Cinnamon Cranberry Flapjacks

Hi! Remember me? Hope so, because I’ve been thinking about you a lot! And how I should finally share these flapjacks with you. A few months ago, I started having Graze boxes delivered to my office every couple of weeks. They’re adorable boxes of four individually portioned healthy snacks that you can pick/choose/rate on their website. It’s like a ray of delicious sunshine when they arrive. One of my favorite items to receive in my boxes are the flapjacks. They’re like mini soft granola bars… but better.

Cranberry Flapjacks

I set out to recreate these little treats on my own and was semi-successful. My version turned out to be more of a traditional granola bar, which I think is in part because I used honey instead of golden syrup. I found a very basic recipe to use as a reference and added my own flare (read: I didn’t use raisins because raisins are disgusting.) I’m excited to try these with different add-ins like, perhaps, chocolate chips and pecans. I recently added a dehydrator to my family of kitchen gadgets and I’m thinking there may be some serious fruit-drying action in my near future, which will likely lead to more of these guys!

Two Flapjacks


  • 1/2 cup butter/Earth Balance
  • 1/2 cup packed brown sugar
  • 1/4 cup honey
  • 3 cups rolled oats
  • 1/2 cup dried whole cranberries
  • 1 teaspoon cinnamon


  1. Preheat your oven to 350 degrees F
  2. Combine butter and brown sugar in a saucepan over low heat. Cook until they have melted together. Add honey and combine. Stir in the oats, cranberries and cinnamon until coated. Pour the mixture into a ~8 inch square baking dish and press in. It should be about 1 inch thick.
  3. Bake flapjacks for about 30 minutes, or until the top is golden. Remove from the oven and cut into squares. Wait until they are cool to remove them from the pan.

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