Nutella hazelnut flapjacks packed with oats, crunchy hazelnuts, Nutella and milk chocolate. An easy traybake the whole family will love!
Nutella Flapjacks
I’m back with another easy flapjack recipe because let’s be honest, who doesn’t love a good flapjack? They’re quick, simple, and always a crowd-pleaser for both kids and adults. And if you’re a Nutella lover like me, this one is guaranteed to become a new favourite!
These Nutella hazelnut flapjacks are soft, chewy, and completely irresistible. We’re talking Nutella mixed through the flapjack base, swirled through the centre, and finished with a generous topping of chopped hazelnuts for that perfect nutty crunch. It’s a true hazelnut and Nutella traybake that’s rich, comforting, and packed with flavour, basically a hazelnut lover’s dream in flapjack form!
And the best part? This recipe is totally customisable. Not a huge fan of overly nutty bakes? Simply reduce the hazelnuts. Obsessed with hazelnuts? Add even more! You can even stir extra chopped hazelnuts directly into the oat mixture for added crunch and texture.
One of the best things about these easy Nutella flapjacks is just how simple they are to make, and even better, it’s a one-bowl recipe! No mixer, no fuss, and minimal washing up. Just melt the butter, sugar, and golden syrup in the microwave, stir through the oats and Nutella, press into your tin, and bake. That’s it! This quick traybake recipe is perfect for beginner bakers, busy days, or anyone who loves an easy, no-mess treat. Plus, less washing up is always a win… who else hates the clean-up?
What is a Flapjack?
Let’s talk about one of the easiest, most delicious traybake recipes out there, the classic flapjack! Also known as an oat bar, cereal bar, or oat slice, flapjacks are soft, chewy baked bars made with a handful of simple, everyday ingredients. A traditional British flapjack recipe is made using just rolled oats, butter, brown sugar, and golden syrup, simple, comforting, and incredibly satisfying.
Flapjacks are one of the best beginner-friendly baking recipes you can make. There’s no fancy equipment involved, all you need is a microwave (or saucepan), a mixing bowl, and a baking tin. You can keep them classic with a simple oaty base or easily customise them with mix-ins like chocolate chips, dried fruit, Nutella, peanut butter, or chopped nuts to suit your taste.
They’re also the perfect homemade snack. Ideal for packed lunches, after-school treats, coffee breaks, or a quick grab-and-go bite when you’re craving something sweet. In my house, flapjacks never last more than a day, my family absolutely loves them! Whether you’re baking for work snacks, school treats, meal prep, or cosy home baking, flapjacks are always a good idea. They’re quick to make, endlessly adaptable, and completely delicious!
Ingredients
- Oats– Rolled oats are essential for the perfect flapjack texture. They hold their shape as they bake and create that classic chewy bite we all love. Avoid quick or instant oats, as they can make flapjacks too soft, dry, or crumbly. For best results, always stick to rolled oats.
- Light Brown Sugar– Light brown sugar adds sweetness along with a subtle caramel flavour. It works especially well in nutty and chocolatey flapjack recipes, pairing beautifully with Nutella and hazelnuts while helping keep the bars soft and chewy.
- Butter– Butter is a must for rich flavour and that signature chewy texture. I recommend using real unsalted block butter rather than baking spread or margarine, as it gives the best consistency and depth of flavour.
- Golden Syrup– A classic flapjack ingredient, golden syrup adds a gorgeous golden colour and gentle caramel note. It complements Nutella perfectly. You can substitute honey or maple syrup if needed, but this will slightly change the flavour.
- Hazelnut Filling– Nutella is my go-to for this recipe, bringing that iconic chocolate-hazelnut flavour. However, you can use any hazelnut spread you love, choose your favourite and make it your own!
Tips & Tricks
- Don’t Overbake– This is the number one secret to soft, gooey, chewy flapjacks. When they come out of the oven, the centre should still look slightly pale and have a gentle wobble, that’s exactly what you want. They are baked, I promise! Flapjacks firm up as they cool, and that initial wobble is what gives you that irresistible fudgy texture. Trust the process (I learned this the hard way with my very first batch!).
- Press the Mixture Firmly Into the Tin– To avoid crumbly flapjacks that fall apart, make sure you press the oat mixture firmly and evenly into your baking tin before baking. This helps everything bind together and gives you neat, sturdy slices. I like to use a piece of baking paper and the back of a spoon or even my hands to really compact the mixture.
- Let Them Cool Completely– Patience is key! If you’re adding a chocolate or nutty topping (highly recommended), your flapjacks must be completely cool first. Adding toppings while they’re warm can cause everything to melt and slide around, making slicing messy.
