Why Do My Flapjacks Fall Apart?

Are you tired of your flapjacks crumbling apart instead of holding together in delicious, chewy squares? You’re not alone! Many home bakers struggle with this problem, but with a few simple tips, you can create perfect flapjacks every time.

Common Causes of Crumbly Flapjacks:

  • Overmixing: Overmixing the batter can activate the gluten in the flour, making the flapjacks tough and crumbly. Mix just until the ingredients are combined.
  • Overcooking: Baking the flapjacks for too long will dry them out and make them fall apart. Keep an eye on them and take them out of the oven when they are golden brown.
  • Not enough moisture: The ratio of dry to wet ingredients is crucial. If you use too much flour or not enough butter and syrup, the flapjacks will be dry and crumbly.
  • Not pressing the mixture firmly into the tin: This helps to create a compact structure that holds together better.
  • Cutting the flapjacks too soon: Let them cool completely before cutting, or they will be more likely to crumble.

Tips for Perfect Flapjacks:

  • Use the right ingredients: Make sure you are using good quality oats, butter, and golden syrup.
  • Don’t overmix: Mix the batter just until the ingredients are combined.
  • Press the mixture firmly into the tin: This will help to create a compact structure that holds together better.
  • Bake at the correct temperature: The ideal temperature is around 180°C (350°F).
  • Don’t overcook: Keep an eye on the flapjacks and take them out of the oven when they are golden brown.
  • Let them cool completely before cutting: This will give them time to set and become less crumbly.

Additional Tips:

  • Use a silicone baking tin: This will make it easier to remove the flapjacks without them breaking.
  • Line the tin with baking paper: This will also help to prevent sticking.
  • Add chopped nuts or seeds: This will give the flapjacks a bit of extra texture and flavor.
  • Experiment with different flavors: You can add spices like cinnamon or ginger, or use different types of syrup or honey.


  • If your flapjacks are too dry: Add a little more butter or syrup to the batter next time.
  • If your flapjacks are too crumbly: Press the mixture more firmly into the tin next time, and make sure you don’t overcook them.
  • If your flapjacks are too hard: Use a lower oven temperature next time, and take them out of the oven a few minutes earlier.


Here are a few flapjack recipes to try:

With a little practice and these tips, you’ll be able to make delicious, chewy flapjacks that everyone will love!


We are five adults in our house. My shopping bill feels like it. A portion of it is due to the fact that I enjoy baking. I only really get to bake at home because I’m the head chef at work. After experimenting with the recipe, this is my favorite version. Since they are wealthy, don’t eat too many at once and cut them small.

5 Bake for 25 minutes until golden. Once the flapjacks have cooled for five minutes, press them down with a heavy, flat object to compress them and prevent them from crumbling. Cool on a wire rack. Cut into squares. If stored in an airtight container, they can last for a week to ten days and freeze extremely well.

There are two varieties of flapjacks: crispy and chewy, and each has its own devotees. The most important factor that will probably affect the texture of the flapjacks is how long they are baked for; longer baked flapjacks will be crispier, and slightly underbaked flapjacks will be chewier. For Soots Flapjacks, we would advise checking them after 20 minutes in the oven. When baking the flapjacks, only bake them until the edges have turned golden and the center is still slightly soft. To achieve more uniform cooking, we also advise turning the baking pan halfway through the baking period. After removing the flapjacks from the oven, mark them into bars and let them cool completely before removing them from the tin. Line the pan with parchment paper, or baking parchment, making sure the paper extends up the sides of the pan. This is another helpful tip. When the flapjacks are cold, this makes it simpler to remove them from the tin.

I made Soots Flapjacks (p232) according to the recipe exactly as written in How to be a Domestic Goddess. Flapjack bars were baked until golden brown, but they did not set, so now I have granola instead. Any idea what could have gone wrong? Thanks!.

MelGood, I can make all kinds of cakes perfectly, but my flapjacks never stay together. I’ve tried adding more butter or syrup, but it doesn’t make a difference.

The type of oats used can also effect the texture. Standard rolled oats, also known as quick-cooking oats, are used in Nigella’s recipe. They are not the same as instant oat cereal because they are not as fine but also not powdery. The larger “jumbo” (old-fashioned) oats don’t seem to bind as well, so the flapjack tends to be crumblier. You might want to slightly increase the amount of golden syrup in the mixture if it stays crumbly. If Soots Flapjacks aren’t quite to your taste, there’s another fairly simple recipe that makes flapjacks using the ratio of oats to other ingredients. It might be worth a try. The proportion is 4:3:2:1 for oats, butter, soft light brown sugar, and syrup. Thus, weigh the oats to determine the thickness required for your baking pan, then add 3/4 of the weight in butter, 1/2 of the weight in brown sugar, and 1/4 of the weight in golden syrup to the oats. Melt butter, sugar and syrup together then stir in oats. Place in a lined baking sheet and bake at 180°C/355°F for 20 to 25 minutes, or until the top is barely golden. Mark into bars and let cool completely. Use a thinner layer of oats for crispier bars and a thicker layer for chewier bars.

Family Guy – WHERE are my flapjacks??? HD


How do you keep flapjacks from crumbling?

After five minutes cooling, press the flapjacks with something heavy and flat (this compresses them and stops them falling apart). Cool on a wire rack. Cut into squares. They will keep for a week to 10 days in an airtight container and freeze really well.

Why do my flapjacks not stick together?

The larger “jumbo” (old fashioned) oats tend to give a crumblier flapjack as they don’t seem to bind so well. If the mixture continues to be crumbly then you may like to increase slightly the amount of golden syrup in the mixture.

Why do flapjacks go crumbly?

Too crumbly – oats too large or too many additions if you’re adding nuts and fruit etc, use the small cheap oats, or grind them with a pestle and mortar. Also flatten the mixture down well in the tin. Rock hard! – baked too long, when the flapjacks come out of the oven they should still be bubbling a little.

What happens if you put too much syrup in flapjacks?

For me, too much golden syrup makes them hard to bite through and dunking is simply not an option with flapjacks. Golden syrup can also make flapjacks sickly sweet. Cooking times and oven temperature are important.

Why do flapjacks fall apart after baking?

There could be many reasons why your flapjacks may fall apart after baking. I find using Porridge Oats rather than whole jumbo oats are better. Slicing them into bars while still warm can often cause them to fall apart. If you partially slice them and pop them in the fridge, this will speed up the cooling process.

Why do flapjacks fall apart?

The Main Causes of Flapjacks Falling Apart Some of the main causes of flapjacks falling apart are: Over-mixing the Batter Over-mixing the batter can lead to tough and rubbery flapjacks that are more likely to fall apart. This happens because over-mixing causes gluten to develop in the flour, making it more elastic and difficult to work with.

Why are my flapjacks crumbly?

If you get the flapjack out of the pan before it has finished cooling, you may find yourself with a crumbly mess. Allowing the flapjack to cool gives it time to harden and properly bind together. How Do You Fix Crumbly Flapjacks? There is no single solution that can fix crumbly flapjacks as it depends on the reason that they are falling apart.

Why do flapjacks turn soft?

Adding flour helps make them chewy and soft. If you missed the flour, that could be the reason. If they do turn hard, leave them in the open air for a few hours to help soften them a little. TIP: You can also store them with a slice of bread to keep them soft, or to help soften hard oat bars. Should Flapjacks be Soft when they come out of the Oven?

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