No processed sugar, all natural. Great for a snack or on an endurance exercise session.


200g unsalted butter
250ml honey
150g chopped dates
400g porridge oats
100g desiccated coconut (if desired)

Preheat the oven to 180oC and line a 30x20cm baking tin with baking parchment.

Put the butter, honey and dates in a saucepan over a low heat. Melt together, crushing the dates with a fork or whizz with a hand held food blender for seconds. The mixture should be lovely and squidgy.

Stir in the oats and coconut.

Pack the mixture into the prepared baking tin and bake for 25-30mins until golden brown. The flapjacks will seem soft at this point but will firm up as they cool down.

Score into 15 portions and remove from the tin.