Baking Recipes

Sunflower Seed Flapjacks

Sunflower Seed Flapjacks Recipe (3)

Though healthier than your average slice of cake, most flapjacks (also known as granola bars for any Americans out there) still contain a hefty amount of butter and sugar. This sometimes feels a little devious, since we seem to inextricably link oats with being almost obnoxiously healthy. Though you’ll not remain svelt on four slices of these Sunflower Seed Flapjacks per day, it is a recipe that contains half the fat and considerably less sugar than my previous flapjack recipes.

My chocolate and hazelnut flapjack recipe, for instance, contains a somewhat indulgent 200g of butter and more refined sugar than you could shake a cane at (resulting in damn fine granola bars, I must say). Whereas, these wondrously flavoursome sunflower seed flapjacks eschew much of the melt-in-your-mouth decadence and overriding sweetness of such devilish ingredients. As such, you really get to savour the nuttiness of the seeds (which also contain a handy amount of protein) and the almost caramel quality of the finely chopped fruit.

Sunflower Seed Flapjacks Recipe (4)

Of course, these flapjacks may not fit in as a showpiece bake, used to show off at a party or to friends. However, as a delicious every day snack – perfect for those New Year fads – they really take the biscuit.

Sunflower Seed Flapjacks

Makes 15-20 bars


• 300g jumbo oats

• 100g butter

• 3 tbsp golden syrup

• 2 tbsp set honey

• 25g dried cranberries

• 25g golden raisins

• 50g raisins

• 50g sultanas

• 150g sunflower seeds

• a pinch of salt


1. Grease and line a square cake tin roughly 30cmx30cm and preheat the oven to 170C. Gently melt together the butter, syrup and honey.

2. Meanwhile, very finely chop the dried fruit in a food processor until it starts to ball. Add the fruit to the pan and stir until fully incorporated.

3. Add the oats, seeds and salt to the pan and mix until uniform. Press the mixture into the prepared tin and bake for 20-25 minutes, until golden brown. Set aside to cool before cutting into 15-20 slices.

Sunflower Seed Flapjacks Recipe (2) Sunflower Seed Flapjacks Recipe (1)

Cost: Though ingredients like dried cranberries, golden raisins and sunflower seeds may sound a little on the expensive side, they can be bought relatively cheaply if you shop around a little. Indeed, the dried fruit in particular is often found as part of a fruit mix, which is a perfectly acceptable ingredient. As such, these sunflower seed flapjacks should set you back no more than around £3.50.

31 replies on “Sunflower Seed Flapjacks”

These look great! I am always looking for granola bars/flapjacks that aren’t too sweet or buttery. Where do you usually find the cheapest nuts and dried fruit? I’ve found that Tesco prices are decent.

thanks for the lovely recipe…would sure be trying it out soon.
May i know what is “set honey” in the recipe?
Can it be replaced with regular honey?

Stoked to see golden syrup in a recipe! It’s been so long. I wish Canada would import the stuff – whether from UK or from New Zealand – I can’t find it anywhere. How is a flapjack different to a granola bar? I’ve never had a flapjack per se, but love the idea of packing granola bars with seeds like these (looks like a few poppy seeds on top?).

We eat it all the time over here. Aren’t there any specialist stores?! you could use maple syrup. They aren’t really different, we just call them flapjacks here! I guess a granola bar over here would be crunchy…

I tried making these last night, and the mixture hasn’t really stuck together. Still, I now have a batch of truly delicious granola for my porridge!

I didn’t quite follow the recipe- I didn’t process the fruit, is it possible this provide extra binding?

Next time I will maybe use a little more golden syrup. I wouldn’t recommend making this using maple syrup as I don’t think it would be sticky enough.

Well, yes – the fruit provides an essential part of the binding process. When you process the fruit it becomes extremely sticky as a result of its natural sugars. At least your granola is fantastic, but I’d suggest sticking to the recipe ;).

I had the same problem David did with the bars not sticking together enough to become bars… I one-and-a-halved the recipe but kept all the ratios the same. Any ideas? It certainly did turn into delicious granola, but I was disappointed not to have portable bars come out.

I did blend the fruit quite thoroughly — until it balled up, as you recommended. I thought that next time I could try blending part of the oats into almost a powder, in the hopes that the smaller particles will help everything stick better.

Yes, I think I used full tablespoons and tried to pack firmly. Well, I’ll try them again at some point and in the meantime they made delicious granola!

Well at least it was delicious! I’m sorry it didn’t work though – I just find it strange. I guess some ingredients react differently from time to time?!

[…] It is really hard to find store-bought granola bars (called flapjacks in the UK) that aren’t too sweet and don’t have lots of added ingredients. I’ve tried quite a few brands but none has been quite right. So I decided to try making my own flapjacks, since that would allow me to control what goes into them. I turned to the ever-reliable frugal feeding and this great-looking recipe for sunflower seed flapjacks. […]

Hi, I seem to be having this problem too, and this is the second time I have tried the recipe. For each square/bar I cut, I would have lost more than half to crumbled bits that just wouldn’t hold together. I followed the recipe meticulously and, given my first time around failure, was even more careful about the fruit , pressing into the tin, and cutting when old. But, to no avail! I had to break the whole cooked tray up again, mix with more butter/honey/syrup and start all over again. I definitely think this needs a lower quantity of oats or more butter etc to bind. I’ve looked at other flapjack recipes and the ratio is definitely out of whack. Otherwise, I love the blog!!!

Really sorry it doesn’t seem to come out right. The recipe is correct and we’ve used it again a couple of times and it has worked. The ratios are different because the fruit adds extra ‘glue’. The fruit needs to be a ball of mush essentially, balled up into a big mess, which then gets added back into the mixture. There should be no discernible fruit once it has been mixed through. The flapjacks should hold together just fine. Maybe I’ll give it another go just to make sure, but the fruit is definitely the key!

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