There’s almost nothing better than flapjacks. That buttery, sugary, syrupy deliciousness is melt-in-the-mouth perfection. Thankfully, I recently discovered giving up butter and sugar doesn’t mean you have to give up flapjacks.

My version keeps the porridge oats but replaces the butter and sugar whilst adding a nutty dimension with ground almonds, coconut oil and seeds. Beware, they are a little more crumbly than their all-butter equivalents.

The oats release energy slowly meaning you’ll feel full right up until dinner and overcome that mid-afternoon “I want to fall asleep at my desk” slump. Plus, the nuts and seeds raise serotonin levels meaning they have anti-depressant qualities and get you feeling great without the inevitable low after a sugar rush.



  • 180g porridge oats
  • 5 tbsp ground almonds
  • 4 tbsp sunflower and/or pumpkin seeds
  • 6 tbsp coconut oil
  • 4 tbsp cashew and/or almond butter
  • 6 tbsp maple syrup


  1. Preheat the oven to 180°C. Grease and line a 9″x9″ baking tin.
  2. Mix the dry ingredients together in a bowl.
  3. Melt the wet ingredients in a saucepan on a low heat, and stir until fully combined and foaming slightly.
  4. Pour the wet ingredients in with the dry and stir well, making sure there are no completely dry clumps left.
  5. Transfer the mixture into the tin and flatten the surface so it’s nice and even.
  6. Bake for around 15-20 mins, or until the top is golden brown. Take out to cool, then cut into squares or fingers.


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