Cherry & coconut flapjacks traybake on a pink table

Cherry & coconut flapjacks

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(4 ratings)

Prep: 10 mins Cook: 35 mins


Serves 12

Spruce up your flapjacks using cherries and coconut with this easy recipe. A perfect afternoon tea treat that's sure to become a family favourite

Nutrition and extra info

Nutrition: Per flapjack

  • kcal458
  • fat23g
  • saturates13g
  • carbs57g
  • sugars33g
  • fibre3g
  • protein5g
  • salt0.5g
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  • 250g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 250g soft brown sugar



    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 175g golden syrup
    Golden syrup

    Golden syrup

    goal-dun sir-rup

    Golden syrup is a translucent, golden-amber coloured, sweet syrup, which can only be produced…

  • 425g oats
    Two piles of oats



    Oats are processed by rolling (steamed and pressed) or steel-cutting (cut into pieces). There is…

  • 200g cherries, pitted and halved



    One of the delights of the summer, cherries are much loved for their succulent texture, flavour…

  • 50g coconut flakes


  1. Heat oven to 180C/160C fan/gas 4 and line a 20 x 30cm baking tin with parchment. Melt the butter, sugar and syrup in a large pan over a medium heat. Once melted, stir in the oats, coating them well.

  2. Tip ¾ of the mix into the tin and scatter the cherries over the top. Combine the remaining oat mix with the coconut flakes and tip on top of the cherries, making sure a few poke out. Bake for 30 mins, then remove from the oven and allow to cool before slicing into 12 flapjacks.

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Comments, questions and tips

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16th Jul, 2019
These are lovely, but I agree they are very sweet. I really liked the cherry variation (I used frozen ones from our tree). The flapjacks were a little soggy on the inside but I think that’s down to my oven. I’ll definitely make again but try to adjust the sweetness.
14th Sep, 2018
I have been making flapjacks (badly) for many years. I tried out this different recipe for the first time a few days ago and can't believe how good they are. Mine normally break up into bits - these hold really well and are lovely and soft. I halved the recipe because I was wary of previous review, but it makes plenty when halved for 3 of us in the house. Got another batch in now, just 4 days after making first.
21st Jun, 2017
I must have used the wrong kind of oats. I baked for 30 mins, let it cool, turned it out the tin to find that the majority of the flapjack is still raw. I used the same kind of oats that I use in oatmeal raisin cookies
18th Jul, 2018
Exactly my findings too. I used Sainsbury's Porridge Oats. Found them rich to the point of sickly. Tried them once but won't again and will put these down to experience.
8th Jul, 2017
Did you use oatmeal (pinhead oats) or rolled oats? The recipe and other flapjack recipes use rolled oats like the ones used to make breakfast porridge. Hope that helps
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