Honey Pear Flapjacks Recipe | Abel & Cole

Honey Pear Flapjacks

Cooking time
Serves12 people
Honey Pear Flapjacks

Think flapjack isn’t quite sticky enough? Pear and honey do the trick. No pear to spare? Swap for the same weight of grated apple or mushed up banana.

8 ratings
layout 2 comments


  • 125g unsalted butter*
  • 125g brown sugar**
  • 75g honey
  • 1 tsp vanilla extract or seeds from ½ vanilla pod
  • 1 lemon, zest only (optional)
  • 200g porridge oats
  • 1 tsp mixed spice
  • A pinch of sea salt
  • 200g nuts (whole or chopped) and/or seeds
  • 150g coarsely grated pear

*Vegan? Use coconut oil instead. It’ll give the flapjacks a softer consistency but it’s delicious nonetheless. **No brown sugar? Use caster or granulated sugar instead. The texture will be slightly softer but they’ll still taste superb.

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1. Preheat oven to 160°C/Gas 3. Line a 20cm square tin (or something of a similar size) with greaseproof paper. It makes getting the flapjacks out the tin much easier.
2. Melt the butter, sugar, honey, vanilla and lemon zest (if using) a saucepan till the sugar dissolves.
3. Mix the oats, mixed spice, a good pinch of sea salt and the nuts/seeds. Fold the grated pear through.
4. Stir the melted butter mix through the oat mix till sticky and thick.
5. Press the mix into your prepared tin. Place in the centre of the middle shelf. Bake for 30 mins or till the flapjacks are golden on the top and crispy around the edges.
6. For best results, allow them to cool fully before cutting into them: tricky, but worth the wait.
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Made these tonight with pears from the garden. Easy recipe to follow and they taste fabulous. I swapped the nuts and added raisins along with the seeds.



These are such a good alternative to traditional flapjacks and less cloyingly sweet. I subbed golden syrup for honey, apple for pear and used pumpkin seeds. Mmm mmmmmm!

Flapjack fun