These tasty treats are ideal for training and so delicious that I made them twice in one week! A normal recipe would include lots of butter, sugar and maple syrup. To make them a little healthier, I have used honey and coconut oil as an alternative to sweeten and bind the flapjacks.

Makes 12
Prep Time: 10 mins
Cooking Time: 20 mins


200g honey
110g coconut oil
350g rolled oats
50g ground almonds
100g desiccated coconut

100g frozen or fresh raspberries
1 tsp honey

(I used 9 inch square baking tray and baking paper)


  1. Heat the honey and coconut oil together in a large saucepan then remove from the heat.
  2. Meanwhile, in a large bowl, mix together the dry ingredients – oats, almonds, coconut – and stir.
  3. Pour the dry ingredients into the honey/coconut oil mix and stir thoroughly.
  4. Pour half the mixture into the bottom of the baking tray and press down flat using a wooden spoon until it is compact.
  5. Put in the oven at 180 degrees centigrade for 5 minutes whilst you make the raspberry puree. Add 100g raspberries to a pan with a splash of water and a teaspoon of honey. Heat and stir until you are left with a pulp.
  6. Remove the bottom layer from the oven, spread the raspberry puree evenly over the top then pour the remaining half of the oat mixture on top and compact down.
  7. Bake in the oven for 18-20 minutes until golden brown on top.

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