Lemon and Raspberry Flapjacks

I thought that after a weekend of chocolateyness, it might be nice to share a fresher treat today!! I am a little bit obsessed with lemon desserts, and of course oats, so it seemed only right that I combined the two in these flapjacks. They’re perfect for kids (or adult) packed lunches and the mix of lemon and raspberry make them much lighter than the traditional flapjack – which if you’re anything like me, means that there is more room for two!

45 minutes
20 minutes
25 minutes
Super Easy
  • Preheat the oven to 180 degrees celsius and line a brownie tin with greaseproof paper.

  • In a big bowl, mix together the oats and oat flour and then set aside.

  • Add the other ingredients except for the raspberries into a pan and heat on a low to medium heat until the coconut oil has melted and you have a nice smooth mixture.

  • Pour this wet mix into the bowl of dry ingredients and stir well.

  • Add the raspberries and fold through.

  • Spoon the mixture into the lined tin and bake for 20-25 minutes.

  • Leave to cool for 10 minutes before slicing into squares and then leave to cool completely before removing from the tin.

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