Ginger and coconut flapjacks - easy to make chewy oat bars flavoured with ginger and coconut. The perfect energy boosting sweet treat.
Sometimes the simplest bakes can be the most rewarding. Don't get me wrong, I love a challenging bake - one with hundreds of components that can take several days (and mountains of washing up) to complete.
But there are occasions when I just want something quick and simple and satisfying, where you can just throw all the ingredients together within five minutes and yet end up with something delicious to eat.
Flapjacks (British flapjacks that is, as in oat bars, not pancakes) fit that bill exactly. You just melt butter, sugar and golden syrup together in a pan, stir in oats and any extra flavourings/ingredients you want to throw in, spread the mixture out in a tin and bake for 20-30 minutes.
You end up with deliciously golden, chewy, filling energy bombs - these certainly aren't health food owing to the large amounts of sugar and butter involved.
But they do fill you up and give you a burst of energy which lasts quite a while due to an initial sugar rush, then the oats slow-release energy. This means they are the perfect snack to take hiking!
As much as I love a plain flapjack, I decided to try something a little different this time and flavoured them with desiccated coconut and two types of ginger - ground and stem.
Both flavours come through really well, but don't overpower the sweet, buttery taste of the flapjack itself. They are chewy on the bottom and crunchy on top - just as I like them; for a softer, chewy flapjack, simply bake them for a shorter amount of time, and a longer time for a crunchier one.
Make sure that you slice these ginger and coconut flapjacks into pieces while it is still warm, or you will find it difficult to cut, but leave it in the tin until it is completely cold else it may fall apart.
Make Them Vegan:
Flapjacks are incredibly easy to veganize - you simply have to swap the butter for a vegan variety or you can use coconut oil. Both work great!
If you like flapjacks then you will love my vegan fruit and nut flapjacks!
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Ginger and Coconut Flapjacks Recipe:
Ginger and Coconut Flapjacks
Ingredients
- 225 g (2 sticks) vegan block butter
- 225 g (1 cup + 2 tbsp) demerara sugar
- 75 g (3 oz) golden syrup
- 250 g (3 cups) porridge oats
- 50 g (⅔ cup) unsweetened dessicated coconut
- 2 teaspoons ground ginger
- 3 balls stem ginger finely chopped
Instructions
- Preheat the oven to 160°C/140°C fan/325°F/gas mark 3. Line a 20 x 30cm (8 x 12in) tin with greaseproof paper.
- Put the butter, sugar and golden syrup in a pan and heat gently until the butter has melted.
- Stir in the rest of the ingredients, scrape the mixture into the prepared tin, spread it out evenly and press down firmly.
- Bake for 20-35 minutes until golden brown, bake for a shorter amount of time for a softer, more chewy flapjack, and longer for a more crunchy one (I went for 30 minutes).
- Leave to cool for 10 minutes then cut into slices or squares while still in the tin.
- Leave in the tin until completely cold.
- Will keep for at least a week in an airtight container.
Rachael A
Love the combination of ginger and coconut and in a flapjack - lovely!
Janet McLoone
This is a very dangerous recipe. It is so lovely and tasty that we ate the lot, just like that! I don’t think I should ever make it again
Shannan
They look very yummy...will be giving them a try xx
Carmen
Unlikely to last in a tin for a week - they were gone in a day! Brilliant recipe, thank you.
Stephanie Robinson
Yum, they look good - ginger in anything works for me! #cookblogshare
Jules
I would never have thought of putting these together but they sound divine. Bookmarked! #TastyTuesday
Honest Mum
They look perfect, literally perfect. I hope you realise how gifted you are lady! Have pinned Thanks for linking up to #tastytuesdays
hannahhossack
Aww thanks Vicki! 🙂 x
milkandbun
What a bright photos! Look really tasty and crunchy! 🙂
Michelle @ Giraffes Can Bake
These look soo good! I used to make flapjacks all the time when I was a teenager and I just used to sit and eat the mix before it even made it to the oven! You've inspired me to make some again!
hannahhossack
I did have to have a nibble before it went in to bake...quality control!
Elaine @ foodbod
They look perfect, and fab photos
hannahhossack
Thank you!
Sadia Mohamed
Very neatly presented and lovely photographs. 🙂
hannahhossack
Thank you 🙂
Divine Spice Box
This looks so exciting !! YUMMY 🙂 and i must say. Brilliant pics.. so inviting
lucyparissi
Such beautiful photographs – I want to reach into my screen and grab one of these babies! I wish we COULD call them healthy as I would love to make/eat some right now. Wonder if the butter can be replaced with anything else... Food for thought #CookBlogShare
hannahhossack
Thanks Lucy 🙂 I've been toying with ideas for healthy ones...peanut butter? mashed dates?
Johanne Lamarche
Great photos. Nice recipe.
skd
Beautiful irresistible pics. Would love to get my hand on them.
Hilda
Love these!
Suchitra
I didn't know what flapjacks were until now!! I love super-easy recipes!
hannahhossack
They are a very British thing, and my favourite easy recipe!
Bethany
These look great! What do you mean by 3 balls stem ginger?
hannahhossack
Hi Bethany, in the UK stem ginger is sold in ball shapes in syrup; they are a little smaller than a golf ball in size. I think that 3 balls works out at about three rounded tablespoons of chopped stem ginger. You can also use chopped crystallised ginger if you can't get stem.
Angie
Going to be giving these a try. I’m looking for quick snack to sustain energy whilst cycling coast to coast. Great Recipe, thank you.
Lis
Just made these, my husband said best flapjack ever, makes me feel like a real good. Just fab thanks for sharing.
Stay safe everyone.
sue chilvers
Delicate flavours. Perfect consistency. Superb!