Cranberry & white chocolate flapjack

What a perfect combination these are; tart cranberries, creamy sweet white chocolate.

I love making flapjacks, they remind me of my childhood when I would stay at my granny’s and we’d always bake flapjacks! There’s something so homely about baking flapjacks, I think it’s a bake that reminds us all of a past time, usually being with someone whilst baking or enjoying them.

I used jumbo oats in this recipe, they are the best for flapjacks, so try to use them over rolled oats if possible.

I made this recipe to fit a 2lb loaf tin, but this recipe can easily be doubled to fit in a 20x20cm tin if preferred, I was making it small batch whilst in lockdown!

Cranberry & white chocolate flapjack

Recipe by Sarah's Healthy KitchenCourse: Snacks


Prep time


Cooking time




Total time



Cranberry and white chocolate flapjack


  • 115g unsalted butter

  • 100g soft light brown sugar

  • 3 tbsp maple syrup

  • 200g jumbo oats

  • 75g dried cranberries

  • 100g white chocolate


  • Preheat oven 160°c and line a 2lb loaf tin with parchment.
  • Add the butter, sugar and maple syrup to a pan and heat on a low, stirring until the butter has melted.
  • Remove from the heat, add the oats and cranberries and stir through.
  • Melt 90g of white chocolate (saving the rest to drizzle) in the microwave in 5 second increments. Then pour the white chocolate into the pan and mix through.
  • Spoon the mixture into the prepared tin and press down.
  • Bake for 25-30 minutes until golden. Allow to cool before removing from the tin.
  • Melt the final 10g f white chocolate in the microwave and drizzle over.

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