These moreish healthy coconut flapjacks are chewy and satisfying. Coconut oat bars are low in added sugar, gluten-free and can be made vegan. They are ideal as a delicious healthy snack, breakfast on the go and lunchboxes.
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What you'll love about the recipe
- Healthy coconut flapjacks are energising and nutritious. Coconut is full of healthy fats and fibre, and in combination with wholegrain oats will keep you feeling full
- A quick and easy recipe which takes just 10 minutes to put together
- Gluten free, dairy free and nut free. Coconut oat bars are allergy friendly and ideal for lunch boxes
Ingredients
Oats. Porridge or old-fashioned oats are ideal for these coconut flapjacks. Jumbo oats will make the flapjacks chewier and a little more crumbly.
For gluten free flajacks, make sure to use certified gluten free oats which have been processed separately from other grains.
Desiccated coconut. This dried form of coconut is generally found in the baking aisle in supermarkets. You could use shredded coconut if you don't mind larger pieces of coconut in your flapjacks.
If you are a coconut lover, you might also like these healthy coconut macaroons, or healthy Anzac biscuits. Or try this grain free oatmeal recipe made with coconut.
Bananas. The riper the bananas the better as they'll be sweeter and softer. If you are not a fan of bananas, you can replace them with 120ml of unsweetened applesauce.
Coconut oil. You can substitute this with butter or a healthy cooking oil if you prefer.
Honey. If you want vegan coconut flapjacks, use maple syrup in place of honey.
How to make healthy coconut flapjacks
Line a 20 x 20cm baking tin with baking paper. Preheat the oven to 180 (160 fan)
Gently melt the coconut oil and honey together in a pan over a low heat.
Mash the bananas in a bowl with a fork.
Add the coconut oil mixture to the bananas and stir together.
Stir in the oats and coconut until thoroughly mixed.
Spoon the mixture into the lined tin and firm it down with the back of a spoon.
Bake in a preheated oven for 30 minutes until lightly golden.
Leave to cool in the tin. Then remove and cut into 12 squares.
Serving and storage
Serve your healthy coconut flapjacks whenever you like! They are healthy enough for breakfast, but delicious enough for dessert. They also make a great snack any time of the day.
Coconut oat bars are ideal for lunchboxes. They are nut-free so are great as healthy school snacks.
Store coconut flapjacks in an airtight container for up to 5 days. You can also freeze them. Pop them in a bag and defrost as needed.
Other healthy flapjack recipes
Why not browse this round-up of 20 healthy flapjacks recipes? Or take inspiration from one of the recipes below.
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Recipe
Healthy Coconut Flapjacks
Equipment
- 20 x 20 cm baking tin
- baking paper
Ingredients
- 2 large bananas well ripened
- 200 g oats
- 50 g desiccated coconut
- 60 ml coconut oil or use butter
- 30 ml honey or maple syrup
Instructions
- Melt the coconut oil and honey in a pan over a low heat.
- Place a sheet of baking paper in the base of a 20 x 20cm baking tin. Preheat the oven to 180 degrees (160 fan).
- Melt the coconut oil and honey in a pan over a low heat.
- Mash the bananas. I mash them with a fork against the side of a bowl.
- Mix the melted coconut oil into the mashed banana.
- Add the oats and coconut to the mashed banana. Stir until thoroughly mixed.
- Spoon the mixture into the lined tin. Press down with the back of a spoon, ensuring that the mixture is pushed into the corners of the tin.
- Bake in a preheated oven at 180 (160 degrees) for 30 minutes. The cooked flapjack should be lightly golden.
- Allow the coconut flapjacks to cool in the tin and cut into 12 pieces.
Notes
Nutrition
Please note nutritional information is per serving and is provided for guidance only.
Hilary says
I love your flapjack recipes and make them almost weekly. I live by myself so I pop them into the freezer and defrost one in the microwave oven whenever I need to.
They are quick and easy to make and most importantly they are full of natural goodness.
Wendy Faulkner says
Thank you Hilary, I'm so glad the coconut flapjacks were a hit:)
Eva says
Yay, been wondering what to do with some dessicated coconut that's been living in my pantry for a while👍
Wendy Faulkner says
Yes, it's an ideal way to use it:) You might also like these healthy coconut macaroons https://www.cinnamonandkale.co.uk/healthy-coconut-macaroons/