- Slice Once Fully Set– For clean, bakery-style slices, allow the flapjacks to cool and set fully in the tin before lifting them out or cutting. Slicing too soon can cause them to break apart. Once set, they’ll cut beautifully into soft, chewy bars.
Why You’ll Love This Recipe
- Super Easy to Make– No fancy equipment, no complicated steps, and no baking experience required! Simply melt, mix, press into a tin, and bake. This is the ultimate beginner-friendly traybake recipe.
- Nutella in Every Bite– These flapjacks are packed with rich, chocolatey Nutella throughout, making them an absolute dream for Nutella and hazelnut lovers. Every bite is indulgent and full of flavour.
- Soft, Chewy & Irresistible– Perfectly gooey in the middle with a light golden crunch on top, these flapjacks have that classic soft and chewy texture that makes them impossible to resist.
- Easy to Customise– Add extra hazelnuts for more crunch, swap Nutella for your favourite chocolate or nut spread, or finish with a drizzle of white or milk chocolate to make them your own.
- Perfect Anytime Treat– Ideal for snacks, lunchboxes, afternoon treats, or dessert. And yes… they totally count as breakfast if you fancy it, no judgement here!
Frequently Asked Questions
Storage & Freezing
Store in an airtight container at room temperature for up to 5 days though if your household is anything like mine, they’ll disappear long before that!
You can also freeze them! Wrap each flapjack square in cling film and pop them in a freezer-safe container. Just thaw at room temp before eating.
Can I Use Quick Oats Instead?
You can, but I wouldn’t recommend it. Quick oats tend to absorb more liquid and break down, which can make your flapjacks softer and more crumbly. Rolled oats (also called porridge oats) give you that perfect chewy texture.
Why Are My Flapjacks Falling Apart?
There could be a few reasons for this:
- They weren’t pressed firmly enough into the tin.
- They didn’t cool or set fully before slicing.
- They were over-baked, which can dry them out and make them crumbly. Next time, press them down with baking paper before baking and let them cool completely before cutting, it makes a big difference!
Pin It
If you’re looking for an easy baking recipe that delivers maximum flavour with minimal effort, these Nutella Hazelnut Flapjacks are an absolute must-try. Soft, chewy, and packed with Nutella and crunchy hazelnuts, they’re the perfect traybake for cozy baking days, quick snacks, lunchboxes, or a sweet afternoon treat. This one-bowl flapjack recipe is ideal for beginner bakers and seasoned bakers alike, and it’s a brilliant way to create a homemade snack that the whole family will love. Whether you enjoy them as a grab-and-go snack or a comforting dessert, these Nutella flapjacks are guaranteed to become a regular bake in your kitchen.
Tried this recipe? I’d love to hear how it turned out! Leave a comment below, tag me on Instagram @biteofthebakes, or share your bakes using #Biteofthebakes Happy Baking!
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Nutella Flapjacks
Ingredients
- 180g Unsalted butter (Melted).
- 130g Light brown sugar
- 130g Golden syrup
- 350g Rolled oats
- 100g Nutella spread
- 150g Milk chocolate (For the topping).
- Nutella spread (For the filling).
- Chopped hazelnuts (For the topping, this is optional).
Instructions
- In a large bowl, microwave together your butter, sugar, syrup and Nutella until fully melted. (Melt on a low heat so it doesn't burn).
- Once melted, add your oats and mix until the oats are fully coated and combined!
- Line your baking tray with baking paper (This will help you get your flapjack out once it is cooled).
- Transfer into a 20cm by 20cm baking tin and firmly press down, I use baking paper laid over the top and gently press it down to make sure my flapjacks are flat and compact.
- Using a rolling pin or a wooden spoon, poke 9 holes as deep as you'd like.
- Pipe in some Nutella spread into these holes!
- Bake for 22 minutes!! Gas mark 4 (It will still be wobbly when it comes out so don't be alarmed!)
- Allow the flapjack to cool completely before adding a layer of chocolate and your nuts!
- Allow your flapjack and chocolate layer to set completely before cutting! This will take 3-4 hours, chill in the fridge to speed up setting time!
- Once chilled, slice into 9 squares and enjoy!!
Notes
- Flapjacks will last 4-5 days in an airtight container.
- You can freeze them for up to 3 months.
- Remember your flapjacks will still be wobbly when they come out of the oven, this gives them their soft and chewy texture. They will firm up once cooled. Place them in the fridge if you need to speed up the cooling time.
- Ensure you flatten your flapjacks firmly into the tin to make them compact and prevent them from falling apart.
Ps. Are we friends over on Instagram?
If you try this recipe, share it with me on Instagram @biteofthebakes or use the hashtag #biteofthebakes so I can see all your creations!