Maple Pecan Flapjacks

Name: Rukmini Iyer Maple Pecan Flapjacks Recipe | Easy Traybake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: Serves 9
Ingredients: 150ml maple syrup; 100g caster sugar; 150g unsalted butter; 250g porridge oats (not jumbo oats); 100g pecans, roughly broken; A shake of ground cinnamon

by Rukmini Iyer from The Sweet Roasting Tin

Maple syrup adds a warm sweetness to these simple flapjacks, topped with plenty of pecan nuts for added texture.

Vegetarian Baking Family Friendly

Serves 9

Total 40 min

Prep 10 min

Cook 30 min

Easy

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Introduction from Rukmini Iyer

While I love golden syrup in a flapjack, maple syrup gives a wonderful flavour here, and works beautifully with the pecans. Do use ordinary small oats for this rather than jumbo oats – they hold together better in the finished flapjack.

Ingredients

150ml maple syrup

100g caster sugar

150g unsalted butter

250g porridge oats (not jumbo oats)

100g pecans, roughly broken

A shake of ground cinnamon

Essential kit

You will need: a lined 30cm x 20cm roasting tin.

Method

Preheat the oven to 150°C fan/170°C/gas 3. Melt the maple syrup, caster sugar and butter together over a medium heat and stir until smoothly amalgamated, then pour into a bowl with the porridge oats, broken pecans and cinnamon.

Mix thoroughly until the oats are completely coated in the butter mix, then transfer to a lined approx. 30cm x 20cm roasting tin. Pat down well with a large fish slice or the back of a tablespoon, then bake in the oven for 25–30 minutes, until just firm to the touch.

Let the flapjack cool in the tin for 10 minutes, then score out the slices with a sharp knife. Once they’ve had a little more time to cool, finish cutting the flapjack into pieces, and serve warm or at room temperature.

Leftovers, once completely cold, will keep well in an airtight container for 3–4 days.

FOR GLUTEN-FREE: Use gluten-free oats.

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