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In Butter, Dessert, Oats, Recipe, Snacks, Wheat-Free
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As you can tell by this picture, these are not the flapjacks we're accustomed to here in the States.  Here, when we talk about "flapjacks" or "hotcakes" or "griddle cakes", we're tossing about well known alias' for pancakes, those golden vehicles famed for delivering obscene amounts of melting butter and maple syrup into our systems.  Why do we have so many names for such a simple dish?  Who knows.......probably just to confound foreign visitors.

These flapjacks are of British origin, and were invented to deliver not maple syrup, but golden syrup to our eager taste buds.  Make no mistake....these may look like innocent little, "healthy" granola bars, but the butter and sugar packed into these bad boys could easily trick your body into thinking that you're eating a candy bar, albeit a candy bar shot through with the goodness of oats.  

Hey, pay attention here....these are a snack food or dessert, they are NOT a breakfast alternative (though they ARE amazingly good with a cup of coffee).

Due to their sweetness, you may want to cut these into rather small bars in an effort to fend off monster sugar spikes in the kids, because really, who needs another one of those in their day.  As with all things made primarily of butter and sugar, they are insanely addictive.  Poor Peyton was at risk of mainlining these until we pointed out that little fact and put them under lock and key.  Whereas our kids have free reign when it comes to reaching for granola bars, we tend to manage these little beasts as though they were cupcakes or candy.  Proceed with caution!

Cheers - Steve



by: Molly Wizenberg - Bon Appetit Magazine 

(Print Friendly Version)



  • 1 stick unsalted butter, cut into 8 pieces
  • 1/2 cup packed golden brown sugar
  • 1/4 cup golden syrup
  • 2 1/3 cups quick cooking oats (not instant or old-fashioned) 
  • pinch of salt



  1. Heat oven to 350℉ and butter an 8x8x2 inch metal baking pan.
  2. Combine first 3 ingredients in a medium saucepan.  Stir constantly over medium-low heat until the butter melts, the sugar dissolves, and the mixture is smooth.  Remove from the heat and add the oats and salt; stir until coated.  Transfer the mixture to the prepared pan and spread out into an even layer.
  3. Bake until top is golden (edges will be darker), about 20-25 minutes.  Cool in the pan on a rack for about 5 minutes, then cut into 4 squares; cut each into 4 triangles (mixture will be soft.  Cool completely in pan before serving.

Makes 16


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"Oui, Chef" exists as an extension of my efforts to teach my kids a few things about cooking, and how their food choices over time effect not only their own health, but that of our local food communities and our planet at large. By sharing some of our cooking experiences, I hope to inspire other families to start spending more time together in the kitchen, passing on established familial food traditions, and starting some new ones. Read more...
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