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

Ingredients

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

1. Preheat the oven to 180ºC (350ºF)
2. Grease and line the baking tin.
3. Mix all the dry ingredients in a separate bowl
4. Heat the coconut oil and honey in a large saucepan, stir well, bring to the boil and remove from the heat.
5. Add the dry ingredients to the saucepan and mix well.
6. Press the mixture evenly into the baking tray to smooth out using the back of a spoon or bottom of a jar or glass.
7. Bake for 20-25 minutes until golden brown.
8. Remove from the oven and leave to cool before cutting.