Sticky ginger and cinnamon flapjack

Sticky ginger flapjack

We love all things oats (you may have guessed!).

So when it comes to snacks, flapjack is a real favourite! So I thought I’d share my recipe for sticky ginger and cinnamon flapjack. We use dates to help make this a beautifully gooey recipe along with maple and coconut oil to help bind the oats, seeds and apricots together. So what are you waiting for, let’s get baking!

Dry Ingredients

250g Oats (we use jumbo)

15g Pumpkin seeds

10g Sunflower seeds

50g Dried apricots

1tsp Cinnamon

1.5tsp Ground ginger

Wet ingredients

100g Coconut oil

50g Dates

1 tbsp Almond butter

75g Maple Syrup


  1. Pre-heat the oven to 120C (180C Fan).

  2. Mix all the dry ingredients in a large bowl

  3. Place the wet ingredients in a pan over a gentle heat

  4. Allow the coconut oil to melt and gently simmer for a minute

  5. Remove from the heat and leave to stand for a couple of minutes

  6. Using a stick blender, blitz into a paste

  7. Mix the paste with the dry ingredients, stirring until everything is well coated with the caramel like date paste

  8. Place in a lined tin (20cmx20cm) and press down firmly

  9. Place in the oven for 20 minutes or until golden

  10. Remove from the oven and allow to cool slightly before cutting into squares

  11. Store in an airtight container once cool…if they even make it into the tin before being devoured!

Jodie McGregorRecipes