Step 1: Preheat Your Oven

First things first—set your oven to 350°F (175°C). While that’s heating up, grab a baking tin and line it with parchment paper. Trust me, you don’t want to skip this step unless you enjoy chiseling flapjacks out of the pan. A little extra parchment hanging over the sides makes it easy to lift the whole thing out once it’s cooled.

Step 2: Melt the Butter, Sugar, and Syrup

In a large saucepan, toss in the butter, light brown sugar, and golden syrup. Heat it gently over low heat, stirring occasionally, until everything’s melted into a smooth, golden pool of deliciousness. Try not to ‘accidentally’ taste it straight from the pot—it’s hot!

Step 3: Add the Vanilla and Oats

Once your buttery mix is all smooth and melty, take it off the heat. Stir in the vanilla extract, then add the porridge oats. Mix everything together until the oats are fully coated and looking all glossy. You want every single oat to be soaked in that buttery goodness.

Step 4: Fold in the Raspberries

Here’s where the magic happens. Gently fold in the raspberries. If you’re using fresh ones, be careful not to mash them too much. A few juicy bursts are perfect, but you still want some whole berries peeking through. If you’re using frozen raspberries, toss them in straight from the freezer—no need to thaw!

Step 5: Bake to Perfection

Pour the mixture into your prepared baking tin and spread it out evenly. Pop it in the oven and bake for about 25-30 minutes, or until the edges are golden brown. The center might still look a bit soft, but that’s okay—it’ll firm up as it cools. If you like your flapjacks extra chewy, take them out closer to the 25-minute mark. For a firmer, crunchier bite, leave them in a little longer.

Step 6: Cool and Slice

Let the flapjacks cool completely in the tin before slicing. I know, the waiting is the hardest part. But trust me, if you cut them too soon, they’ll crumble apart (and while that’s still tasty, we’re going for bars here). Once they’re cool, use a sharp knife to cut them into squares or rectangles—whatever shape you like.