Healthy Flapjack recipes

Over on my Female Health & Mindset Community Facebook group , everyone has been posting tons of fab recipes, including their healthy flapjacks – and I thought it would be great to share some in a blog!

It’s always best to make food from scratch and batching up once or twice a week really helps.  These healthier flapjacks are super easy and quick to do.  They’re great for kids lunchboxes and much healthier than shop bought alternatives. But as always some of the ‘healthier’ types of flapjacks still contain lots of honey, agave and maple syrup which are high in sugar (especially fructose) and high in calories. So some of the recipes I’ve included can easily have the sweeter ingredients halved or substantially lowered (I’ve made suggestions in the recipes), without compromising on taste.  When you work out the sugar per portion, you don’t want to be eating something with 30g of sugar in them (6 tsps!). A snack is defined as something small that takes you through to the next meal and I’d say it needs to be under 150/200 calories ideally.

So check out the recipes below, adapt them to be even healthier and why not give them a go?

And if you’d like to join the Female Health & Mindset Community for FREE (and get loads of inspiration, support, ideas, recipes and more!) then CLICK HERE for more info!


Read on for 8 flapjack recipes…


Healthy Flapjacks from Sneaky Veg – my favourite! I swap the sunflower oil for coconut oil (warm it through a little first so that it’s runny) and often leave the dried fruit out. These have much less butter than some of the recipes too, but all my family love them!

 Ingredients (makes 9)

  • 200g oats
  • 150g raisins or other chopped dried fruit
  • 40g desiccated coconut or seeds eg. sunflower, pumpkin seeds
  • zest of a lemon
  • juice of half a lemon
  • 1 apple peeled and grated
  • 1 tbsp maple syrup or honey remember no honey for under ones
  • 60g butter or dairy free spread
  • 40ml sunflower oil



  1. Preheat the oven to 180°C(fan)/200°C/gas mark 6. Grease a 20cm square cake tin and line with baking paper.

  2. Place the oats, raisins, coconut, lemon juice and zest and grated apple into a food processor or high powered blender. Pulse until slightly broken down and well combined yet with some of the oats and raisins still whole. Set aside.

  3. Place the honey or maple syrup, butter and sunflower oil into a medium saucepan and heat gently until melted.

  4. Scrape the oat and raisin mixture into the saucepan and stir well.

  5. Pour into the prepared tin and use a spatula to flatten down the top. Bake for 20 minutes until starting to turn brown.

  6. Remove from the oven and cut into slices in the tin using a sharp knife. Leave to cool completely then cut again before removing from the tin.

Davina McCall’s sugar free flapjack 

(I personally think you can use a lot less butter and honey here and add some seeds or nuts for flavour. I also consider honey to be sugar so use it very minimally!)

 Ingredients (makes 15)

  • 200g unsalted butter 
  • 250ml honey
  • 150g chopped dates
  • 400g porridge oats
  • 100g desiccated coconut


  1. Preheat the oven to 180°C/160°C Fan/Gas 4. Line a 30 x 20cm tin with baking parchment.
  2. Put the butter, honey and dates in a saucepan over a low heat. Melt them together, crushing the dates with a wooden spoon so they break up into the butter and honey and get all lovely and squidgy. Stir in the oats and coconut and mix thoroughly.
  3. Pack the mixture into the prepared tin and bake for 20–25 minutes until golden brown. The flapjacks will still seem soft at this point, but don’t worry – they’ll firm up once cool.
  4. Remove the tin from the oven and immediately score the surface into about 15 squares. Leave the flapjack to cool in the tin, then cut it into squares.


Gooey seeded Flapjacks from The Good Stuff

 Ingredients (make 16)

  • 100 set honey
  • 100g butter
  • 100g pitted dates, chopped
  • 50ml water
  • 200g rolled oats
  • 30g sunflower seeds
  • 30g pumpkin seeds



  1. Preheat oven to 180°C/160°C Fan/Gas mark 4 and line a 22cm baking tin with parchment paper.
  2. Place a saucepan over a medium heat, add the honey, butter, dates and water and stir until the butter has melted and dates are soft.
  3. Remove from the heat and puree the mixture in a blender.
  4. Tip the puree into a large bowl, stir in the oats and seeds
  5. Spread the mixture evenly in the prepared tin and bake for 20-25 minutes, until it is golden brown.
  6. Leave to cool and then cut into squares.


