Healthy Flapjacks recipe

Packed full of nutritious bits and bobs, you won't feel guilty about putting these in your kid's lunchboxes. Get them to help you make them so they can understand the origins of where their food is coming from. These are absolutely delicious for breakfast with a little bit of creamy yoghurt.


130g porridge oats
80g butter
80g brown sugar
60g golden syrup
Pinch of salt
35g chopped dried apple
35g chopped dried apricots
25g chopped dried cranberries
25g pumpkin seeds
25g desiccated coconut
2 tbsp. sunflower seeds


1. Preheat the oven to 180C/gas mark 4.

2. Line and grease the insides of an 18cm square cake tin.

3. Heat together the butter, salt, sugar and syrup. When fully combined, take off the heat.

4. Mix the apple, apricots, cranberries, pumpkin seeds, sunflower seeds, oats and coconut in a separate bowl.

5. Pour the sugar and fat mixture over the dried ingredients and stir together well.

6. Press into the tin and flatten down well so the bars are packed tightly.

7. Bake for 18-20 minutes in the oven.

8. Once cooked, remove from the oven.

9. Mark into bars whilst still warm.

These will keep for up to two or three weeks in an airtight container, so perfect to give as a snack for those unexpected guests.

Author: Laura Young

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