These tasty, healthy ‘back to school’ flapjacks are quick and easy to make and perfect for a lunch box or snack. I like to put these in my teenage daughter’s school lunchbox along with some cheese, fruit and a sandwich. They are great for anyone who has to eat ‘on the go’ and / or re-fuel after exercise when you want to try to avoid sugary snacks. You can play around with the basic recipe and add fruit, nuts and / or seeds depending on what you have available or just to vary them according to your own tastes. The recipe uses coconut oil which is a good, healthy source of saturated fat and oats which provide a slow release of energy.
Makes approx. 12 Flapjacks
100g (4oz) Coconut Oil
100g (4oz) Honey
150g (5½oz) Porridge Oats
25g (1oz) Desiccated Coconut
25g (1oz) Mixed Seeds (pumpkin, sunflower, sesame)
50g (2oz) raisins
You will need a small rectangular baking tin measuring approx. 16cm x 26cm and min. 3cm deep
- Preheat the oven to 180ºC (350ºF)
- Grease and line the baking tin.
- Mix all the dry ingredients in a separate bowl
- Heat the coconut oil and honey in a large saucepan, stir well, bring to the boil and remove from the heat.
- Add the dry ingredients to the saucepan and mix well.
- Press the mixture evenly into the baking tray to smooth out using the back of a spoon or bottom of a jar or glass.
- Bake for 20-25 minutes until golden brown.
- Remove from the oven and leave to cool before cutting.