How to make: date and pecan flapjacks

This recipe uses two unusual ingredients that make the flapjacks even healthier – coconut oil and molasses, both of which can be found in your local health food store. These are great for a mid-morning or afternoon snack and if kept stored in an airtight container can last for 5-6 days.

Makes 9-12


100g coconut oil

90g blackstrap molasses

40g dark muscovado sugar

240g rolled oats

80g dates, stones removed, chopped

45g pecan nuts, roughly chopped


1. Preheat the oven to 180°C/Gas mark 5. Lightly grease an 18-20cm square tin.

2. Gently melt together the coconut oil, molasses and muscovado sugar, stirring from time to time, until the sugar has dissolved.

3. Stir in the oats, chopped dates and pecan nuts and mix well.

4. Pour into the tin, press into the sides and corners and level the top.

5. Bake in the oven for 18-20 minutes, until golden.

6. Remove from the oven and cut into squares whilst still warm. Leave to cool completely in the tin.

7. When cool, remove from the tin and store in an airtight container.

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