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Freshly baked peanut, coconut, chocolate flapjacks

English Mum's Peanut, coconut and chocolate chip flapjacks

Becky Fantham
A super yummy, quick and easy recipe for the most delicious flapjacks you will ever make. This versatile recipe will leave you craving more!
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Breakfast, Snack
Servings 16 Flapjacks


  • 150 g butter or coconut oil/plant based spread
  • 115 g light brown sugar
  • 4 tbsp golden syrup or honey, maple syrup or vegan alternative
  • 3 tbsp crunchy peanut butter
  • 400 g porridge oats
  • 20 g desiccated coconut
  • 100 g dark chocolate chopped


  • Firstly, preheat your oven to 180 C/160 C fan/gas 4, and fold a bit of parchment or baking paper using it to line a brownie tin
  • On a low heat, melt the butter, sugar, golden syrup and peanut butter together in a large saucepan. Don't be put off by the peanut butter which kind of separates and floats around looking a bit gross - try to ignore that!
  • When it’s all melted, add the oats and the coconut. Give it a really good stir so that the oats are all properly combined.
  • Add 100g dark chocolate and mix through
  • Press the mixture into a brownie tin that’s been lined with baking paper and smooth it over with the back of a spoon.
  • Bake for 20 minutes. Allow to cool before lifting out of the tin and slicing.


English Mum's Top Tips!
  • Leave the chocolate quite chunky as the pieces will melt a bit when you stir them into the warm oat mixture. 
  • Not keen on peanuts? Not to worry, just leave it out! 
  • The base recipe can be adapted to make a multitude of variations. Instead of adding chocolate, why not liven up your flapjacks with nuts, seeds, raisins, dried cherries, Smarties, cinnamon, orange or lemon zest…anything you fancy really! 
  • As long as you keep the basic fat/sugar/oat proportions in this recipe the same you can add or substitute ingredients for what you have handy at home
Keyword Chocolate, Coconut, Flapjacks, Peanut Butter, Simple