Flapjacks or oats bar are good snacking or lunch box option for kids (and for adults too). They are usually made with rolled oats, butter, sugar and golden syrup.
Oats, power packed grains, have numerous health benefits.
As a mum of two, I ensure my kids eat healthy. These flapjacks are healthy and guilt free as they derive their sweetness from honey and dates. Honey is a healthy alternative to sugar and dates are also source of various vitamins and minerals. So these flapjacks tick all the boxes of a healthy snack. You may think about the amount of butter used here and if you think butter is all bad for health then read about benefits of real butter. Fat is essential for optimal health and brain function and here I have used 200 gms of butter that gave me 35 pieces of flapjacks. So one piece comprises of 5-6 gms of butter only. See I told you they are healthy option for snacking ?
Not yet convinced?? Then go for moderation. Everything in moderation is good for our health. Ok I will leave that to you to decide whether you consider them healthy or not but if you are reading till here then it’s obvious that your are interested in knowing how to make these healthy flapjacks ?
Ok, before I move on to the recipe, let me tell you that desiccated coconut is also used here making them absolutely delicious with added health benefits.
How to make Flapjack
(recipe inspired from Davina’s 5 weeks to sugar free book by Davina McCall)
Preparation time: 10 mins
Baking time: 25 mins – 35 mins
Baking equipment used: a rectangular 30×20 cm tin or any rectangular o
Yeilds : 25-35 pieces depending on the size
200 gm unsalted butter
250 ml or 1 cup honey
150 gm or 18-20 pieces dates, chopped
400 gm or 4 cups porridge oats/rolled oats
50 gm or 1/2 cup (heaped) desiccated coconut
- Preheat the oven to 180 degrees C/160 degrees Fan/Gas 4. Line your tin/dish with baking parchment. I used a borosil rectangular dish for this.
- Now take a saucepan. Put the butter, honey and dates in it and heat them over a low heat. Melt them together, crushing the dates with spoon so that it breaks up into small pieces and mixed with butter and honey nicely.
- Once butter is melted and the mixture becomes all squidgy add in the oats and coconut and mix thoroughly.
- Drop the mixture in the prepared tin. Smooth the surface with back of a spoon and bake for 25 – 30 mins or until they are golden brown.
- Lower the temperature to 160 degrees C if they still need a nice color on top and bake for another 5-10 minutes or until they are golden brown. Time may vary as all ovens are different. The flapjacks will still seem soft but do not worry – they will firm up once cool. Just look for the golden colour on top and at sides.
- Take out the tin out of the oven and immediately cut them into squares. You may cut them in to bar size too.
- Leave the flapjacks to cool in the tin then cut them into pieces. Store into airtight container. They can be stored up to 3-4 weeks.
These flapjacks are delicious. Make them and I am sure you will agree. Do not bake them for too long otherwise they will turn chewy. Keep an eye after 20 mins and take them out as soon as you see golden brown top. It took me 32 minutes to bake them perfectly. It may take 25-35 minutes depending on your oven type. Do try and share you feedback here or on my Facebook page.
Will look forward to your feedback!