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Raspberry flapjacks with coconut traybake, homemade and sliced into a dozen squares on baking paper. Fresh raspberry fruit is visible and has stained the paper.
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5 from 2 votes

Raspberry Flapjacks with Coconut

Homemade flapjack recipe for packed lunches or snacks using fresh raspberries.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Baking, Dessert, pudding, Snack
Cuisine: American, Baking, British, Traditional
Keyword: flapjacks, fresh raspberries, oats, porridge oats, rolled oats, traybakes
Servings: 12
Calories: 349kcal

Equipment

  • 1 baking sheet approximately 9"x12" and lined with non-stick baking parchment

Ingredients

  • 225 g butter unsalted
  • 225 g demerara sugar
  • 75 g golden syrup
  • 1 tsp vanilla extract
  • 275 g porridge oats
  • 50 g dessicated coconut
  • 100 g raspberries fresh
Metric - US Customary

Instructions

  • Preheat the oven to 180c/Gas Mark 4.
  • Melt the butter, sugar and golden syrup in a saucepan on a low to medium heat. Turn off the heat and stir in the vanilla extract.
    225 g butter, 225 g demerara sugar, 75 g golden syrup, 1 tsp vanilla extract
  • Mix the oats and coconut in a large mixing bowl.
    275 g porridge oats, 50 g dessicated coconut
  • Pour the melted mixture onto the dry ingredients and stir until well incorporated.
    100 g raspberries
  • Gently stir in all but 6-7 of the fresh raspberries. Mix these in just lightly or else the entire mix will bleed, less appealingly, with pink juice. You’re aiming for gently squished fruit here and there - rather than a single red sock tainting a white load of laundry.
  • Pour the mix onto your lined baking tray. Spread to the edges and pack the mix flat with the back of a wooden spoon to compress it a little. This prevents crumbling.
  • Push the remaining fresh raspberries onto the surface randomly so they are evenly dotted about.
  • Bake for 20-25 minutes in the middle of the oven.
  • Allow the flapjacks to cool completely on the baking sheet before cutting into squares or rectangles. (They will crumble if you do it when they're warm).
    Raspberry flapjacks with coconut traybake, homemade and sliced into a dozen squares on baking paper. Fresh raspberry fruit is visible and has stained the paper.

Notes

This recipe makes 12-16 raspberry coconut flapjacks, depending how big you dare eat them. Calorie calculation based on 12 flapjacks. 
The raspberry coconut flapjacks can be stored in a tin for several days. 

Nutrition

Calories: 349kcal | Carbohydrates: 41g | Protein: 4g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 124mg | Potassium: 129mg | Fiber: 4g | Sugar: 25g | Vitamin A: 471IU | Vitamin C: 2mg | Calcium: 22mg | Iron: 1mg
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