These no-cook cranberry and coconut flapjacks make a delicious and healthy snack. They provide slow release energy and fill you up without piling on the calories or giving you a sugar rush.
I really like something sweet to eat with my mid morning coffee, and I've learnt that the best way to avoid the biscuit tin, is to have a healthy alternative ready and waiting. These flapjacks are so easy to make and don't even need baking! They are really portable as they cut easily and hold together well, making them perfect for packed lunches or snacks for on the go. They keep well too - lasting for at least a week in the fridge (although they rarely last that long in our house!)
You can vary the ingredients so you never get bored! Use the same date, water and oat base and change up the other ingredients either to what you have available or to include your family favourite tastes such as chocolate, raisins or pumpkin seeds.
Why are they good for you?
Oats contain a soluble fibre called beta glucan which can help lower cholesterol!
Ingredients
12 portions
You will need an 8 inch baking tin - lined with non stick baking paper
- 200g rolled oats
- 60g coconut oil
- 60g almond butter
- 100g pitted dates
- 100ml water
- 2 tbs dried cranberries
- ¼ cup dried non sweetened desiccated coconut
- 2 tbs sunflower seeds
- Pinch of salt
How to make the flapjacks
First put the dates in a saucepan with 100ml water, simmer the dates. As they begin to warm up, use a fork to squash and mash the dates into the water and keep going until the dates and water become a soft mush.
Next add the coconut oil and almond butter and mix into the date mush until the oil is melted and all the ingredients look well mixed.
Add the oats, cranberries, coconut, sunflower seeds and salt.
Mix well until the whole mixture looks well covered and nice and sticky.
Put the mixture into the lined baking tin and using the back of a spoon, push around the tin until you have an even layer that reaches into all the corners.
Refrigerate for at least an hour before slicing into 12 portions. Keeps in the fridge for up to a week.
Alternatives:
You can replace almond butter with peanut butter, or try pumpkin or flax seeds instead of sunflower seeds. Change up the dried fruit to include dried apricots or raisins. Missing chocolate? Try adding dark chocolate chips instead of cranberries.