Chocolate Seville Orange Flapjacks

Dark chocolate and orange flapjacks make a delicious bake at the weekend for an afternoon treat with tea, or as a lunchbox snack for the week ahead.


  • Vegan? Use a vegan butter alternative (not margarine).

Prep time: 15 minutes

Cook time: 20 minutes

Total time: 35 minutes

Servings: 6


220 g Porridge oats 

a pinch of Salt

120 g Unsalted butter / Vegan butter

2 Seville Oranges

100 g dark chocolate chips

50 g Brown sugar

100 ml Golden syrup

1 tbsp Flaked almonds


  1. Preheat the oven to 190C/170c fan/5 gas mark. In a small saucepan, add the butter, brown sugar and golden syrup. Melt together over a low heat. Pour the butter mixture into a mixing bowl. Add the orange zest and juice. Mix until combined.
  2. Add the oats, salt and 3/4 of the chocolate chips. Stir thoroughly, until it’s all combined. The mixture should still be a little warm and the chocolate chips should start melting. 
  3. Pour the whole mix into a lined square baking dish and press down with the back of a spoon. Press the flaked almonds and remaining chocolate chips into the tray, then bake for 20-25 minutes, until golden. Grab the baking paper to remove from the dish and cut into squares. Allow to cool completely before serving or storing. The flapjacks will harden as they cool. 
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How to store

Store in an airtight container for up to 3 days, or in the freezer for up to 3 months.