Cherry & Blueberry, Yoghurt Coated Flapjacks

I needed something simple to bake that used up leftover cupboard ingredients. You see, I have recently moved house and I wanted to use up *everything*. My thought process was, the less ingredients I have in the cupboards the less I have to move.

In reality, there are boxes upon boxes of things that you have to pack and unpack when you move house, so half a bag of oats, a fraction less sugar and a jar of cherry jam weren’t going to make much difference. But none-the-less, my thought process resulted in these gorgeous jammy flapjacks, so, overall, it was a win-win. 

As I mentioned in the intro, this recipe is the simplest of bakes, adapted from this recipe here. Flapjack is what you learn in baking 101, but this is more of a pimped up version with the addition of a fruity, jammy filling and a delicious yoghurt topping. Like with all of my recipes, adapt it to suit your tastes. Not a big fan of cherry and blueberries? Use blackcurrant jam and raspberries. Not a big fan of yoghurt coated stuff? Coat with a thick layer of dark chocolate. Thats the beauty of having a good solid base recipe, so you can adapt it in all manners of ways! 


  • 300g butter
  • 2 tbsp golden syrup
  • 125g light brown sugar
  • 60g plain flour
  • 300g porridge oats
  • 5-6 tbsp cherry jam
  • A handful of fresh blueberries

For the icing:

  • 1 tbsp natural greek yoghurt
  • 50g cream cheese
  • 4 tbsp icing sugar, sifted


  1. Preheat the oven to 180oc and line a 20x23cm tin with greaseproof paper
  2. Melt the butter, golden syrup and sugar together in a large saucepan
  3. In a separate bowl, weigh out the flour and oats and make a well in the middle. Pour in the melted butter mixture and stir thoroughly to combine
  4. Pour half of the oaty mixture into the tin and spread out evenly. Top with the cherry jam, spreading it in an even layer and then scatter over a handful of blueberries. Carefully top with the remaining oat mixture
  5. Place in the oven and bake for 30 minutes or until nice and golden – leave to cool while making the icing
  6. To make the icing, combine all the ingredients together and whisk until no lumps remain. Wait for the flapjacks to cool completely before spreading a thin layer of icing on the top. Put into the fridge to harden for 30 minutes or so, then cut into 16 bars.