Healthy Coconut Flapjacks
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.
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
If you don't have bananas, you can replace them with 120ml of applesauce.
Nutrition
Calories: 156kcalCarbohydrates: 18.2gProtein: 2.7gFat: 8.8gSaturated Fat: 6.9gFiber: 2.8gSugar: 4.6g
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