Olive Magazine
Healthy Flapjacks with Seeds on a Wooden Board

Healthier flapjacks

Published: September 2, 2019 at 11:26 am
  • Preparation and cooking time
    • Total time
    • plus cooling
  • Easy
  • Cuts into 12 squares

Hurrah for flapjacks, that one-pan baked treat that anyone can master. Make yours a healthier with our fruity date, sultana and almond take on a classic recipe

  • Healthy

Enjoy these fruity flapjacks as a healthy snack, then check out our recipe for classic flapjacks, vegan flapjacks, peanut butter flapjacks and date flapjacks.

Why not also try more of our healthy breakfast recipes such as these healthy cookies, healthy muffins, healthy banana bread and healthy blondies.


  • 180g medjool dates, pitted and chopped
  • 3 tbsp sultanas
  • 100g butter
  • 5 tbsp honey
  • 2 tbsp almond butter
  • 200g porridge oats
  • 3 tbsp pumpkin seeds


  • STEP 1

    Heat the oven to 190C/fan 170C/gas 5 and line a 20 x 30 rectangular baking tin with a wide strip of baking paper.

  • STEP 2

    Put the dates, sultanas, butter, honey and a pinch of salt in a small pan and stir until melted. Simmer, stirring for 2 minutes until glossy. Add the almond butter and stir until melted in then add the oats and seeds and mix until fully incorporated.

  • STEP 3

    Add the almond butter and stir until melted in then add the oats and seeds. Spoon the flapjack mixture into the tin and press down to level it out and compress (a potato masher is good for this). Bake in the oven for 18-20 minutes until golden.

  • STEP 4

    Remove from the oven and leave to cool in the tin for 15 minutes before cutting into 12 squares (it’s easier to cut when a bit warm). Will keep in an airtight box or wrapped in baking paper and foil for 4-5 days.

Make life deliciously easy with our super simple tray bake recipes...

Eton Mess Tray Bake Recipe

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Apricot, blueberry and almond breakfast muffins

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