Photo of Sticky date & oat flapjacks by WW

Sticky date & oat flapjacks

Points® value
Total Time
35 min
5 min
30 min
These flapjack-style cakes are delicious served warm, or cold as a tea time or lunchbox treat.



150 ml, boiling

Vanilla Extract

1 teaspoon(s), level

Low Fat Spread

150 g

Porridge oats

150 g

Light Brown Sugar

75 g

Sunflower Seeds

1 tablespoon(s)

Sesame Seeds

1 tablespoon(s)

Apple juice

6 tablespoon(s)

Dates, dried

225 g, stoned and chopped


  1. Preheat the oven to 180°C, fan 160°C, gas mark 4. Line the base of a 20 cm (8-inch), square, shallow tin with greaseproof paper or baking parchment.
  2. Place the dates in a heatproof bowl and pour on the boiling water. Leave to stand and soften for 15 minutes. Add the vanilla essence and beat to a smooth puree.
  3. Gently melt the spread in a saucepan, or in a bowl in a microwave oven. Stir in the remaining ingredients. Mix well.
  4. Spoon half of the oat mixture in the tin, pressing it down well with the back of a wooden spoon. Spread the date puree over the base and top with the remaining oat mixture.
  5. Bake for 25-30 minutes or until the surface is golden. Allow the mixture to cool in the tin before cutting into 16 squares. Store in an airtight container.