Luxury Fruit, Coconut and Seed Flapjack

This super-tasty flapjack is made with Pura Coconut Oil Blend, dried cranberries, coconut, pumpkin seeds, macadamia nuts or hazelnuts and honey, set with egg whites to reduce the sugar content.

Preparation time: 15 minutes Cooking time: 25 minutes Serves: 16




  • 4tbsp PURA Coconut OIl Blend
  • 100g Clear honey
  • 100g Golden Syrup
  • 200g jumbo rolled oats
  • 100d desiccated coconut
  • 100g shelled macadamia nutes or hazelnuts, halved
  • 50g pumpkin seeds
  • 50g sunflower seeds
  • 100g dried cranberries
  • 100g dried cherries
  • 3 egg whites
  • Salt and freshly ground black pepper


  1. Preheat the oven to 180°C/fan oven 160°C/Gas Mark 4. Grease a 23cm square cake tin with a little PURA Coconut Oil Blend and line the base with baking paper.

  2. Warm the remaining PURA Coconut Oil Blend with the honey and syrup in a large saucepan. Remove from the heat and add the rolled oats, coconut, nuts, seeds and dried fruit. Stir thoroughly to combine.

  3. Lightly beat the egg whites, then add them to the oat mixture, stirring well. Tip into the prepared cake tin, levelling the surface. Transfer to the oven and bake for 25-30 minutes. Cool on a wire rack.

  4. Cut the flapjack into 16 pieces. Store in an airtight tin for up to 7 days.


Cook’s tip: Vary the dried fruits if you wish – try a combination of chopped dried apricots, sultanas and raisins.

We created a range of oils which are easy to use and highly versatile. Find out more