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.

Recipe Details:

  • Author: Laura Young.
  • Published:

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