Flapjacks, muesli bars, granola bars, oatmeal crunch - whatever you call them these wholesome bites are great for lunch boxes and snacks in general. In the US though, flapjacks are pancakes, so don't get lost in translation. What makes traditional flapjacks compared to other granola bars is the inclusion of golden syrup, which gives a caramely taste.
I have substituted with healthier rice syrup (no fructose) but feel free to use whatever sweetener you prefer. You can also use non-dairy spread too.

140g butter
1/2 c brown sugar
1/4 c rice syrup (or maple)
2 1/2 c oats
1 c chopped fruit (figs and prunes are great, but go with whatever you have)
1/3 c pumpkin seeds
1/3 c buckwheat groats, optional (I activate them for extra crunch)
you can really add any kinds of seeds you like - sesame, sunflower

Preheat oven to 180C. Line an approx 20 x 25cm slice tin with baking paper. A smaller tin will produce thicker slices that may crumble so I prefer thinner, crunchier slices.
Melt the butter, sugar and syrup in a medium saucepan until sugar has dissolved. Stir in rest of ingredients and mix well. Mixture should just hold together and not be too dry or too greasy. Add more oats if it's too greasy.
Using damp fingers, press down the mixture in the tin and spread evenly. Bake for 20-25 min until golden brown around the edges. Remove from the oven and leave in the tin to cool. Cut into slices when completely cool.