Apricot, Raisin and Pecan Oat Bars (aka Flapjacks!)

The recipe that inspired these was actually called a flapjack, but my husband said flapjacks are sickeningly sweet by nature and so these can't be called flapjacks. Is that a good thing?! I think so, and he devours them every time I make them so regardless of their name I at least know they're well received! These are also no ordinary oat bars. These are dairy free, sugar free (the refined kind) and gluten free. They're also packed with nutrients and are a great snack at any time of day. I often pop one in my bag if I'm going out for a walk with Jasper (breast feeding can leave you very hungry very quickly with no warning!).

Apricot, Raisin and Pecan Oat Bars

Makes 16 larger bars, or 32 mini bars


  • 125g apricots, roughly chopped (use organic if you can as they don't contain any sulphur - Crazy Jack is a good brand)
  • 125g raisins (organic if poss)
  • 150ml water
  • 200g oats
  • 50g pecans, chopped and toasted
  • 50g des coconut
  • 75ml extra virgin olive oil
  • Handful pumpkin seeds
  • Handful sunflower seeds
  • 1 tsp ground cinnamon


  • Preheat the oven to 200 degrees C (180 fan oven)
  • Break the pecans up with your hands (they're super soft) and roast in the oven for 5 minutes
  • Heat the apricot and raisins in pan with the water for 2-3 minutes, then blend in a food processor


  • Add the fruit into a bowl with the rest of the ingredients and mix until combined
  • Put the mix into a lined tray, pack down firmly and bake in the oven for 20-30 mins until the top just starts to brown


  • Leave to cool on a rack before slicing up into bars

These oat bars really are so easy, so tasty and so good for you! In fact they're so good I might go and have another one now ;)