Cinnamon cashew flapjacks

Cinnamon cashew flapjacks

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(17 ratings)

Prep: 15 mins Cook: 40 mins


Makes 15
Whip up a batch of these chewy, oaty flapjacks, packed with nuts, seeds and desiccated coconut - perfect as a afternoon pick-me-up

Nutrition and extra info

Nutrition: per flapjack

  • kcal282
  • fat19g
  • saturates9g
  • carbs20g
  • sugars12g
  • fibre3g
  • protein5g
  • salt0.2g


  • 140g butter, plus extra for greasing



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

  • 140g light brown soft sugar



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

  • 2 tbsp set honey



    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • 1 tbsp ground cinnamon
  • 140g porridge oats
  • 85g desiccated coconut
  • 85g sesame seeds
  • 50g sunflower seeds
  • 1 tbsp plain flour
  • 85g cashews or pecans



    The seeds from the 'Cashew Apple' - a tree which bears bright orange fruit and is native…


  1. Heat oven to 160C/140C fan/gas 3. Grease and line a 20 x 30cm cake tin with baking parchment. Melt the butter in a large non-stick pan, add the sugar, honey and cinnamon, and stir with a wooden spoon over a low heat for 5-10 mins until the sugar dissolves.

  2. Remove from the heat and stir in all the remaining ingredients until well coated in the buttery spice mixture. Tip into the tin and press down to an even layer. Bake for 30-35 mins until golden. Cool for 5 mins, then mark into squares – don’t remove from the tin yet as they won’t hold together until they are cold. Will keep in a sealed container for a couple of days.

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Comments, questions and tips

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Frantic Flapjack
2nd Feb, 2020
These flapjacks were excellent and well received. I reduced the sugar to 100g and cooked them for about 10 minutes longer. Leave them to cool completely before cutting as per the recipe and don't be shy with the cinnamon.
31st Oct, 2019
An amazing recipe. Easy and fast to make. I reduced the sugar to 100 gr. and the butter to 120 gr. Also added some leftover nuts and seeds (almonds, raisins, dried figs) and baked only for 25 minutes. It has to cool completely to become firm, otherwise, it falls apart. Don't try cutting unless completely coiled.
14th Nov, 2018
Tasted okay but they kept falling apart. Not enough mixture to hold them together.
5th Mar, 2017
Cooked as recipe, though can see the potential for changing the nuts and seeds for whatever is available. I thought a tablespoon of cinnamon would be too much but was barely noticeable. I used a 20 x 20 cm tin so needed 30 mins in the oven to get just the right texture.
Aga girl
13th Aug, 2016
I found these hideously sweet and couldn't taste the cinnamon :-(
Minoo's picture
25th Jan, 2016
I agree that if you want a gooey flapjack you need to cook these a little less, but they tasted great even when hard. I found they were great for using up lots little bits of seeds and nuts I had in my cupboard, so mine ended up having a mix of oats, sunflower seeds, sesame seeds, pumpkin seeds, ground almonds and flaked almonds. Worked really well.
28th Sep, 2015
Delicious - I cut down the butter & sugar a bit & followed the previous suggestion to reduce baking time.
9th Jun, 2015
I read the reviews and adjusted cooking time accordingly - 25 minutes at 140 in a fan oven was perfect - a crunch at the edge and gooey in the middle :) I also didn't have all the ingredients (no sunflower or sesame seeds) so I upped the cashew nuts and oats, and used a mixture of demerara sugar and carob fruit syrup instead of the light brown soft sugar. Oh, and runny honey instead of set as it's all I had - very yummy!
26th Apr, 2015
Delicious - although mine were more of a cereal bar consistency rather than a gooey flapjack. If anyone has had the same issue and found a way around it please let me know!
26th Apr, 2015
Delicious - although mine were more of a cereal bar consistency than a gooey flapjack. Perhaps I'll try runny honey next time. If anyone has any other suggestions let me know!


14th Nov, 2018
How do I stop them falling apart? They taste okay but just not like a flapjack.
goodfoodteam's picture
18th Nov, 2018
Thanks for your question. Try chilling them to help them firm up.
4th Feb, 2015
So delicious and so easy! Smell amazing too.
31st Jan, 2015
Can I use runny honey or won't the mixture set
goodfoodteam's picture
5th Feb, 2015
Hi mola, thanks for getting in touch. We haven't tested this recipe with runny honey so cannot guarantee perfect results but can see no reason why it wouldn't still hold together, although it may be slightly softer than if you used set and the honey flavour may be slightly less distinct (depending on the type of honey you use). Hope this helps, let us know how they turn out. 
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