If there’s a trip, picnic, walk or even long drive on the agenda then you’d better believe I’m going to make some snacks to bring along. If life has taught me anything it’s that a). I get hangry, I love food far too much to be skipping any meals & b). Wales really isn’t the place where you can easily just go & grab a coffee & a bite to eat, cafe’s are a law unto themselves here, opening hours mean nothing & most close early in the afternoon. So what’s a girl to do but bake something!

One foolproof recipe which guaranteed to banish the hunger pangs, my usual go to for these sorts of things, is the humble flapjack. Full of chewy, oaty comfort, preferably loaded with fruits, nuts & seeds for that all important energy boost. Often overlooked, flapjacks aren’t just a great pick-me-up but one of those satisfying treats that are good for the soul. This flapjack recipe is easily adaptable, I tend to use either whatever I fancy at the time or whatever I’ve simply got to hand but you can be sure that they’ll be delicious.


(makes 8 large or 16 smaller pieces)


  • 70g coconut oil
  • 175g honey
  • 300g oats
  • 1 tsp cinnamon
  • 150g nuts
  • 100g seeds
  • 150g dried fruit


  • Begin by greasing & lining a 28 x 20cm rectangular tin with baking parchment
  • In a large saucepan gently melt together the coconut oil & honey over a medium heat
  • Add the oats & cinnamon to the pan & mix until all of the oats have been coated
  • Add the nuts, seeds & dried fruit to the pan & mix well until everything if evenly distributed
  • Tip the mixture into the prepared tin & use the back of your spoon to press it down into the tin & it’s corners, levelling off the surface
  • Bake at 150C for 25-30 minutes, until golden brown
  • Leave the flapjacks to cool completely in their tin before slicing into squares or rectangles


  1. I love experimenting with flapjacks and granola bars, always a tasty, fail-safe bake. I love smothering the tops of flapjacks in chocolate, which completely cancels out any “health benefits” from the chunks of fruit and nut, but life’s too short not to incorporate chocolate into baking…

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