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Cheese and chive savoury flapjacks

Cheese and chive savoury flapjacks - these are SO easy to make.


I don’t know my neighbours very well. I can tell you what music they’re into, because I hear it through the walls (mostly Ed Sheeran, if you’re interested), and I can tell you when their kids’ birthdays are because of the banners they hang on their front door… but ask me what they do for a living, and I wouldn’t have a clue. It’s actually really sad! And I’m sure there are millions of other people in the same boat.

The Big Lunch is an annual event that aims to remedy this situation, and encourages people to get to know their neighbours by hosting a community lunch event. Last year, more than 4 million people took part! That’s a lot of people who can now put names to those faces they see through their windows every day. If there’s one thing that will never fail to bring people together, it’s good food.

This year’s Big Lunch is being held on Sunday 7th June (let’s hope it’s stopped raining by then…), and events will range from intimate BBQs in people’s back gardens to enormous street parties with everyone getting involved. It’s not too late to join in!

If you decide to give the Big Lunch a go, here’s a recipe idea for you: savoury flapjacks!

Cheese and chive savoury flapjacks - these are SO easy to make.

At events like this, people always bring the same things – sandwiches, crisps, maybe a couple of salads. These things are always really tasty and well-received, but it’s nice to mix things up a bit with something different (as long as you don’t mind getting a reputation for being a good cook on your street, as your neighbours may hassle you for goodies forever more). See those dark bits around the edge of the flapjacks? That’s crispy cheese. Seriously, people will be knocking your door down for more of these.

Cheese and chive savoury flapjacks - these are SO easy to make.

These are actually the first savoury flapjacks I’ve ever made, and I wasn’t entirely sure how successful they’d be, but it turns out they’re really great! In the absence of any sticky syrup, I used egg to hold everything together, and fresh chives to add heaps of flavour. I was also pretty generous with the cheese, using a mixture of cheddar and mozzarella. The cheddar gives a lovely cheesy taste, and the mozzarella makes them a little bit stringy when you break them in half.

Just mix everything together, and press the mixture into a tin. I used my mini loaf tin to make individual flapjacks, but if you don’t have a similar tin, just make one large flapjack instead, and cut it up once cooked.

Cheese and chive savoury flapjacks - these are SO easy to make.

These savoury flapjacks are great served warm or cold, so if you do decide to serve them for the Big Lunch, it’s up to you whether you bring them out hot from the oven, or cook them in advance and serve them cool.

So, are any of you hosting Big Lunch parties this year?

Cheese and chive savoury flapjacks - these are SO easy to make.

Cheese and chive savoury flapjacks

Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Light lunch
Servings: 6
Author: Becca Heyes


  • 200 g rolled oats (~ 2 cups)
  • 75 g cheddar cheese, grated (~ 1 cup when grated)
  • 60 g grated mozzarella cheese (~ 1/2 cup)
  • 1 tbsp butter, melted
  • 3 eggs
  • 2 tbsp fresh chives, chopped
  • Salt
  • Black pepper
  • Oil for greasing


  • Preheat the oven to 190°C (Gas Mark 5 / 375°F).
  • Add the oats, cheeses, melted butter, eggs, and chives to a large bowl and season generously. Mix thoroughly.
  • Grease a metal tin measuring approximately 6x6 inches, or 6 mini loaf tins. Distribute the oat mixture evenly, and press it gently into the corners of the tin.
  • Place in the oven, and bake for around 25 minutes, or until firm and golden brown.
  • Either serve warm, or transfer to a rack to cool. Store in an airtight container.

Savoury flapjacks NI

Note: nutritional information is approximate, and will depend on exactly what ingredients you choose.

Cheese and chive savoury flapjacks - these are SO easy to make.Here’s another vegetarian picnic option – my super healthy spinach dip!

Healthy spinach dip

33 tasty vegetarian kale recipes
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Tuesday 17th of July 2018

Can I ask how long these last for?

Becca @ Amuse Your Bouche

Wednesday 18th of July 2018

Hi Gemma, I think the general rule is that things are safe to eat for 3 days. You may be able to stretch these an extra day or two, but I wouldn't want to advise on that as I'm not qualified ;)


Wednesday 25th of November 2015

I just tried these with a mix of oats and millet flakes (my first ever go using them - wanting to branch out and explore more grains), sun dried tomatoes and finely chopped cashews and walnuts. I used a small amount of Stilton and extra cheddar instead of mozzarella, and red onion (which I cooked first) instead of chives, and a spoonful of the flavoured oil that comes with sun dried toms instead of butter, and some mixed.herbs...

It made 36 really dense hemispheres in my cake pop moulds. My 13 month old has eaten 4...

I will definitely make these again :) However, I think I need to triple the herbs and pepper, slightly reduce the volume of walnuts, and slightly reduce the amount of Stilton! And possibly add seeds ;)

Becca @ Amuse Your Bouche

Friday 27th of November 2015

Haha well it sounds like you made so many changes that it was barely the same dish haha, but I'm glad I could provide some inspiration! ;) Genius idea to make them in cake pop moulds!


Thursday 13th of August 2015

Writing in from India- thank you for this great recipe Becca! All the "cheese loving vegetarians" in my family loved it! Definitely making it again.

Becca @ Amuse Your Bouche

Thursday 13th of August 2015

Thanks Madhuri! So cool that one of my recipes has made it all the way to India :D

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Sunday 24th of May 2015

I LOVE this idea, Becca! Very clever and so easy too (great for inadequate bakers like myself). I think I even have the very same tin that you have, which means messy cutting is not an issue. Lovely idea xx

Becca @ Amuse Your Bouche

Tuesday 26th of May 2015

Love that little tin, just need to grease it really thoroughly as things have a habit of getting stuck in it!! ;)

Claire @foodiequine

Friday 22nd of May 2015

OMG I LOVE the idea of savoury flapjacks and your spinach dip is making me drool too. I've also done a recipe for The Big Lunch. Link below:

Becca @ Amuse Your Bouche

Friday 22nd of May 2015

Heading over to check it out now :)