Honey and coconut flapjacks


    150g unsalted butter (or margerine)

    3 tbs honey

    75g coconut

    150g soft brown sugar

    110g plain flour

    175g porridge oats

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Dessert serves 1

These oaty treats will keep well in a tin for a least a week after baking. Sometimes, I prefer not to put any sugar in the mixture at all, and just double up on the quantity of honey instead.

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Preheat the oven to 190C/375F/gas mark 5.


On the hob, melt butter and honey together. Add the sugar. 


Take off the heat and add the porridge oats, then coconut, then the plain flour last. Don’t put all the flour in if the mixture looks dry – it's there just to help bind it all together and makes for a more squidgy flapjack. 


Line a baking tin, whatever shape you like. Press mixture into a depth of about 1 cm.


Cook for about 20 minutes until golden brown.

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