Seeded flapjacks recipe

(223 ratings)

These seeded flapjacks are flavoured with carrots and treacle for a moist chewy bake which is under 200 calories a portion

(Image credit: Getty)
  • healthy
Preparation Time10 mins
Cooking Time15 mins
Total Time25 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories157 Kcal8%
Fat5.7 g8%
Sugars11.3 g13%
Saturated Fat0.8 g4%
Protein2.5 g5%
Carbohydrates22.7 g9%

Seeded flapjacks are a delicious afternoon snack and this recipe takes under 30 minutes to make. 

Our seeded flapjacks with carrots make a delicious alternative to this classic flapjack recipe. They have 157 calories per portion and only 0.8g saturated fat. To mimic the classic flavours of carrot cake you could add some ground cinnamon and ginger to the flapjack batter and a handful of raisins or sultanas. We have used pumpkin and sunflower seeds but sesame, chia or hemp seeds would also make a great choice. 


  • 175g (6oz) butter or buttery taste low-saturates fat spread (such as Benecol Buttery Taste)
  • 150g (5oz) demerara sugar
  • 45g golden syrup
  • 30g black treacle
  • 225g (8oz) carrots, washed and coarsely grated
  • 350g (12oz) porridge oats
  • 30g pumpkin seeds
  • 30g sunflower seeds




  1. Prepare a 30 x 20cm tin by greasing lightly and lining with baking paper. Heat the oven to 200C (180C fan, Gas 6). In a large pan, melt the spread, sugar, syrup and treacle together, stirring until melted and smooth.
  2. Remove from the heat and stir in the carrots, oats and seeds; stir well until thoroughly mixed. Tip into the prepared tin and bake in the centre of the oven for 15 minutes.
  3. The flapjack is done when it is lightly golden around the edges. Remove the tin from the oven. Whilst still hot mark lightly into 20 squares, then leave to cool completely.
  4. When the flapjacks are completely cold, remove from the tin and cut into the squares. Store in an airtight container for up to 4 days.

Top tips for making seeded flapjacks 

For guidance on how to freeze these seeded flapjacks or to learn what makes mixed seeds healthy, read our tips below. 

How to freeze seeded flapjacks with carrots?

Once the flapjacks are cool and cut into portions. Wrap tightly in clingfilm and freeze in portions. Defrost before eating and use within three months. 

Are mixed seeds healthy?

Mixed seeds make a good snack because they are high in fibre, protein and healthy fats. Sesame seeds are an excellent source of calcium and vitamin D. Linseeds, hemp seeds and chia seeds are also excellent sources of omega-3 fatty acids. If you follow a vegan diet, seeds are an important food to help your body reach the nutrient levels it needs. 

Do you use unsalted butter for flapjacks?

You can use salted or unsalted butter when making flapjacks. Salt is important for seasoning and will improve the overall flavour of your bake. If you use unsalted butter, you have greater control over the amount of salt in the finished product. This recipe uses a butter alternative which is lower in fat and calories however you could use butter if you don’t need the bake to be under a certain calorie count. 

Accurately weighing your ingredients is very important when baking. Food writer Jessica Ransom uses the Heston Blumenthal Precision scales by Salter at home and finds the digital screen easy to read.

Heston Blumenthal Precision scales by Salter - View at Amazon 

Heston Blumenthal Precision scales by Salter - View at Amazon 

With a 5kg capacity, these scales are particularly useful when making big batches of cake batter or if you’re making dough for bread or pizza. The large, backlit digital display is easy to read and the scales measure in 0.5g increments for ultimate precision. 

The carrots in this recipe contribute some additional natural sweetness but for some fruit alternatives try baking our banana flapjacks, apple flapjacks, or blueberry flapjacks.  

This recipe is from 

Jessica Ransom
Senior Food Writer

Jessica is a freelance food writer, stylist and recipe tester. She previously worked as Senior Food Writer at Future. While at Future Jessica wrote food and drink-related news stories and features, curated product pages, reviewed equipment, and developed recipes that she then styled on food shoots. She is an enthusiastic, self-taught cook who adores eating out and sharing great food and drink with friends and family. She has completed the Level 1 Associate course at the Academy of Cheese and is continually building on her knowledge of beers, wines, and spirits.