Raspberry and White Chocolate Flapjacks

Raspberry and White Chocolate Flapjacks

Fruity flapjacks that are both sweet and tart. Super fast to make, these can be ready in half an hour. Great for picnics and lunch boxes, they also make a delicious pudding served warm with custard or cream.
Course Afternoon Tea, Picnics, Snack
Cuisine British
Keywords flapjacks, gluten-free, oats, raspberries, white chocolate
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 flapjacks


  • 125 g unsalted butter
  • 200 ml condensed milk
  • 80 g white chocolate
  • 1 tsp vanilla bean paste or vanilla extract
  • 240 g rolled oats
  • 50 g jumbo oats
  • 150 g raspberries


  1. Melt the butter, condensed milk and white chocolate in a large pan over low heat.
  2. Mix in the vanilla bean paste.
  3. Stir in the oats and raspberries as carefully as you can until just combined.
  4. Press into an 8" or 9" sq silicone mould (or lined tin).
  5. Bake for 20 minutes at 180°C. Leave to cool then cut into 12 rectangles.