Peanut butter flapjack updates the classic oat bar with peanut butter and jelly flavours. Oaty. Syrupy, nutty and fruity – all in one bite.
This week I’m sharing with you my recipe for peanut butter flapjack. Imagine a hearty wedge of flapjack packed full of oaty and syrupy flavours.
Then imagine a bunch of friendly peanuts waltzing onto the scene. These peanut butter flapjacks are exactly that thought. Dense, buttery, syrupy, nutty – all those ingredients working together in harmony to make each bite perfectly balanced and delicious.
But this is more than peanut butter flapjack. This is peanut butter flapjack with a sneaky, ever-so subtle, layer of deliciously fruity jam peeking out of the middle. Essentially, it’s a peanut butter and jam sandwich transported into the world of flapjack. And that is a pleasant world to visit.
Having spent some extended time in Florida in my student days, I’m rather partial to America, Americans and some of the classic American goodies on offer. These days, although I’m English, many of my readers are American. So, my American friends, past and present, this flapjack makeover recipe is for you – and it’s just in time for 4th July.
I know that really I should be calling jam ‘jelly’ to be truly in keeping with the American slant I’ve given this recipe and blog post. However I am English and I’m here, in England, writing this post. I feel obliged to write as I talk: British-English not American-English. Two very different languages, it seems.
And while I’m on the subject, let’s clear up the term flapjack. Flapjack is the British-English term for what American-English labels oat bars. The word flapjack does exist in American-English but often refers to what we Brits call pancakes. So, to be crystal clear (and slightly anal), these so-called ‘peanut butter flapjacks’ are oat bars, definitely not pancakes. But I think you’ve probably already worked that one out from the photographs. 😉 🙂
I find all these variations in (supposedly) one language fascinating. It seems I’m not alone – take a look at this list. Out of the 38 food terms listed I was aware of the Trans-Atlantic term for a paltry 14 of them. 🙁 How embarrassing. Can you fare better than me?
The great thing about food is that it doesn’t matter what language you speak. Jelly or jam. Flapjack or oat bar. The result is the same.
Flapjack + Peanut Butter + Jam = happy times
This peanut butter flapjack is hearty, comforting and guaranteed to make you feel warm and fuzzy just at the right moment.
That moment came for me last weekend when I agreed to spend the night camping in the garden with my family. The rest of my family think that camping is the most wonderful and exciting adventure that they could possible take part in. I, on the other hand, like my home comforts… or those of a luxury hotel… I honestly don’t mind which. I am definitely not a natural for camping, which is why the pleasure I felt whilst devouring the final slice of this peanut butter flapjack, inside the tent, late last Saturday night, was just what I needed. The sweet, mellow syrup & chewy oats united with the nuts & jam transported me to a warm and very cosy place.
For a moment I was almost enjoying the camping experience…. But that’s a secret just between us.
If you have any more foodie terms that differ between American-English and British-English leave a comment & let me know.
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- 275 g/ 3 1/4 cups Rolled oats
- 175 g/ 3/4 cup Unsalted butter
- 75 g/ 5 tbsp Golden syrup
- 75 g/ 1/3 cup Light soft brown sugar
- 1 tsp Vanilla extract
- 3 tbsp Peanut butter (I used crunchy)
- 3 tbsp Grape jelly (or seedless raspberry jam)
Grease an 8 inch round baking tin with butter then line the base with baking parchment
Preheat the oven to 170°C/ 325°F/ GM 3
Put the butter, sugar, syrup and peanut butter into a large, heavy pan. Heat gently, stirring frequently until everything has melted & combined to form a deep golden liquid
Take off the heat. Stir in the vanilla extract and the oats until thoroughly combined
Spoon approximately half of the oaty mixture into the tin and push down firmly to completely cover the base
Spread the jam (jelly) over the oats
Carefully top the jam with the remaining oat mixture - use a spoon to put small dollops across the jam and spread out using the back of the spoon. Ensure that all of the jam is covered to prevent it from bubbling up and that the oats are firmly pressed down
Bake for 25-30 minutes until golden
Remove from the oven and allow to cool for 15 minutes. Using a sharp knife, mark out portions on the flapjack. Run the knife around the edge of the flapjack to loosen it from the sides of the baking tin
When completely cold, remove from the tin and cut out the marked portions
Store for up to 3 days in an airtight tin