Honey and coconut flapjacks

Honey and coconut flapjacks

It’s an odd time of year at the moment – not quite summer, not quite autumn, at least weather-wise! These honey and coconut flapjacks I made a couple of days ago are quite a nice expression of this seasonal limbo, with the oats being decidedly autumnal/wintery and the coconut and honey adding a splash of sunshine.

It was a very easy recipe to make, which is just what I wanted after a long day at work. It was just a case of melting the honey, sugar and butter together, then stirring in the remaining ingredients. I didn’t have quite as much as demerara sugar as called for in the recipe, so I used half demerara and half golden granulated sugar.

Honey and coconut flapjacks

Oddly enough for me, I refrained from adding more coconut than specified. I KNOW. I felt that this would overwhelm the honey flavour somewhat, so I managed to hold myself back.

I used a slightly smaller tin than the recipe asked for and you can see this from the height of the flapjacks. They were definitely done within the specified cooking time, though.

I really like these flapjacks – the honey flavour is fairly delicate but definitely there, while the coconut is, of course, a lovely addition. The original recipe says you can use dried fruit or nuts in place of the coconut, and I can imagine this would work well too.

The recipe

Adapted from this recipe on BBC Food.

Makes 15

  • 200g unsalted butter
  • 100g demerara sugar
  • 100g golden granulated sugar
  • 200g honey
  • 400g porridge oats
  • 50g dessicated coconut


  1. Pre-heat the oven to 180C/350F/Gas 4. Grease and line a 8 inch x 12 inch tin (I used a 7 inch x 11 inch tin and it was still fine).
  2. Melt the butter, sugars and honey in a very large saucepan, stirring frequently.
  3. Stir in the oats and coconut and mix well. If your saucepan isn’t very big, transfer the melted butter mix to a large bowl before adding the other ingredients, as there are a lot of oats to stir!
  4. Spoon the mix into the tin and flatten the surface, making sure it’s relatively even.
  5. Bake the flapjacks for 15-20 minutes. They should be golden around the edges but still pale and a bit soft in the middle.
  6. Cool the flapjacks in the tin then cut into 15 squares.

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