Seed & Coconut Flapjacks

A recipe from the wonderful nutritionists working at Penny Brohn Cancer Care. And the perfect recipe to keep little hands busy over the holidays!


150g porridge oats
2 tablespoons desiccated coconut
3 tablespoons mixed seeds (pumpkin, sunflower, sesame, poppy)
1 tablespoon chopped dates
3 tablespoon olive oil
2 tablespoon coconut oil
1 or 2 tablespoons rice or agave syrup


  • Mix the dry ingredients together.
  • Melt the coconut oil gently and then add the olive oil and syrup to the dry ingredients to combine well.
  • Tumble into a greased baking tin and press down well using the hand or a wetted spoon.
  • Bake at 180C for 20 minutes.
  • Leave in tin to cool but cut into fingers while warm.

*** Tip
Agave tends to be much sweeter than rice syrup so you might want to use less. You could also try using a mashed banana to replace some of the sweetener.

This entry was posted in Muffins, Cakes, Flapjacks, Recipes. Bookmark the permalink. Both comments and trackbacks are currently closed.
  • Latest Recipe

    Amy’s Vegan Cauliflower & Veg Cheese Bake

    Amy’s Vegan Cauliflower “Cheese” Bake

    My go-to winter warmer comfort food recipe that’s as good as a Sunday roast! Serves 6 To celebrate and support The Great Vegan Challenge, which takes place every November, here’s a fantastic vegan recipe. You can also sign up now for the Great Vegan Challenge joining hundreds of other people going vegan for 30 days. Ingredients 1 large cauliflower, cut into florets, stalk removed Kale –... Read More
    Read more »

    View All Recipes