Coconut and cranberry flapjacks

I often make these on a Sunday and take them to work for breakfast. When I say ‘often’, I’ve done it once. But the intention is there. This is a made-up recipe so you can adapt to whatever you like. This is not a low GI recipe as there’s a lot of dried fruit involved, but you could easily reduce that, and it’s full of other delicious, healthy things. There are no preservatives involved, so keep the flapjacks wrapped up in the fridge and bring out as you need it. If left at room temperature, they’ll be covered with a glamorous looking, but inedible, fur coat within a couple of days.

What to use

  • Porridge oats – 300g
  • Mixed seeds – whatever you fancy – 80g
  • Flaked almonds – 50g
  • Dried apricots – 60g
  • Cranberries – 50g
  • Sultanas – 60g
  • Desiccated coconut – 80g

To combine

  • 1 tbsp butter
  • 2 tbsp cashew nut butter
  • 3 tbsp coconut oil
  • 3 tbsp maple syrup
  • 100-150ml boiled water

How to use it

Measure out all your ingredients and put them into a large mixing bowl.


With the seeds and apricots, I put them into a bowl and covered with boiling water. For the seeds it was to soften them a little before baking to stop them going really hard, and with the apricots just to revive and soften them a little. Once you’ve left them for 5-10 minutes, scoop them out but keep the water as this can be used in the mix. Gently warm the butter, cashew nut butter, coconut oil and maple syrup in a non stick pan. You’ll need to stir it quite hard to encourage the cashew butter to break down and mix in with the rest – it might look a bit odd, don’t worry about it.


When it’s melted, add the water and butter/syrup to the bowl and mix really well, making sure everything is coated.


It’s not an exact science – you may choose to play with the volume of certain ingredients – so I keep the pan to hand to warm and add more coconut oil/syrup or add a bit more hot water if it looks like it needs it. Line a baking tin (I used one approx 8 x 12 inches) with baking parchment, and scrape the mix in. Press down firmly.



Bake in the oven at 150C (fan) for an hour – the trick is long and low with this so that it’s cooked but not burnt on top. When you’re happy it’s done – nice and brown on top – take out and put on cooling rack.


The thing I like about this is that you can fairly easily play with the ingredients. This version is very coconutty, which I love, but you might want to grind some almonds or cashews and use those in place of the coconut.

Mmm rating: mm mm mm

What to listen to: He’s got Bills he’s gotta pay – Lunchmoney Lewis

What to watch: The first sketch from the first episode of A Bit of Fry and Laurie – I MISS THEM



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