Cherry And Coconut Flapjacks – Sweet Oat Bars
These cherry and coconut flapjacks are soft, chewy, and packed with sweet glacé cherries and toasted coconut. With simple ingredients and easy steps, they’re perfect for a fuss-free homemade treat!
Recipe Overview
Skill Level:
BEGINNER
Prep Time:
10 MINUTES
Cook Time:
40 MINUTES
What Makes This Recipe Great
Soft, Chewy, and Buttery – These flapjacks have the perfect balance of chewy texture and crisp golden edges, thanks to the golden syrup and buttery oat mixture.
Packed with Cherry & Coconut Flavour – The glacé cherries add sweetness and chew, while desiccated coconut gives a subtle nuttiness and a lightly toasted finish.
Quick & Easy to Make – With minimal prep and just one bowl, this is a simple, beginner-friendly bake that comes together in no time.
Flapjacks are a classic traybake, and this cherry and coconut version adds a fruity, chewy twist to the traditional recipe. The combination of buttery oats, golden syrup, sweet glacé cherries, and coconut creates a deliciously rich and chewy texture, with a hint of crispness on top from the toasted coconut.
This recipe is incredibly easy to make, requiring just a few simple steps—melt the butter, mix everything together, and bake until golden. The glacé cherries bring a sweet, chewy bite, while the coconut adds a subtle nuttiness and extra texture. Sprinkling coconut on top before baking also gives these flapjacks a lightly toasted finish, adding to their flavour.
Perfect as a snack, lunchbox treat, or afternoon pick-me-up, these coconut flapjacks store well and can be made in advance. They’re a great bake for any skill level!
And, if you love flapjacks, check out these Cherry Bakewell Flapjacks, these lemon drizzle flapjacks or try a simple chocolate flapjack recipe.
Equipment Needed:
- 23cm (9-inch) Square Baking Tin – You can use a similar size or a 20x25cm rectangle baking tin. Just be sure to line it with baking paper with a little overhang for easy removal.
- Large Mixing Bowl – For combining the dry ingredients and mixing everything together.
- Medium Saucepan – For melting the sugar, butter and syrup together.
- Rubber Spatula or Wooden Spoon – Helps mix the ingredients thoroughly and press the flapjack mixture firmly into the tin.
- Sharp Knife & Chopping Board – Needed to chop the glacé cherries into small pieces.
Ingredients:
- Porridge Oats – Stick with porridge oats (also known as quick oats) for the best texture and to ensure everything stays together. Rolled oats can be used as a substitution and Jumbo or giant oats can be used but they will create a much more crumbly texture in the finished coconut oat bar.
- Desiccated Coconut – We add the coconut into the mixture and sprinkle extra on top for a toasted finish.
- Unsalted Butter –Stick with unsalted butter. If you wish to heighten the flavour with a pinch of salt, do this separately to control the amount of salt you use.
- Golden Syrup – If you cannot find this in the shops, it’s quite easy to make homemade golden syrup.
- Light Brown Soft Sugar – Gives your flapjacks their sweetness. Replacing it with other sugar is possible but will give the finished result a slightly different taste and texture.
- Glacé Cherries – Also known as candied cherries.
Substitutions and Additions:
Wondering if you can substitute or add an ingredient? Here, I will tell you if that’s possible.
Substitutions:
- Dried Cherries Instead of Glacé Cherries – For a more natural sweetness, swap glacé cherries for dried cherries. They’ll be slightly chewier and less sugary. I don’t recommend using fresh cherries as they will add too much liquid to the recipe and the flapjacks won’t set.
Additions:
- Chocolate Drizzle for Extra Indulgence – Melt white or dark chocolate and drizzle over the flapjacks once cooled for a chocolatey finish.
- Add Chopped Nuts for Crunch – Stir in chopped almonds or hazelnuts to add extra crunch and that pairs well with the coconut flavour. Toast them first to really bring out their flavour.
Step-By-Step Guide – How To Make Cherry and Coconut Flapjacks
Frequently Asked Questions
The top should be golden brown, and the edges will look slightly crisp. They will still feel soft when removed from the oven but will firm up as they cool.
Overbaking can make them too firm. Bake until just golden, and let them cool in the tin before slicing to help retain their chewy texture.
Flapjacks can become crumbly if not pressed firmly enough into the tin before baking or if there’s not enough syrup and butter to bind them.
Mastering This Recipe – Expert Tips
- Press the Mixture Firmly into the Tin – Use the back of a spoon or a spatula to compact the mixture well before baking. This helps the flapjacks hold their shape once cooled.
- Don’t Overbake – Flapjacks will still feel soft when they come out of the oven but will firm up as they cool. Overbaking can make them too hard and brittle.
- Cool Completely Before Slicing – Let the flapjacks cool fully in the tin before cutting to prevent them from crumbling. For the cleanest slices, refrigerate them for 30 minutes before slicing.
Storage
- At Room Temperature – Store in an airtight container for up to 5 days to keep them fresh and chewy.
- Freezing Flapjacks – Wrap individual pieces in cling film or foil and freeze for up to 3 months. Defrost at room temperature before serving.
Cherry And Coconut Flapjacks – Sweet Oat Bars
Ingredients
- 330 g Porridge Oats
- 160 g Desiccated Coconut
- 200 g Unsalted Butter
- 170 g Golden Syrup
- 200 g Light Brown Soft Sugar
- 150 g Glace Cherries
Instructions
- Preheat your oven to 160°C (320°F).
- In a large bowl, mix the porridge oats with 120g of desiccated coconut.
- Chop the glacé cherries into small pieces and add them to the bowl, breaking up any clumps as you mix them in.
- In a small saucepan, gently melt the sugar, golden syrup, and butter together.
- Pour the melted mixture into the oat mixture and stir until everything is well combined.
- Press the mixture firmly into a lined 23cm baking tin.
- Sprinkle the remaining desiccated coconut on top.
- Bake for 30-40 minutes, until the top is golden brown.
- Remove from the oven and let the flapjack slab cool in the tin until firm. Note that it will be soft straight from the oven.
- Once cooled, remove from the tin and slice into portions.
Recipe Notes
- Chop the cherries small – This helps distribute them evenly throughout the flapjacks, preventing large sticky clumps.
- Press the mixture down firmly – Ensures the flapjacks hold their shape and don’t crumble when sliced.
- Let them cool before cutting – Cutting too soon may cause them to fall apart; for cleaner slices, refrigerate for 30 minutes before slicing.
- Store at room temperature in an airtight container for up to 5 days or freeze for up to 3 months.
These were really easy to make, but I should have pressed the mixture down more firmly as it was a bit crumbly. I don’t think I chopped the cherries small enough.