These sweet little treats are 100% plant-based and packed full of dried fruit and oats, which are high in fibre. The Coconut Oil replaces butter and the Coconut Nectar replaces golden syrup, or honey. Coconut oil is a great substitute for butter in cooking, if you want to remove dairy, as it’s solid at room temperature, yet melts like butter when warmed. We like to use Extra Virgin Coconut Oil for this recipe, as it imparts a delicate coconut flavour, which works well with the dried fruit. However, if you prefer to use an oil with a more neutral taste, try using our Coconut Cooking Oil, as its been filtered and heated to remove the coconut flavour.
Add a pinch of finely grated lemon zest if you want an extra zing, or a small handful of seeds for extra crunch and protein.
Makes approximately 7-10 flapjacks.
- 3-4 tbsp Coconut Nectar
- 3-4 tbsp Extra Virgin Coconut Oil or Coconut Cooking Oil
- 100g dried apricots, finely chopped
- 100g dried cranberries, finely chopped
- 100g dates, finely chopped
- 200g gluten-free porridge oats
- Pinch of sea salt
- Preheat the oven to 180C and line a small tray (approx. 25cm x 15cm) with baking paper.
- Melt the coconut oil on low power in the microwave if it is solid. Be sure not too heat it for too long.
- In a mixing bowl, combine the coconut nectar with the coconut oil and mix in the oats.
- Finely chop the cranberries, apricots and dates. Add these into the bowl with the oats. Add a pinch of sea salt. Ensure the mixture has coated all of the oats. If not, add a little more coconut oil or nectar.
- Pour the mixture into the lined tin and press it into the corners of the tin. Level the mixture to create a smooth top. Add a pinch of lemon zest or extra seeds on top if desired.
- Bake the flapjacks in the oven for approximately 30 minutes, or until the top and edges begin to brown.
- Once finished, take the flapjacks out of the tin to cool before slicing into squares. Best eaten while warm!
Recipe by The Coconut Company