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  • Serves 10-12

  • 45 minutes

  • easy

  • 150g desiccated coconut, toasted
    225g unsalted butter or vegan margarine block, or 120g coconut cream & 100g coconut oil (much healthier & vegan too!)
    290g agave syrup (or use a mix of agave & brown sugar)
    465g jumbo porridge oats
    300g mixed berries (I used a mix of frozen raspberries, blueberries, blackberries & blackcurrants)
    3 tsp natural or soya yoghurt
    8 tbsp icing sugar

    20x30cm baking tray (3cm deep)

Had a serious craving for something sweet this week, so after a quick rummage in the cupboards and freezer, I made these little beauties. Super easy recipe, absolutely delicious and almost healthy! Packed with protein, these make a great post workout snack, and they've kept my teens well fuelled while revising. 


1. Heat the oven to 175C, and grease and line the baking tray.

2. Toast the coconut in the oven for 10 mins, until golden brown.

3. Mash the berries into a rough pulp & set aside

4. Melt the butter/margarine/coconut cream in a pan with the agave syrup, and then add the oats and coconut. Mix well.

5. Add half the oat mixture to the tray, pressing in firmly. Then layer the berries over the top. Add the rest of the oat mixture, carefully covering the berry mixture. Use back of spoon to press the mix down firmly and into all the edges.

6. Bake the flapjacks in the oven for 30 mins, then cover with foil and continue to bake for another 30-40 mins until it is cooked through and firm in the middle. I turned the baking tray upside down onto another tray, and did the final 20 minutes of baking with the bottom facing up, so that they were nice and firm in the middle. Leave to cool in tray.

7. Mix the yoghurt and icing sugar together. Once the flapjack is cooled, drizzle over the top.

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