These Cranberry & Coconut Flapjacks are sweet & chewy, make a perfect mid-afternoon snack & are also dairy-free!
They can also be easily adapted to be gluten free too… Delicious with a cup of tea!
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My kids are crazy about flapjacks, but most of the shop-bought ones have milk in them, so I decided to make my own at home. These cranberry & coconut flapjacks were my first go, and then I went on to create these Lotus Biscoff ones too.
Let’s be real, these do have sugar in them. I tried making sugar-free versions with banana and other swaps, but this recipe quickly became the hands-down favourite… no surprises there!
In moderation, they’re a great treat—especially since you know exactly what’s gone into them, without all those added preservatives.
So, what do you need to make them?
🥘 Ingredients You Will Need
Here is a brief overview of the ingredients you will need to make these cranberry & coconut flapjacks. The recipe is dairy-free & vegan as written. To find out how to make them gluten-free, see below.
- Porridge Oats - I suggest using rolled oats for these flapjacks. Instant oats are too fine and won’t give you the right flapjack texture. If you need the recipe to be gluten-free, just swap regular oats for a gluten-free option.
- Desiccated Coconut - This comes in packets as small, finely dried coconut flakes. Another great way to use this is for these coconut date bliss balls. You can also use shredded coconut, which has slightly bigger flakes.
- Cranberries - Use the dried variety in a packet.
- Dairy-Free Spread - Use your favourite soft dairy-free spread. If you don’t need the recipe to be dairy-free, regular butter works just fine. Use any leftover to make these vegan oreo brownies!
- Brown Sugar - This is what sweetens the flapjacks.
- Golden Syrup - This adds sweetness along with the sugar. You can use honey instead, but the recipe won’t be vegan if you do.
✋ Double check all packaging for allergens ✋
See the recipe card for full information on ingredients and quantities.
✏️ How To Make - Step-By-Step Instructions
⬇️ Here you will find an overview of how to make the recipe. For full information on ingredients and quantities please see the recipe card at the bottom of the page ⬇️
Step 1: Start by pouring the oats, cranberries and desiccated coconut into a bowl and mix well.
Step 2: Melt the dairy free spread, brown sugar and golden syrup on a low heat, in a saucepan on the hob.
Step 3: Once melted, pour the liquid into the bowl with the dry ingredients and give it a really good stir.
Step 4: Put the flapjack mixture into a 20cm x 20cm (8 inch) square tin lined with baking parchment paper, packing the mixture down with the back of a spatula.
Step 5: Bake in a preheated oven for 20 mins until golden brown.
Step 6: Leave to cool fully before removing from the tin & slicing into 9 squares.
💡 Lauren's Tips
- ✔️ Lining the Baking Tin: Line your baking tin with parchment paper before adding the mixture. This makes it much easier to remove the flapjacks once they’re baked and helps prevent sticking.
- ✔️ Even Spreading: When pressing the flapjack mixture into the tin, use the back of a spoon or a spatula to press it down evenly. This helps your flapjacks bake to consistently without any uneven spots.
- ✔️ Don’t Over Bake: Keep an eye on the flapjacks while they’re in the oven. They should be lightly golden around the edges. If you bake them for too long, they can become too hard once cooled.
- ✔️Cool Before Cutting: Allow the flapjacks to cool in the tin before cutting them into squares or bars. They’ll firm up as they cool, making them easier to slice cleanly.
💬 Recipe FAQs
Store the flapjacks in an airtight container at room temperature. They should stay fresh for up to a week. You can also freeze them for a longer shelf life—just wrap them individually and thaw as needed.
Firstly make sure you pack the mixture in really tightly in the baking tin and push down with the back of a spatula.
Allow the flapjacks to cool completely before slicing. They will firm up once cool, making them easier to slice.
Fresh cranberries have a much higher moisture content and would change the texture of the flapjacks. It’s best to stick with dried cranberries for this recipe.
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📖 Recipe
Cranberry and Coconut Flapjacks (Dairy Free)
Ingredients
- 250 g ( 2 ¾ cups) Porridge oats Can be substituted for gluten free oats
- 50 g ( ½ cup ) Desiccated coconut
- 50 g ( ½ cup ) Cranberries dried
- 125 g ( ½ cup) Dairy free spread
- 125 g ( ⅔ cup) Brown sugar
- 3 tablespoon Golden syrup
Instructions
- Preheat your oven to 180 degrees / gas mark 4
- Mix the oats, cranberries and desiccated coconut together in a bowl.
- Melt the sugar, dairy free spread and golden syrup in a saucepan on. alow heat.
- Pour the wet mixture into the dry ingredients and stir well.
- Put the mixture into a 20cm x 20cm (8 inch) square ovenproof tin, pressing the mixture down well with the back of a spatula.
- Bake in the oven for 20 minutes.
- Once cooked, remove from the oven and allow to cool fully.
- Once fully cooled, slice into 9 squares.
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