ginger flapjacks

ginger flapjacksOne of my favourite things about Christmas baking is all the delicious spices, these lovely ginger flapjacks are a great example of how we can take the plain, and transform it into a seasonal delight. Just by adding some cinnamon and ginger they become christmassy and delicious. Ginger is such a lovely winter warmer and these flapjacks have the perfect amount of stem ginger so even toddlers enjoy them and don’t find it overpowering.

ginger flapjacks
ginger flapjacks

If you prefer other seasonal spices like cloves and nutmeg give them a go and make these flapjacks your own – playing with the flavours your family favours. I’d love to know what worked for you and how you played with the recipe below.

Flapjacks are so simple to make my son has been baking them since he was a tot! They create minimal washing up, and provide pretty instantaneous gratification. They are really adaptable for free-from baking, as they are essentially flour-free, and you won’t miss the butter I promise – especially when you have the wonderful warming hit of cinnamon and ginger in the mix. They end up being not so bad for you too – with the gluten-free oats providing great slow release of energy through the day.

ginger flapjacks

  • Yield:

    1 baking tray
  • Cooking Method:

  • Prep Time:

    20 mins
  • Cook Time:

    13 mins
ginger flapjacks

Yes ginger flapjacks! I have added some ginger ZING to my flapjacks giving them a wonderful depth and warmth. These are a wonderful winter warmer (though to be honest we've enjoyed them in the summer in the garden with our neighbours too!) Great for any time of year, these tasty treats will boost energy levels and are a family fave. 


  • 9 oz sunflower spread
  • 9 oz demerara sugar
  • 1 Tbsp golden syrup 
  • 2 tsp cinnamon (heaped)
  • 6 stem ginger balls & syrup
  • 15 oz gluten-free oats*


  1. Preheat your oven to 180°C (fan) and a baking tray with baking paper. In a large saucepan melt the spread, sugar, golden syrup and cinnamon. Once it's all melted take off the heat.

  2. Blitz the balls of stem ginger in your liquidiser and add to the

    gorgeous ingredients

  3. saucepan. Then stir in the oats. Dump the lot onto your waiting baking tray and spread out so the mix is evenly distributed. Pop into the oven for 13 minutes. 

  4. Allow to cool for 5 minutes then slide out of the tray and cut into squares. 


*sometimes I swap 1oz of gluten-free oats for 1oz of gluten-free rice-crispies to add a bit of a different texture. Let me know how you make this recipe your own! 

Leave a Reply

Your email address will not be published. Required fields are marked *