Sugar-Free Banana and Berry Flapjacks

Sugar-Free Banana and Berry Flapjacks

These flapjacks are super easy and super fast to make, low in fat, no refined sugar, and gluten-free if you get the right oats – basically all round fantastic for you. The nuts will fill you up for longer, the fruit gives you a little sugar kick and coconut-oil is just wonderful for your body (great for hair, nails, skin etc.)

Arabella Hamilton


  • 350g organic rolled oats
  • 100g ground almonds or almond meal and some extra to sprinkle on at the end
  • 100g fresh or frozen berries (blueberries, blackberries and redcurrants are a great combo)
  • 2 and ½ fair-trade chopped bananas
  • 100g fair-trade coconut oil
  • 1 tbsp honey (Manuka honey is ideal)
  • A couple of handfuls of hazelnuts, crushed and chopped


  1. First you’ll need to preheat the oven to 180˚C and line a rectangular tray with baking parchment.
  2. Start off by popping the coconut oil (solid at room temperature) in a deep pot or pan on a low heat until it has all melted. Add the honey. Throw in the oats and ground almonds, and stir until it’s all combined and coated in coconutty, honey mix. Turn off the heat but keep the pot on the hob, and chuck the fruit in, stirring until evenly combined.
  3. The mixture won’t hold together the same way it would with butter, sugar and syrup so to avoid just making glorified granola; you’ll need to apply some pressure to bind it. Empty the contents of the pot into the prepared baking tray, then top it with the crushed hazelnuts. You’ll need to find a flat surface that fits neatly into the tray and covers the mix. I use a chopping board but anything that works; a plate, another pan, whatever.
  4. Flatten the mix and place a piece of baking parchment over it. Place your board (or whatever you’re using) on top and apply pressure. You can stand on it, pile books or heavy objects on top, but your body weight should do the trick. Keep going until the mix can’t be compressed any further.
  5. Then you’re done! Pop it in the pre-heated oven for 10-12 minutes or until it goes golden on top. When it’s ready, just sprinkle the remaining ground almonds over the top and slice it up whilst it’s hot, and leave to cool. It should make around 12-15 slices, depending on how big you want them. All that, and it shouldn’t take more than half an hour.


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