Irish Flapjacks

Isn’t it funny how a smell can transport you to a different time and place? I have several smells that do that for me, but this month I resurrected a recipe from the archives that made me want to cry. I started making Irish Flapjacks for Dearest Carl in the early days of marriage. Our first year, I would make these almost once a week for his breakfasts. A simple way to love on him since I was leaving in the early hours for my nannying job. So when I made these for the first time in years, the sweet nutty smell sent me back to our little yellow apartment kitchen. Back to simpler times when house projects didn’t exist and infertility wasn’t a word in our vocabulary. Back when we were enough for each other. Oh how sweet and golden those days were.

You’ll find these these Irish Flapjacks are sweet and golden too. They’re super quick to make and they provide a fast breakfast that’s much better than cereal. I hope you enjoy them as much as we do!


Irish Flapjacks

Time: 10 min prep, 25 min baking – Makes 8-12 Slices

– 1/2 cup unsalted butter
– 1/2 cup light brown sugar
– 1 tablespoon honey or maple syrup
– 1/8 teaspoon fine sea salt
– 2 1/2 cups oats

– Preheat the oven to 350°F. Grease and line a 9 in” pie plate with parchment paper.
– In a large skillet, melt together butter, brown sugar, syrup and salt over medium low heat.
– Add in the oats and stir together until everything is well combined.
– Pour the oat mixture into the pie plate and press down firmly, making sure the oats are evenly distributed in the pan.
– Bake in the oven for 25 minutes until edges are golden brown.
– After at least 10 minutes, slice into wedges.
– Allow to cool completely before removing slices. It will be crumbly.

If you get bored with this original recipe, feel free to add nuts, coconut, peanut butter or even chocolate chips! Experiment! Make it your own!

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