These sweet and fruity flapjacks make a healthy on-the-go breakfast or an energising snack at any time in the day when you're in need of a pick-me-up. Plus, it can easily become gluten-free - simply swap the oats for gluten-free oats.


  • 1 Ripe banana
  • 2tbsp Coconut oil
  • 3tbsp Tahini
  • 60g Runny honey
  • 1tsp Ground cinnamon
  • 45g Mixed seeds
  • 100g Rolled oats
  • 50g Sour cherries Q
  • 2tbsp Chia seeds
  • 50g Pistachios
  • Pinch of salt


  • STEP 1

    Preheat the oven to 200°C/180°C Fan/ Gas Mark 6.

  • STEP 2

    Mash the banana with a fork until it becomes a smooth paste.

  • STEP 3

    Melt the coconut oil over a low heat. Remove from the heat and add the tahini and honey.

  • STEP 4

    Mix the dry ingredients in a bowl, plus a pinch of salt. Add the banana paste and honey mixture. Stir everything together until it is combined.

  • STEP 5

    Press into a 16 x 16cm tin, lined with baking paper. Bake for 25 mins, or until firm and golden.

  • STEP 6

    Leave to cool in the tin before slicing the baked mixture into flapjack bars.