Flapjacks from Smitten Kitchen by Deb Perelman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute honey or maple syrup for golden syrup.

  • kshell on February 27, 2026

    These cut like a dream for me, but they were too crunchy. Taste was right. Reminded me of a Nature's Valley granola bar. Followed all pan size/lining recs, baking temps and times so I think that's just how this recipe is.

  • Rutabaga on September 30, 2018

    I love oat bars like these, but since I don't make them often, I tend to forget the recurring problem I've encountered: I never seem to bake them long enough for the bars to fully set. They still taste delicious, but fall to pieces when I try to cut them. In this case, I baked them 10-15 minutes longer than called for in the recipe, but while they appeared done on the surface, when I cut them into bars the next morning, they crumbled apart. I think there are several culprits: I use Pyrex glass pans, I used foil in place of parchment, and the baking steel I keep in oven may also keep the bottom of the bars from baking quickly enough. I probably need to invest in some square metal cake pans, but in the meantime, maybe doubling the baking time would lead to better results.

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