Sharing my delicious chewy Chocolate Flapjacks! These oat flapjacks are incredibly easy to make, using one bowl and ready in 20 minutes with just 5 ingredients!
Recipe Difficulty – Very Easy!
Table of Contents
- Why this recipe works
- Ingredients to make Easy chocolate flapjacks
- Substitutions
- Variations
- How to make Easy chocolate flapjacks
- Leftovers
- Recipe FAQs
- Chocolate Flapjacks Recipe
Why this recipe works
This simple flapjack recipe is perfect for using up ripe bananas and makes a satisfyingly chewy bar. They work well as breakfast bars, a dessert or a healthy on-the-go snack. The combination of oats, mashed banana and maple syrup binds the mixture, while cacao and chocolate provide rich chocolate flavour without needing complicated ingredients.
With only five ingredients and one bowl to wash, these Chocolate Flapjacks are quick to make and a great option for busy days or beginner bakers looking for an easy, healthier chocolate treat.
Ingredients to make Easy chocolate flapjacks
- Oats – I use gluten-free rolled oats, but regular rolled oats or porridge oats work too.
- Cacao powder – Adds deep chocolate flavour. You can substitute cocoa powder if needed.
- Chocolate – Chopped chocolate or chips folded through the mixture for pockets of melted chocolate.
- Maple syrup – Provides sweetness and stickiness to bind the flapjacks.
- Bananas – Ripe bananas mash easily and add natural sweetness and moisture.
See the recipe card below for exact quantities and full details.
Substitutions
- Sweetener – Swap maple syrup for honey, agave or golden syrup. For a classic flapjack flavour use cane or dark brown sugar.
- Oats – Regular rolled oats, quick oats or porridge oats all work if you aren’t using gluten-free oats.
- Cacao – Replace with cocoa powder or omit and add extra chocolate chunks instead.
- Chocolate – Use milk, dark or white chocolate depending on preference; vegan chocolate works for dairy-free versions.
Variations
- Kid friendly – These are great for getting kids involved in baking. For a finishing touch, spread melted chocolate over the top and chill to set.
- Deluxe – Serve warm with whipped coconut cream or a scoop of ice cream for a more indulgent treat.
How to make Easy chocolate flapjacks
Step 1: Preheat the oven to 180°C (360°F). Mash the ripe bananas in a large bowl with a fork.
Step 2: Add the oats, maple syrup, cacao powder and chopped chocolate to the mashed bananas.
Step 3: Mix until everything is well combined to form an even oat mixture. Line a 9×9 square baking tin with baking paper.
Step 4: Transfer the mixture to the lined tin and press down firmly with a fork to an even depth of about 1 cm. Bake at 180°C for 15 minutes.
Step 5: Remove from the oven and let the flapjacks cool in the tin for 10 minutes, then lift out using the baking paper and slice into squares. Cooling briefly helps them firm up for cleaner slices.
Leftovers
Store cooled flapjacks in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cooled squares in a freezer-safe container. Defrost naturally or use a quick burst in the microwave when needed.
Recipe FAQs
Yes. Bake and cool the flapjacks completely, cut into squares and place in an airtight container suitable for freezing. Defrost at room temperature or microwave to reheat.
You can, but it’s best to wait about 10 minutes after baking so they firm up slightly and are easier to slice.
Ripe bananas are ideal because they mash easily and add sweetness. If they’re not ripe, mash them very well to ensure the mixture binds.
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Chocolate Flapjacks
Equipment
- large mixing bowl
- fork
- baking tin (I use 9×9)
- baking paper
Ingredients
- 4 ripe bananas
- 250 g oats (rolled or porridge)
- 2 tbsp maple syrup (or liquid sweetener)
- 2 tbsp cacao powder
- 50 g chopped chocolate
Instructions
- Preheat oven to 180°C (360°F). Mash the bananas in a large bowl.
- Add the oats, maple syrup, cacao powder and chopped chocolate, then mix until well combined.
- Line a 9×9 baking tray with baking paper, add the mixture and press down firmly to about 1 cm depth.
- Bake for 15 minutes.
- Remove from the oven and let cool for 10 minutes before slicing into squares.
Notes
Step-by-Step Photos: The post includes helpful photos to guide you through each stage.
Substitutions & Variations: See the substitutions and variations sections above.
To Store: Keep at room temperature in a sealed container for up to 2–3 days.
To Freeze: Cool completely, then freeze in an airtight container.
Tips: Use any chocolate you prefer, and allow the flapjacks to cool for about 10 minutes before cutting so they firm up.
Nutrition
