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Preheat the oven to 160ºc and line a 9x9 inch (22cm) square tin.
Weigh the butter, golden syrup and brown sugar into a saucepan. Place over medium heat until everything is melted and whisk well to make sure the butter and melted sugar are all well incorporated.
Pour the butter syrup mixture over the oats and mix well. Stir in the trail mix and stir to evenly distribute.
Once the oats are completely covered in the buttery syrup (they'll all have a "wet" look to them) press into a square lined baking tin. Bake the flapjacks in a square tin lined with baking paper.
Bake in the preheated oven for about 15-20 minutes. Remove the flapjacks from the oven and leave them to cool completely in the tin. If they're too warm when you cut them they'll break apart and won't cut into squares.
Once completely cooled cut into 16 squares.