Nigella Flapjack Condensed Milk

There’s something a bit old-school and unapologetically indulgent about these flapjacks. No faffing about. Just oats, peanuts, coconut, a tin of condensed milk — all mushed together and baked into chewy, golden slabs of happiness.

I made these once late at night, half by accident. I had a tin of condensed milk that was about to expire, a bit of this and that in the cupboard, and frankly, not enough energy to be fancy. By morning, I had bars that were sticky, chewy, and somehow comforting in that “eat three with a cup of tea before answering emails” kind of way.

This is the Nigella way — rich, flexible, a little bit chaotic, and exactly what you want when life’s too short for dainty desserts.

Why You’ll Love This Flapjack Condensed Milk Recipe

• Sweet and chewy with bits of crunch. The contrast of oats, seeds, and peanuts is oddly addictive.
• Flexible. Toss in whatever you’ve got — raisins, chocolate chips, even chopped apricots.
• Condensed milk magic. It holds everything together without eggs or fuss.
• Batch-friendly. Keeps well, freezes well, and disappears even faster.

Ingredients

• 1 x 397g tin condensed milk
• 250g rolled oats (not instant)
• 75g shredded coconut
• 100g dried cranberries
• 125g mixed seeds (sunflower, pumpkin, sesame — whatever you like)
• 125g unsalted peanuts (or cashews, or almonds… you get the idea)

How to Make Nigella Flapjack Condensed Milk

1. Preheat your oven to 130°C (110°C fan), gas mark ½, or 250°F. Line a 23x33cm baking tin — or use a foil tray if you’re feeling lazy. No judgment.
2. In a large saucepan, gently heat the condensed milk. Just until it’s runny, not bubbling. Don’t let it catch.
3. In a big mixing bowl, chuck in all the other ingredients. Pour the warm condensed milk over and mix well — use a rubber spatula, or your hands if you like mess. Make sure everything’s coated. Every oat needs love.
4. Press the mixture firmly into the tin. Really press — I use my hands in food-safe gloves, but a flat spatula works too. You want compact layers.
5. Bake for 1 hour. Don’t overthink it. No poking or prodding.
6. Take it out and score it into 16 squares (4 across, 4 down) while still hot. Let it cool completely in the tin. They’ll firm up as they sit.
7. Once cooled? Eat one. Then another. You’ve earned it.

Common Mistakes and How to Dodge Them

Why is my flapjack dry and crumbly?
You probably baked it too hot. Stick to the low temp and be patient.

It keeps falling apart. What gives?
You need to press it down harder before baking. Also, don’t cut it too early — let it fully cool.

Too sweet for me. Can I tone it down?
Yes — swap out some condensed milk for nut butter or add more seeds and less fruit.

It’s sticky as anything — help?
That’s part of the charm. But if needed, chill before cutting or keep in the fridge.

Storage and Reheating

Fridge: Airtight container, up to 10 days. Stays soft and sticky.
Freezer: Slice and wrap. Keeps for 2–3 months. Thaw on the counter or in the fridge overnight.

To reheat (if you must):

• Oven: 10 minutes at 150°C to warm it through.
• Microwave: 30 seconds on medium. It’ll soften right up.

Frequently Asked Questions

Why does it fall apart when I cut it?
You likely cut it while too warm. Let it cool fully or chill it slightly first.

Can I use instant oats?
Better not — they go mushy. Rolled oats give that nice chew.

Is it gluten-free?
If you use GF-certified oats, yes. But always check your labels.

How do I make it less sweet?
Use fewer dried fruits, skip the sweetened coconut, or sub part of the condensed milk with nut butter.

Nutrition Facts (Per Serving)

• Calories: 228 kcal
• Fat: 10.1g
• Carbohydrates: 31.3g
• Net Carbs: 29.7g
• Fibre: 1.6g
• Protein: 3.2g
• Sodium: 0mg
• Sugar: 21g
• Cholesterol: — negligible
• Potassium: 22mg

Try More Nigella Recipes:

• Nigella Chocolate Fudge Cake
• Nigella Snow Flecked Brownies
• Nigella Rhubarb Flapjacks Recipe