High energy sticky seed flapjacks from Honestly Healthy. (I think 475g of agave syrup which is very high fructose and 475g of honey is WAY too much sweetness in these. I think you could make these with as little as 50g of sugar)

 Ingredients (serves 10)

  • 175g chopped pitted dates
  • 450ml water
  • 150g raw cashews
  • 150g raw hazelnuts
  • 300g gluten free jumbo rolled oats
  • 150g raw pumpkin seeds
  • 150g raw sunflower seeds
  • 475g agave syrup or raw runny honey
  • 75g mixed raw pumpkin, sunflower and sesame seeds for the topping


  1. Preheat the oven to 160°C
  2. Place the dates and 225 ml of the water in a pan, bring to the boil, then simmer until the dates are soft. Transfer to a blender, whizz to a paste and decant to a large mixing bowl.
  3. Place the cashews and hazelnuts into a blender with the remaining water and whizz until a smooth cream. Add to the bowl with the dates.
  4. Place the oats, pumpkin seeds and sunflower seeds in a food processor and pulse for about 1 minute, or until roughly chopped. Add these to the mixture in the bowl. Stir in the agave syrup or raw honey and mix thoroughly.
  5. Transfer the mixture to a baking tray lined with baking parchment and spread out the mixture to a thickness of 1-2cm. Sprinkle with the mixed seeds and bake for 20 minutes until golden.
  6. Leave to cool on the baking tray and then cut into slices.


Healthy banana and coconut flapjacks from Maverick Baking (Again I think you can get away with 2-3 tbsp of maple syrup as you have the dates and chocolate chips)

 Ingredients (serves 16)

  • 340g oats
  • 60g desiccated coconut
  • 50g assorted nuts or seeds of your choice (hazelnuts, almonds, pecans and pumpkin seeds are all great!)
  • 50g dates, chocolate chips, cacao nibs or anything you fancy (optional)
  • 2 ripe bananas
  • 7 tbsp maple syrup, golden syrup, honey or agave nectar
  • 5 tbsp almond, cashew, peanut or any nut butter (whichever you prefer!)
  • 5 tbsp coconut oil or softened butter
  • Pinch of salt


  1. Preheat your oven – 200°C / 180°C fan / 400°F / gas mark 6 – and grease/line a 20 x 20cm or 8 x 8 inch square tin.
  2. Pour your oats into a large mixing bowl.
  3. Add your desiccated coconut, nuts/seeds and any other extras to the oats.
  4. Mash the bananas until smooth.
  5. Place the mashed bananas into a saucepan along with the remaining ingredients and set over a low heat until melted together.
  6. Add the melted ingredients to the bowl of oats and stir to combine.
  7. Once fully incorporated, tip the flapjack mixture into your prepared tin and flatten down firmly with a spoon, spatula or fork.
  8. Place the tin of flapjack mixture into the oven to bake for 20-25 minutes until firm and browning lightly at the edges.
  9. Leave the flapjacks to cool and crisp up a little in the tin for at least 15 minutes before slicing them into 16-20 squares or bars.


Raw quinoa flapjacks from Madeline Shaw


  • 300g quinoa flakes
  • 100g pitted dates
  • 100g honey
  • 2 tbsp coconut oil
  • 1 tbsp cinnamon
  • 50g raisins
  • 100g pecans
  • 100g pumpkin seeds
  • 50g sunflower seeds
  • Pinch of sea salt


  1. In a food processor, blend the dates, cinnamon, honey and coconut oil. You want for it to blend into a paste. Add a touch of water to thin it out if it gets lumpy.
  2. Next, in a bowl place the quinoa flakes, raisins, nuts, seeds and salt and mix together.
  3. Pour the date syrup into this mix and massage with your hands to get the mixture covered in the sticky goodness.
  4. Line a baking tray with coconut oil and spoon the mixture into it. Pop it in the freezer for an hour, then slice it into 2cm by 4cm rectangles, then place into the fridge until you are ready to eat them.


Apple and raisin oat bars from Deliciously Ella (I’ve made these with less raisins and rice syrup is low fructose so not bad to use at all)

 Ingredients (serves 6)

  • 250g raisins
  • 135g porridge oats, you can add more if you like your bars really oaty
  • 2 tablespoons dried apple pieces
  • 2 tablespoons coconut oil, melted
  • 2 tablespoons of rice syrup (we found the maple syrup didn’t really work in these as it wasn’t sticky enough, but honey did – so if you don’t have rice syrup then we’d recommend honey instead)
  • Pinch of cinnamon
  • Pinch of salt


  1. Preheat your oven to 170C and line a baking sheet with baking parchment.
  2. Put 3/4 of the raisins in a food processor along with the coconut oil, rice syrup, cinnamon and salt – blend until completely combined. Once combined, add the last 1/4 of raisins, oats and dried apple pieces, give it another very quick whizz to mix it all together.
  3. Transfer the mixture to the baking tray and press down very well, making sure it is all evenly spread.
  4. Bake in the oven for 20-25 minutes until golden. Once baked, remove from the oven and put in the fridge to cool down for 15-20 minutes before cutting into bars.



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