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28/07/2022 All Recipes

COCONUT & RASPBERRY FLAPJACKS

Coconut & Raspberry Flapjacks - Georgie Eats
removing Coconut & Raspberry Flapjacks from tin - Georgie Eats
Coconut & Raspberry Flapjacks on a board - Georgie Eats
Coconut & Raspberry Flapjacks - Georgie Eats
4.75 from 4 votes
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COCONUT & RASPBERRY FLAPJACKS

The perfect afternoon treat to accompany a hot cup of tea. Blueberries and blackberries also work perfectly in this recipe, if you fancy something a bit different.

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 9 squares

Ingredients

  • 125 g golden syrup
  • 100 g vegan or regular butter
  • pinch of sea salt
  • 200 g rolled oats
  • 50 g ground almonds
  • 75 g desiccated coconut
  • 200 g fresh or frozen raspberries
  • 1 tsp caster sugar

Instructions

  1. Preheat the oven to 180ºc fan/390ºf/gas 6 and line a 9×9 brownie dish with parchment paper.
  2. Combine the golden syrup, butter and salt in a large pan. Stir continuously over a low heat, until melted and combined. Remove the pan from the heat and add the oats, ground almonds and desiccated coconut. Mix thoroughly to combine.
  3. Pour two-thirds of the oat mixture into the lined baking dish and use your hands to compact it into one even layer. Bake for 10 minutes.
  4. Meanwhile, combine the raspberries and caster sugar in another saucepan. Stir over a medium heat, until they begin to breakdown. Mash them into a puree, then bring to a gentle simmer for a minute or so, just to reduce slightly.
  5. Pour the raspberry puree over the top of the part-baked oats and evenly spread it out. Gently sprinkle the remaining third of the oat mixture on top of the puree, then bake for a further 15-20 minutes, until golden brown.
  6. Allow the flapjacks to cool completely before removing from the baking dish and cutting into 9 squares.

If you love an oaty sweet treat, then you’ve got to try my Apricot & Dark Chocolate Flapjacks!

Categories: All Recipes

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Reader Interactions

Comments

  1. grace says

    23/10/2018 at 11:37 am

    these are PACKED with berries! i love raspberry with coconut and this is the type of thing i can nosh on at any point in the day!

    Reply
    • Georgie says

      03/11/2018 at 6:14 pm

      I know, literally any time of day!!

      Reply
  2. Elaine Savage says

    02/11/2018 at 7:59 am

    Thank you for your efforts. They are super, my photo is on instagram

    Reply
    • Georgie says

      03/11/2018 at 6:18 pm

      That is amazing Elaine! Thank you for letting me know 🙂 I loved the picture! x

      Reply
  3. Charlotte says

    31/01/2021 at 7:56 pm

    5 stars
    Absolutely delicious!

    Reply
    • Georgie says

      01/02/2021 at 9:25 am

      Yay! Glad you enjoyed them!

      Reply
  4. Richard Woodhall says

    06/03/2021 at 8:20 am

    Hi Georgie
    Do you know what the calories and nutritional information is for your recipe

    Reply
    • Georgie says

      08/03/2021 at 1:56 pm

      Hey, so sorry I don’t normally work these out. You would be able to easily do it if you were to enter them into an app such as my fitness pal etc. Hope this helps! x

      Reply
  5. Donna says

    22/05/2021 at 3:41 pm

    Hello! Do you think these can be frozen? Save us eating them all in one go…hah!

    Reply
    • Georgie says

      24/05/2021 at 8:49 am

      Hello! Yes they can, I have frozen mine in the past and they are fine. Enjoy! x

      Reply
  6. Deanna Standen says

    25/06/2021 at 11:37 am

    4 stars
    I made these yesterday and they are delicious! So crumbly though – hence 4 instead of 5 stars. Next time I will add in egg white to see if it helps to bind the crumble mix. I did add more raspberries (total 350 grm and a little demerera sugar) as 200grm absorbed into the base quickly. (I’d also added chia seeds to thicken the raspberry/honey mix). Thanks for a super recipe!

    Reply
    • Georgie says

      06/07/2021 at 10:10 am

      So glad you loved them!

      Reply
  7. Rosemary Long says

    10/06/2022 at 10:09 am

    5 stars
    Very tasty but very crumbly need to eat it with a spoon
    how do you make it to stop it crumbling

    Reply
    • Georgie says

      13/06/2022 at 10:30 am

      Hi there Rosemary, make sure that you really pack the base into the tin with your hands or the bottom of a glass so it’s nice and firm. That should help! Let me know if you make it again!

      Reply
  8. Helen Johnson says

    14/04/2024 at 8:29 pm

    5 stars
    Loved these… will definitely make again. Mine too were a bit crumbly on top, I’ll try pushing the topping down too, as the base was good. I added some poppy seeds to the raspberry layer. I used homemade raspberry jam, came out lovely. Thanks very yummy 😋

    Reply
    • Georgie says

      24/05/2024 at 3:05 pm

      Wow homemade jam! Glad you enjoyed the recipe!

      G x

      Reply

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Welcome!! I'm Georgie, a freelance recipe developer and food writer. Here on Georgie Eats you will find an abundance of simple, plant-focused recipes that use the best of seasonal ingredients to help you cook and eat more sustainably. Enjoy! Read More →

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