Crunchy and chewy flapjacks, completely nut free and brilliant to batch make for packed lunches and school snacks.
I love making flapjacks at home for an easy afternoon treat, but I wanted a completely nut free version so the kids can take them to school with confidence.
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This recipe is quick and forgiving: just five simple ingredients mixed in one bowl and baked. The batch yields 16 flapjacks, perfect for lunches, snacks and freezing for later.
How To Make Nut Free Flapjacks
Begin by measuring and preparing the following ingredients:
- Melted butter
- Honey
- Oats
- Mixed seeds
- Sugar
Add them to a large bowl and mix well until everything is evenly combined.
Line an 8×8 inch (20×20 cm) baking dish with parchment paper and transfer the mixture into the tin. Press the mixture down firmly with the back of a spoon to compact it—this helps the flapjacks hold together and gives a nicer texture.
Bake at 180°C fan (or 180°C if using a standard oven) for 20 minutes, until the edges are golden and the middle is set.
Allow the flapjacks to cool in the tin for about five minutes so they firm up slightly. Lift them out using the parchment paper and cut into 16 even squares while still slightly warm.
Storing & Freezing
Store the flapjacks in an airtight container at room temperature for up to five days. They also freeze well: wrap individual portions or stack squares separated by parchment. Defrost at room temperature for around an hour—perfect for adding straight to a lunchbox from the freezer.
Snacks For Kids
If you enjoy these flapjacks, I have many other simple, kid-friendly snacks and recipes that work well in lunchboxes. Try my mini cookies or protein-packed bites for variety, and consult my tips for dealing with picky eaters if mealtimes are a challenge.
Nut Free Flapjacks
4 from 3 reviews
- Author: Ciara Attwell
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 16
- Category: Nut Free Snacks
- Cuisine: Snacks
Description
Crunchy and chewy flapjacks, completely nut free and brilliant to batch make for packed lunches and school snacks.
Ingredients
- 70g melted butter
- 70g honey
- 180g oats
- 50g mixed seeds
- 40g sugar
Instructions
- Preheat the oven to 180°C fan.
- Add all the ingredients to a large bowl and mix well with a spoon until evenly combined.
- For children under five, chop the seeds into smaller pieces to reduce choking risk.
- Line an 8×8 inch (20×20 cm) baking dish with parchment paper and press the mixture in firmly with the back of a spoon.
- Bake for 20 minutes or until golden at the edges and set in the centre.
- Leave to cool in the tin for about five minutes, then use the parchment to lift out and cut into 16 squares.
Notes
Keep the flapjacks in an airtight container at room temperature for up to five days.
Freeze wrapped portions or stacked squares separated with parchment. They defrost at room temperature in about an hour.
If you need gluten free oats, buy a certified gluten free brand as oats can be cross-contaminated during processing.
🥦 Hidden Veg Hub 🥦
Explore more ideas in the Hidden Veg Hub.
Hidden Veg dinner, lunchbox and snack recipes plus tips and advice for feeding kids and helping fussy eaters.