Traditional recipes

Clementine and cinnamon flapjacks recipe

Clementine and cinnamon flapjacks recipe

  • Recipes
  • Dish type
  • Biscuits and cookies
  • Flapjacks

These sweet yet elegant, Christmassy little treats are sure to impress! They're soft, moist and a little bit gooey. I top them of with a drizzle of smooth, melt in the mouth milk chocolate, but they're equally as irresistible without! Best served with a cup of milky tea...

Devon, England, UK

6 people made this

IngredientsServes: 6

  • 200g butter
  • 180g soft brown sugar
  • 4 1/2 tablespoons golden syrup
  • zest and half the juice of 1 clementine
  • 1 teaspoon ground cinnamon
  • 350g porridge oats
  • 100g milk chocolate, melted (optional)

MethodPrep:20min ›Cook:20min ›Extra time:2hr cooling › Ready in:2hr40min

  1. Preheat the oven to 190 C / Gas 5. Grease a small square baking tin and line with baking parchment.
  2. In a saucepan over a medium heat, combine the butter, sugar, syrup, juice, zest and cinnamon and heat gently, stirring until the butter is melted and you have a nice, smooth mixture. Remove from the heat and mix in the oats then transfer to the prepared baking tin.
  3. Bake in the preheated oven for about 15 minutes. Remove from the oven and leave to cool and set in the tin. This will take a couple of hours.
  4. Drizzle over the melted chocolate and cut up into squares. Now the best part...indulge in 2 or maybe 3 portions!

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Cinnamon and Raisin Flapjacks

The nature of flapjacks can vary, you get the crumbly ones in cafes or the plastic wrapped manufactured wodges sold in newsagents. My personal preference is somewhere in the middle having distinguishable pieces of oat and not falling apart as you eat them.

Given I once introduced myself to 100 bloggers with a bag of flapjacks in five flavours I thought it was fitting to feature them as my first actual recipe after the lengthy hiatus. Ted has made flapjacks at school and assisted here he was amused to re-watch a flapjack making video of him as a toddler whilst I made the original mummy blogging conference batch.

I’m not promising these are perfect (the raisins travelled mostly to the far edge), but we enjoyed them as a sticky post-lunch treat over the past few days. I managed not to burn them in my temperamental oven which counts as success right now. And it’s the closest I’ve come to achieving my lockdown aspiration to supply treats with home made items rather than randomly flavoured KitKats ordered in bulk from Amazon.

Ovens vary a lot – in my case every damn time I use it – so check your flapjacks every five minutes after twenty minutes until you are happy with the colour. They will be very soft when hot so don’t try to move them until they’re completely cooled down.

The flapjacks will keep for one week in an airtight tin.I would suggest lining the tin with the same baking paper as they can get a bit messy (at least they do in the current heatwave).

I hope those of you reading in the UK have been enjoying the balmy weather and have a wonderful week.

Apple Cinnamon and Raisin Flapjacks

The classics are always the best aren’t they and you can’t get more classic than the flavour combo that is apple, cinnamon and raisin. It’s the apple in this recipe that gives these flapjacks that lovely moist texture and it also means there is no need for the addition of any extra fat. Plus if you use eating apples (I’ve used Pink Lady ones ‘cos they’re my faves) instead of cooking apples, you hardly need any extra sweetness at all. I’ve chosen to use date nectar in this recipe, because well date and apple are another great flavour combo, but of course you could use any sweetening agent you like. Perfect for breakfast, brunch, teatime or a cheeky evening nibble – my lot love them!

What’s In It?

  • 150g Oats
  • 2 Apples
  • 50g Raisins
  • 50ml Date Nectar
  • 1 tsp Cinnamon
  • 1 tbsp Water

How Do I Make It?

Preheat the oven to 160ºC.

Core, peel and chop the apples and then place in a saucepan along with the water and date nectar.

Cook on a low heat for about 10-15 minutes, making sure to add additional water if required.

Stir in the raisins and cinnamon and cook for a further 5 minutes.

Remove the saucepan from the hob and stir in the porridge oats until well combined.

Spoon the flapjack mixture into 6 squares of an individual brownie tin and bake for 15-20 minutes or until the tops have turned golden brown.

Leave to cool in the tin before removing with a palette knife.

TOP TIP – These flapjacks will last longer if you keep them in the fridge, as the fruit content makes them particularly juicy and this can result in them going mouldy very quickly if stored in a tin.

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Cinnamon Spinach Mini Flapjacks

GREEN. A color that screams bold and beautiful. Emeralds, pine trees, basil…But why does green in certain foods totally turn us off? Even if you know it’s good for you. If you saw spinach pancakes on a menu I highly doubt you’d be inclined to order them, but if you taste these cinnamon spinach mini flapjacks, you’ll never want the boring-colored pancakes ever again.

These mini flapjacks are not only cute and pop-in-your-mouth FUN, they are packed with a sweet, cinnamon flavor. Honestly, you can’t even taste a hint of spinach in these minis! It’s the best ‘PSYCH!’ you’ll ever play on your kids….or your husband…or your brain.

I loved creating an on-the-go breakfast that is packed with healthy spinach goodness, that both little humans and big humans can enjoy. Sweetened with ripe banana and cinnamon, these cute ‘lil jacks are gluten-free, dairy-free, refined sugar-free, and paleo. Oh yeah, and they are green. Green = good. Also good? A little flaxseed added to ’em (shoutout to the omega-3’s)!

