This recipe is ideal to make with kids, whatever age – no need to bake, fun to make and the result is absolutely delicious while still being healthy and packed full of energy. If you’re homeschooling use this opportunity as a ‘food tech’ lesson and allow them to munch on them in between breaks! I used Fearne & Rosie’s reduced sugar jam *gifted which made such a tasty, juicy filling in between a flapjack base and topping. Yum! Thanks to my little boy Tom for being my hand model 🙂 He is addicted to these and proof that they get the kid-approved thumbs up!


For the flapjack mixture – 

  • 200g rolled oats (I used Quaker)
  • 50g granola of choice
  • 1 teaspoon cinnamon
  • 4 tablespoons coconut oil
  • 4 tablespoons smooth nut butter (I used Mani Life)
  • 8 tablespoons maple syrup (I used Maple From Cananda)

For the filling – 

  • 1 x jar Fearne & Rosie’s reduced sugar raspberry jam

Get making!

  1. Place the oats, granola and cinnamon in a bowl.
  2. Melt the coconut oil, nut butter and syrup then pour into the bowl and mix well to combine.
  3. Tip half of this into the base of the tin and press down well in an even layer.
  4. Spread the jam all across the base to cover in an even layer.
  5. Spoon over the rest of the mixture on top of the jam and press down well. Chill in the fridge for 3 hours to set.
  6. Pop out of the tin, cut into bars and enjoy! Keep the remainder in the fridge for up to 1 week.