Irish oat flapjacks, a classic for a reason and just in time for St Patrick’s Day! Are you looking for a St. Patrick’s Day dessert recipe that has no green food coloring? If you are, this is the recipe for you and it has to be one of the easiest recipes to make.
Flapjacks vs Pancakes:
Flapjacks are not to be confused with American flapjacks, which is another term for pancakes. Irish Flapjacks are more like a chewy caramel oat bar of goodness. The difference between flapjacks and pancakes is mainly regional. In Ireland, flapjacks and pancakes are referred to as two different food types. Flapjacks are sweet tray-baked bars made from oats, while pancakes are flat cakes made of thin batter and cooked on both sides. In the US, flapjacks are another name for pancakes.
Oats are really amazing in the nourishment and health benefits they deliver. They are high in fiber, low in fat, and offer high amounts of vitamins and minerals. Oats are among the world’s healthiest grains and a good source of many vitamins, minerals, and unique plant compounds. Use rolled oats for the flapjacks. Rolled oats are thicker than quick-cooking oats and rolled oats tend to be chewier in texture. Rolled oats need to cook longer. It’s often preferred to bake with them as they produce a fluffier, heartier product. I tested my flapjacks with quick oats and rolled oats. I realized quickly that baking with the quick oats made some very disappointing flapjacks; they tend to become mushy and almost seem to disappear in the final product. Stick with the rolled oats for this recipe.
Did you know:
You can grind rolled oats in a blender or food processor to make oat flour. Oat flour can be substituted for all-purpose or whole-wheat flour one to one and will add a light, nutty flavor to your baked product.
Flapjacks Tips: :
Baked at 350F and your flapjacks will emerge from the oven with a slightly golden crust and chewy. However, once they cool, they will firm up so don’t over-bake or they will turn hard. Use brown sugar, it will give you a deeper flavor and color. Once cooled, cut the flapjacks with a serrated knife; using a serrated knife creates a clean-cut and the flapjacks look so much better. Feel free to add cranberries, raisins, or sunflower seeds to the flapjacks to add a different twist. Flapjacks can be stored in the refrigerator however they are best served at room temperature.
Replacing Butter with Applesauce in baking:
Irish oat Flapjacks are rich, creamy, and full of coconut, maple syrup flavor. The original recipe has a ton of butter and if you want to prepare true to the Irish way, you have to use Kerrygold butter. However, there is no need for all the butter. Replacing butter with applesauce reduces calories. Applesauce works best in cake-like recipes. I replaced half the amount of butter in my recipe with applesauce. If the recipe calls for 8 ounces of butter, use 4 ounces of butter and 4 ounces of applesauce. You will still have a delicious satisfying Irish oat flapjack, just with half the calories and fat.
By replacing butter with applesauce, it gives me a guilt-free feeling that I love. You can make as many or as few of these as you like; the recipe doubles or quadruples easily.
IRISH OAT FLAPJACKS
Irish oat flapjacks are rich, creamy, full of coconut and maple syrup flavor.
Not to be confused with American flapjacks, which is another term for pancakes.
Irish Flapjacks are like chewy caramel oat bars of goodness.
If you want to prepare true to the Irish way, you have to use Kerrygold butter.
This recipe has to be one of the easiest recipes to make.
Use rolled oats, quick oats cook quickly and tend to become mushy and make a very disappointing flapjack.
Using a good quality pure maple syrup makes all the difference.
Irish flapjacks are telling a story about simplicity, history, and traditions.
Make them and you will discover a great dessert or snack that will be enjoyed by all.
Irish Oat Flapjacks, a classic for a reason
Butter, brown sugar, maple syrup, apple sauce mixture
- 12 ounce maple syrup
- 16 ounce Brown Sugar light
- 8 ounce butter, salted unsalted
- 16 ounce apple sauce
Oat, coconut mixture
- 3.5 Lb Oats rolled
- 6 ounce coconut shredded
Melted chocolate drizzle
- 4 ounce chocolate chips dark
Make the Butter, brown sugar maple syrup, apple sauce mixture
- Melt butter with brown sugar and maple syrup in a pan over low heat, add the applesauce, and stir.12 ounce maple syrup, 16 ounce Brown Sugar, 16 ounce apple sauce, 8 ounce butter, salted
Make the oat, coconut mixture
- Preheat oven at convection to 350F. Line half sheet pan with parchment paper. In a large bowl, pour the melted brown sugar, maple syrup,apple sauce and butter over the oats. Add the shredded coconut, mix well, and spread the mixture on the prepared sheet pan. With a spatula press the oat mixture evenly into the sheet pan. The mixture should be firm.6 ounce coconut, 3.5 Lb Oats
Bake the flapjacks
- Bake the flapjacks for 20 minutes in a convection oven or until golden brown. After 20 minutes in the oven, the flapjacks will firm up - so don't overbake or they will turn really hard. Let the baked flapjacks cool until firm.
Drizzle with chocolate and cut
- Place the chocolate chips in a bowl over a warm water bath to melt. Using a spoon, drizzle the flapjacks evenly with the melted chocolate. Once cooled, cut the flapjacks with a serrated knife; into 5x6 squares using a serrated knife creates a clean-cut and the flapjacks look so much better3.5 Lb Oats
Using a good quality pure maple syrup makes all the difference. Feel free to add cranberries, raisins, or sunflower seeds to the flapjacks to add a different twist. Flapjacks can be stored in the refrigerator however they are best served at room temperature.
Nutrition information is calculated using an ingredient database and should be considered an estimate