Oat bran flapjacks with coconut and sunflower seeds

Oat bran flapjacks with coconut and sunflower seeds


  1.  Pre heat the oven to 200°C / Gas mark 6. Mix the oats, oat bran, soft brown sugar, coconut, sunflower seeds and pumpkin seeds together in a large bowl.
  2. Melt the butter gently in a saucepan and mix in the dry ingredients. Tip into a baking tin 2.5cm deep.
  3. Press down and smooth out with the back of a metal spoon. Bake for 30-40 minutes until the flapjack begins to turn golden brown at the edges.
  4. Cut into squares as soon as you remove the flapjack from the oven and leave to cool before removing from the tin.


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Photographs by Joan Ransley

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Great as a late breakfast with some fruit or an afternoon snack with a cup of tea


140g rolled oats
140g oat bran
100g soft brown sugar
1 tbsp desiccated coconut
3 tbsp sunflower and pumpkin seeds
140g unsalted butter


Time: 15 mins
Serves: 8
Nutrition: 163 kcal, 1.4g fat