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Pecan Pie Flapjacks

Pecan Pie Flapjacks

By OcadoLifePublished on 06 October 2026With these Pecan Pie Flapjacks, cook and baker Crystelle Pereira gives the much-loved treat a topping of maple syrup and pecans for a sticky, crunchy twist. They need to chill for 2 hrs after baking before cutting into slices – but, believe us, they’re worth the wait! Store in the fridge in an airtight container, ready for snacking on a cosy night in.
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Time and servings

50 minsTotal time
15Servings
15 minsPrep time
35 minsCooking time

Ingredients

  • 250g pecans
  • 300g rolled oats
  • 280g unsalted butter
  • 110g soft light brown sugar
  • 200g maple syrup
  • 1 tsp ground cinnamon
  • 1½ tsp salt
  • 1 tsp vanilla bean paste
  • 2 large eggs

Method

  • Step 1

    Preheat the oven to 170°C/150°C fan/gas 3. Line a 23 cm square tin with baking paper. Spread out the pecans on a baking tray and roast for 10 mins until lightly toasted. Set aside to cool. Measure out 100g and finely chop (keeping the rest whole); place in a heatproof bowl with the oats.

  • Step 2

    In a saucepan over medium heat, melt 210g butter with 60g sugar, 120g maple syrup, the cinnamon and 1 tsp salt, stirring now and then, until bubbling. Pour the mixture over the oats and nuts; stir until evenly coated. Transfer to the prepared tin and press firmly into an even layer.

  • Step 3

    For the topping, in the same pan melt the remaining butter, sugar, maple syrup and salt with the vanilla over medium heat, until bubbling. Remove and leave to cool slightly.

  • Step 4

    Meanwhile, whisk the eggs in a clean bowl. Gradually whisk in the topping mixture until smooth. Stir through the whole pecans, then pour evenly over the flapjack.

  • Step 5

    Bake for 25 mins or until golden and just set. Cool then chill for at least 2 hrs; cut into 15 rectangles.