These flapjacks are a total winner for all the family and great to whip up for when you have guests coming.

They are made with only a few simple ingredients and are totally satisfying. I actually find myself hiding a few for me as the kids don’t hold back!

What’s also perfect about these flapjacks is that they are so easy to make that the kids can get on board with making them too.

Oats are a good source of energy so these are perfect for an afternoon snack for my boys as they are always busy with after school activities so they keep them going until it’s time for dinner. While I do encourage them to eat fresh fruits and veg sometimes it’s nice to feel like you are having a little treat.

I like to top these flapjacks with bee pollen as it is rich in proteins and half of it’s protein is in the form of free amino acids, so if you don’t eat meat then this is great. Bee pollen also reduces the presence of histamine so will really benefit people with allergies and skin conditions.

After reading all of the above you’d be mad not to make them!



100g oats

3 tablespoons desiccated coconut

2 tablespoons nut butter

3 tablespoons coconut oil

a handful of sultanas

3 tablespoons date syrup/ honey/ maple syrup

Chocolate topping:

100g dark chocolate

1 tablespoon coconut oil

2 tablespoons bee pollen

Preheat the oven to 180c

Line an 8inch x 8inch square baking tin

In a bowl combine the dry flapjack mixture and gently heat the wet ingredients in a saucepan staring until melted and combined.

Pour the wet mixture over the oats and make sure everything is well coated.

Transfer the ingredients into your prepared baking tin.

Lightly press the mixture down with the back of a spoon ensuring the baking tin is evenly covered.

Place in the oven and bake for 15 minutes.

Once cooked allow to cool. I pop mine into the freezer for speed.

Place the chocolate and coconut oil in a saucepan and heat gently. Stir continuously ensuring not to burn the chocolate.

Once melted pour the chocolate over the oats and sprinkle the bee pollen over the top.

Leave to cool and set then cut your flapjacks into pieces – you can decide how big or small you like them!

I store mine in a tin in the fridge. They should last for up to 5 days (if they survive that long!)


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