My toddler scarfed these down like they were going out of style – sans any syrup. And I scarfed a few down like my toddler might not let me try one. Luckily I was able to sneak a few of the reject, oblong-shaped ones that didn’t make the cut for the big photoshoot. Imperfect jacks need some love too!

SPOILER ALERT! These cinnamon spinach mini flapjacks are only 10 calories each. T-E-N. Cross my green-loving heart. So make a big batch and pop ‘em in your mouth during your morning commute, serve them as snacks for the kiddos, or make a leaning tower of flapjacks when you’re bored.

  • 4 tbsp oil, butter or margarine, plus extra for greasing
  • 200g/7oz golden syrup, honey or maple syrup
  • 300g/10½oz porridge oats
  • 1 tsp ground cinnamon or mixed spice
  • 70g/2½oz sunflower seeds (or other seeds)
  • 30g/1oz pumpkin seeds (or other seeds)
  • 200g/7oz dried apricots (or other dried fruit), roughly chopped

Preheat the oven to 210C/190C Fan/Gas 6½. Lightly grease a deep 20cm/8in square cake tin.

If using butter or margarine, melt it in a pan. Add the syrup to the melted butter or oil. Mix in all the remaining ingredients.

Spoon into the baking tin and flatten with a spoon or spatula.

Bake in the centre of the oven for 15-20 minutes, or until golden and starting to firm at the edges. Remove from the oven and allow to cool.

Recipe Tips

These flapjacks can be frozen for three months. You could make a double batch if you have the space.

Children can help make this recipe by weighing and measuring the ingredients, mixing the them into a bowl, greasing the tin and spooning the mixture into the tin. An adult should take control of using the oven and cutting the flapjacks.

These apple flapjacks will keep you fuller for longer

Oats, which are a key ingredient in this recipe, are a perfect ingredient for keeping you energized for longer. They are high in soluble fibre which has been proven to increase feelings of fullness. The addition of coconut and olive oil, both of which are healthy fats, will also help to prevent the hunger pangs from setting in. Oats are also higher in protein than many other grains. Make sure you use porridge oats (not instant) for maximum nutrition and texture.

Recipe Summary

  • 3 cups all-purpose flour
  • ¼ cup granulated sugar
  • 4 teaspoons baking powder
  • ½ teaspoon salt
  • 2 ½ cups milk
  • 2 eggs
  • ½ cup butter, melted
  • 2 teaspoons vanilla
  • ½ cup packed light brown sugar
  • ¼ cup all-purpose flour
  • 1 tablespoon ground cinnamon
  • Pure maple syrup or Cream Cheese Glaze (see recipe below)
  • ¼ cup butter, softened
  • 4 ounces cream cheese, softened
  • 1 ½ cups powdered sugar
  • 1 teaspoon vanilla
  • ½ cup milk

In a large bowl stir together flour, granulated sugar, baking powder, and salt. Make a well in the center of the flour mixture. In a medium bowl whisk together milk, eggs, butter, and vanilla. Add to flour mixture stir just until combined (mixture may be a little lumpy).

In a small resealable plastic bag combine 3/4 cup of the batter, brown sugar, 1/4 cup flour, and cinnamon. Seal bag and knead well until mixture is combined. Snip a 1/4-inch hole from one corner of the plastic bag.

For each pancake pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet. Swirl some of the cinnamon mixture over each. Cook over medium heat about 2 minutes on each side or until pancakes are golden brown turn over when surfaces are bubbly and edges are slightly dry. Serve warm, swirled side up, with maple syrup or Cream Cheese Glaze.

In a medium bowl beat together butter, cream cheese, powdered sugar, vanilla, and enough milk to reach drizzling consistency.

Clementine tea

This tea uses the skin (or peel) of clementine and some juice. Not only does it use the part of clementine that is usually thrown away, but it becomes a delicious and nutritious tea.
Angela Kim, Leipzig, Germany

Makes 4 cups
Peel of 10-15 clementines, thinly sliced
1 litre water
4cm cinnamon stick
1 star anise
2 tsp goji berries
Juice of 3-4 clementines
A good squeeze of lemon juice
Honey, to taste

1 Spread the clementine peel on a plate or baking sheet, and let dry on a window sill or near a radiator/heater. This will take about 3-4 days. Once the peel is completely dry, store in a jar.

2 To make tea, Bring about a litre of water to a boil. Add a handful of dried clementine peel, goji berries, cinnamon stick, and star anise. Simmer for about 30 minutes. Remove the clementine skin and spices. Add the juice of clementine, lemon, and honey to taste.

Guest Recipe | 100-Calorie Cinnamon Protein Flapjacks

These quick and easy Cinnamon Protein Flapjacks will provide a protein and carb kick on your lunch hour or before the gym – without the guilt!

Eat it on it’s own or try it with some fat-free Greek yoghurt and some blueberries!


– 2 teaspoons of Ground Cinnamon

– 3 sprays of 1 cal spray oil


1) Pre – heat your oven to 180c degrees.

2) Weigh out the oats, whey protein powder and cinnamon and add all three to a mixing bowl.

3) To the mixture incorporate the Myprotein MYSYRUP p a little at a time until the mixture is a dry, sticky substance.

4) Cover a baking tray in parchment paper and spray a little oil to stop the mixture sticking.

5) Place the mixture into the tray and press down firmly until it’s spread evenly.

6) Cook in the middle of the oven for 10-15 until golden brown.

Watch the video: How to make GOLDEN SYRUP (December 2021).