Cherry And Coconut Flapjacks - Sweet Oat Bars
These cherry and coconut flapjacks are soft, chewy, and packed with sweet glacé cherries and coconut. A simple, delicious bake perfect for any occasion!
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Servings: 20
Calories: 274kcal
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.
Nutrition Estimate
Calories: 274kcal | Carbohydrates: 35g | Protein: 3g | Fat: 14g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 22mg | Sodium: 7mg | Potassium: 118mg | Fiber: 3g | Sugar: 21g | Vitamin A: 250IU | Vitamin C: 0.1mg | Calcium: 21mg | Iron: 1mg