always have half-finished jars of jam lurking around the place, now I know what to do with them!
Choclette says
Lucy perhaps I’m setting a new trend for jammy flapjacks. Now wouldn’t that be great?
Lauren Hairston says
I’ve only made the standard golden syrup variety of flapjack so now I have to try them with jam!
Choclette says
Thanks Lauren, it just has to be tried 🙂
Georgie Colloff says
Wow what an amazing recipe!! I love the idea of using jam instead of syrup! They look delicious.
Georgie xx
Choclette says
Thanks Georgie. I polished the last one off yesterday, so thinking it might soon be time to make some more 😉
Camilla Hawkins says
Wow, who knew you could make flapjack using jam, very inventive:-) Thank you for entering them into Credit Crunch Munch:-)
Choclette says
Thanks Camilla. Now I’ve discovered this trick, I’m looking forward to trying them with other flavoured jams.
Aunt Bee says
These look so great! I love that they are only 3 ingredients!! Awesome recipe! <3
Choclette says
Thanks Aunt Bee 🙂
Stephanie Pass says
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.
Choclette says
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.
Vohn's Vittles says
This is a genius idea Choclette! I can’t believe you produced something so scrumptious with only three ingredients! Fabulous! x
Choclette says
Thanks Vohn. The three ingredients does assume chocolate is not required of course 😉
Choclette says
Thanks Harmony 🙂
felicity says
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.
Choclette says
Peanut butter flapjacks sound wonderful. I’ve used tahini before, but not yet tried peanut butter – yum.
Brogan says
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
Choclette says
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.
Alison says
I love this idea and they look gorgeous
Choclette says
Thanks Alison 🙂
manu says
What a great idea!
Thanks for sharing
Have a lovely week
Choclette says
Thank you Manu, hope you have a good week too 🙂
Bintu @ Recipes From A Pantry says
It is creative that you are using Jam (especially such lush sounding jam)- I would never have thought off it.
Choclette says
Thanks Bintu, being creative with my baking is what makes it all so much fun – when it works!
Deena Kakaya says
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
Choclette says
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.
Phil in the Kitchen says
So simple and so delicious. I don’t think I’ve eaten a flapjack for several years – there must be something wrong with me.
Choclette says
Ah, but Phil you have all those lovely French recipes to keep you going.
London Unattached Food says
I was looking at that recipe for the chocolate in the ingredients…just added at the end? optional? are you slipping?
Choclette says
Haha, well sometimes concessions to speed need to be made 😉
Catherine says
Quick, easy and delicious!!! Looks wonderful. blessings, Catherine
Choclette says
Thank you Catherine 🙂
Janice Pattie says
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.
Choclette says
Thanks Janice 😀 It’s funny, despite my sweet tooth, I don’t really eat a lot of jam.
Heidi Roberts says
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!
Choclette says
Good to meet you too Heidi. I shall wait to hear what jam you used to make thje flapjacks 🙂
belleau kitchen says
good lord these look awesome, love how they’ve been made with jam, I would never have thought of that… beautiful x
Choclette says
It’s amazing what a bit of chocolate drizzle can do 😉
Nayna Kanabar says
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.
Choclette says
Thanks Nayna – I have submitted something a little more Eastery to your event.
Librarian Lavender says
This looks so delicious! I really want to try this recipe!
Choclette says
Thanks LL, do let me know what you think if you do get around to making them.
Dannii @ Hungry Healthy Happy says
Wow – these are so simple. They sound delicious too.
Choclette says
Thanks Dannii – love simplicity. And these are slightly healthier than your normal flapjack too.
Karen S Booth says
A FAB Tea Time Treats entry and I am a HUGE flapjack lover, and these look amazing!
Choclette says
Thanks Karen. I may never have made these if wasn’t for your TTT.
The Caked Crusader says
Flapjacks are one of my real weaknesses (probably why I don’t make them – I’d eat them all!). These look incredible!
Choclette says
Now that might explain why I haven’t seen any flapjack recipes on your blog CC.
Angie Schneider says
Just 3 ingredients!! This is definitely a keeper, Choclette.
Choclette says
Thanks Angie, the simplicity of these is a benefit for sure 🙂
Johanna GGG says
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)
Choclette says
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.
Alicia Foodycat says
This is a great idea! I always have a lot of jam around too – I might try this with some of my marmalade stash!
Choclette says
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.
Laura Denman says
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 =)
Choclette says
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.