RECIPE

JessieBakesCakes x Milkybar® Pumpkin Spiced Flapjacks

Name: JessieBakesCakes x Milkybar® Pumpkin Spiced Flapjacks
Yield: 12
Ingredients: 250g rolled porridge oats; 3 teaspoons pumpkin spice mix (or make your own: 1 tsp cinnamon + 1 tsp ginger + 1/4 tsp nutmeg + 1/4 tsp allspice + 1/4 tsp ground cloves); 150g vegan baking block (we used Stork); 40g light brown sugar; 4 tbsp honey; 90g MILKYBAR sharing bar

These flapjacks are buttery, chewy and packed with warming pumpkin spice! They’re the perfect cosy treat to enjoy throughout Autumn and couldn’t be easier to make.

April 25, 2025

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We have teamed up with JessieBakesCakes to make these MILKYBAR Pumpkin Spiced Flapjacks! These flapjacks are buttery, chewy and packed with warming pumpkin spice! They’re the perfect cosy treat to enjoy throughout Autumn and couldn’t be easier to make.

You'll need:

250g rolled porridge oats
3 teaspoons pumpkin spice mix (or make your own: 1 tsp cinnamon + 1 tsp ginger + 1/4 tsp nutmeg + 1/4 tsp allspice + 1/4 tsp ground cloves)
150g vegan baking block (we used Stork)
40g light brown sugar
4 tbsp honey
90g MILKYBAR sharing bar

Milkybar White Chocolate Sharing Bar 90g

Each serving contains:

Energy 981kJ 235kcal 12%
Fat 13g 18%
Saturates 5g 25%
Sugars 11g 12%
Salt 0.20g 3%

of an adult’s Reference Intake (RI)*
Energy per 100g:2160kJ/517kcal

*Reference Intake of an average adult (8400kJ/2000kcal).
Portions should be adjusted for children of different ages.

Recipe

Preheat the oven to 180C fan / 200C conventional. Line an 8-inch square baking tin with greaseproof paper.
In a large bowl, stir the oats and spices together to combine.
Measure the vegan baking block, brown sugar and honey into a saucepan. Place over medium-low heat and stir until the mixture is melted and combined.
Remove from the heat and pour over the spiced oats. Stir to combine.
Press the mixture out into the tin and bake for 25 minutes until golden and set around the outside.
Lightly score the top into 12 portions whilst the flapjacks are warm (this makes cutting them easier) and then leave to cool completely.
Lift the cooled flapjacks out of the tin and cut into 12 even portions.
Place the MILKYBAR in the wrapper in a baking dish and pour boiling water on top to cover it fully. Leave for 2-3 minutes or until the chocolate feels melted.
Snip off one of the corners to make a small hole, then drizzle the melted chocolate over the flapjacks.
Slice and enjoy!