Apricot and Almond Flapjack

These super soft oaty bakes are so yum, they almost feel like a slice of cake! Use overripe apricots for a naturally sweeter finish.


  • 6 Apricots
  • 40g ground almonds (can sub for more oats)
  • 2 tsp of almond extract
  • 110g of regular porridge oats
  • 150ml milk (cows or plant based)
  • Small handful of flaked almonds, crushed nuts or dried fruit for topping


Roughly chop 4 apricots into small pieces and add to a bowl along with the rest of the ingredients (apart from the toppings) mixing well till combined.

Add to a greased 2lb loaf tin and flatten down the top with the back of a spoon. Top with 2 thinly sliced apricots, a small handful of flaked almonds and press into the oat mixture with your hand.

At this point you can drizzle with a tiny bit of honey or maple syrup if you wish (honey not for under 1’s).

Bake at 180c/400F for 15-20 minutes until the mixture has set. Allow to stand for a minute before cutting with a knife then using a fish slice to remove from the tin to cool completely. Suitable from 6 months. Store in the fridge for 2-3 days or freeze for up to 3 months.

Other recipes you might like

Sign up to our newsletter for the latest news and yummy recipes