Pecan and date flapjacks recipe

date Dec 2, 2021

  • Makes 16
  • 15 mins to prepare and 30 mins to cook
  • 230 calories / serving


  • 100g golden syrup
  • 100g demerara sugar
  • 125g unsalted butter
  • 200g whole rolled oats
  • 50g pecans, toasted and chopped
  • 100g medjool dates, pitted and chopped
  • 35g pumpkin seeds
  • 35g sesame seeds
  • 35g sunflower seeds
  • 25g desiccated coconut
  • ½tsp cinnamon
  • pinch of salt


  1. Preheat the oven to 150°C, fan 130°C, Gas Mark 2. A 23cm square baking tin should be greased and lined. Melt the golden syrup, sugar, and butter in a small pot.
  2. Combine the remaining ingredients in a large mixing basin, then pour in the warm butter and syrup combination. Stir to incorporate, then spoon into the tin, pressing down with the back of a spoon to flatten the mixture.
  3. Preheat oven to 350°F and bake for 25-30 minutes, or until golden brown. Allow it cool for 2-3 minutes before cutting into squares. Remove from the oven once it has cooled.


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