Coconut Christmas Flapjacks

Course Snack
Keyword coconut flapjacks, Flapjacks, healthy flapjacks
Servings 24


  • 4 cups oats (gluten free if needed)
  • 3/4 cup desiccated coconut
  • 1/4 cup chopped nuts of your choice I like walnuts
  • 1/4 cup dried cranberries
  • 1 tablespoon pumpkin seeds
  • 2 mashed bananas extra ripe if possible
  • 7 tablespoons maple syrup
  • 5 tablespoons almond butter unsalted
  • 5 tablespoons coconut oil
  • 1 teaspoon mixed spice


  1. Preheat the oven to 180 degrees Celcius and prepare a baking tray with greaseproof paper

  2. Mash the bananas in a bowl with a fork and set aside

  3. In another bowl, chuck in the oats, coconut, nuts, mixed spice, seeds and cranberries. Add a pinch of salt.

  4. In a large non-stick pan, heat the mashed bananas, almond butter, coconut oil and maple syrup until the oil has melted, then toss in the dry ingredients and mix well

  5. Place the mix on the baking tray, spreading evenly (around 1.5cm thick) and place in the oven for 25-30 minutes (keep an eye on this, it can burn quickly!)

  6. Allow to cool COMPLETELY (I know you're in a rush but trust me, wait) before cutting into 24 little bite-sized pieces. You might get more, you might get less, depending on how thick you spread the mix on the baking tray.

  7. Enjoy with a cup of tea

"All in or all out" Rachael is a vibrant, no-bullshit-talking Scottish nutrition geek and coach helping women to lose weight without giving up their confidence OR their favourite foods.

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