Date flapjacks recipe

(86 ratings)

Our date flapjacks use five ingredients and take under an hour to bake.

Date flapjacks close up showing the layer or dates in the centre
(Image credit: Getty)
Preparation Time10 mins
Cooking Time30 mins
Total Time40 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories296 Kcal15%
Sugars11.1 g12%
Saturated Fat10.7 g54%
Protein3.1 g6%
Fat18.4 g26%
Carbohydrates27.9 g11%

Date flapjacks are quick and easy to make with just five ingredients and a cook time of 30 minutes. 

Flapjacks are delicious but this twist on the classic recipe makes treats with a wonderful chewy texture and an intense sweetness thanks to the dates. Serve as an afternoon treat for adults or kids or pack the bars into lunch boxes for a nice surprise. They can also be enjoyed as a dessert when served with a scoop or ice cream or a generous drizzle of cream.  


  • 300g butter or margarine
  • 50g demerara sugar
  • 5tbsp golden sugar
  • 400g rolled oats
  • 150g chopped dates




  1. Heat the oven to 180C (160C fan, Gas 4). Grease a 20cm square tin and line with a sheet of baking paper.
  2. In a saucepan, melt the butter. Add the sugar and golden Syrup and stir until the sugar is dissolved.
  3. Remove from the heat and mix in the rolled oats. Press half the mixture into the base of the tin.
  4. In another saucepan boil 50ml water and add the dates. Simmer, whilst stirring until the dates and water turn into a paste.
  5. Spread the paste over the mixture in the tin. Cover with the remaining oat mixture and press down.
  6. Bake for 25 to 30 minutes, until set and golden
  7. Remove from the oven and allow to cool in the tin completely before cutting into squares.

Top tips for making date flapjacks 

If you haven’t used dates in your baking or cooking before you may want some advice on how to prepare them and what flavours compliment them. We have some tips below as well as guidance on how best to store the cooked date flapjacks.

Do I need to soften dates before baking?

It depends on the recipe but if you need to chop the dates, you will find it much easier to do so if they soak in hot water for a few minutes first. Soaking the dates also rehydrates them and gives them a softer, chewier texture that can have an almost caramel-affect once baked. 

What flavours go well with dates?

Dates can be used in sweet and savoury recipes. For this particular bake, we think nuts would compliment the flavour. Almonds, pistachios or hazelnuts would make nice choices but you could use your own favourite. Dates also pair nicely with spices like cinnamon and ground ginger so you could add this to the flapjack mix. You can also pair dates with other dried fruit like cherries and cranberries for some sour notes or apricots and figs for a jammy taste and texture. 

How do I store date flapjacks?

These flapjacks are best stored in an airtight container at room temperature for up to a week. You can freeze them once baked and cooled. Simply wrap tightly in clingfilm and then freeze in portions. This can be helpful if you don’t want to eat them all in a week. Defrost before eating. 

We use a 20cm square tin for this recipe. If you don’t already have one we recommend getting a non-stick, loose-bottomed tin as it makes it much easier to remove the date flapjacks once cooked and cooled. 

MasterClass 20cm Square Tin - View at Amazon

MasterClass 20cm Square Tin - View at Amazon

A versatile size and shape that you can use for many other bakes including brownies, blondies and shortbread. We love that you can remove the base of this tin as it makes removing your finished bake much easier. The tin is dishwasher safe but to improve the durability of your cake tins, we always recommend hand washing them and drying straight away to avoid rusting or water damage. 

If you enjoy making this recipe, be sure to check out our oatmeal bars. For something healthy for breakfast, consider making our granola bar recipe or for an afternoon treat try these chocolate oat bars. 

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.