Granola Flapjack Recipe Healthy: 5 Sensational Ways You Need To Know
A wholesome, naturally sweetened granola flapjack that's chewy, satisfying, and packed with nutritious ingredients. Ready in 35 minutes with endless customization options.
Recipe Details
Ingredients
- Base Ingredients
- 3 cups rolled oats (old-fashioned)
- ½ cup coconut oil (melted or butter)
- ⅓ cup honey or maple syrup
- ¼ cup brown sugar (coconut or regular)
- 1 teaspoon vanilla extract
- ¼ teaspoon sea salt
- ½ teaspoon cinnamon (optional)
- Add-Ins (Choose Your Favorites)
- ¾ cup mixed nuts (almonds, walnuts, pecans, chopped)
- ⅓ cup seeds (pumpkin, sunflower, chia)
- ½ cup dried fruit (cranberries, raisins, apricots, chopped)
- ⅓ cup dark chocolate chips
- ¼ cup shredded coconut (unsweetened)
- 2 tablespoons protein powder (optional)
Instructions
- Step 1: Prepare
- Preheat oven to 350°F (175°C). Line 8x8-inch baking pan with parchment paper, leaving 2-inch overhang on two sides. Lightly grease parchment.
- Step 2: Melt Fat
- In small saucepan over low heat, melt coconut oil or butter. Remove from heat and cool 2 minutes.
- Step 3: Mix Wet Ingredients
- In large bowl, whisk together melted oil, honey, brown sugar, vanilla, and salt until smooth.
- Step 4: Combine Dry Ingredients
- In separate bowl, mix oats, cinnamon, and chosen add-ins (nuts, seeds, protein powder). Toss to distribute evenly.
- Step 5: Combine Everything
- Pour wet mixture over dry ingredients. Fold with spatula until every oat is coated. Mixture should be sticky and hold together when pressed.
- Step 6: Press Into Pan
- Transfer mixture to prepared pan. Use back of spatula or damp hands to press firmly into even layer. Compress well for bars that hold together.
- Step 7: Bake
- Bake 22-25 minutes until edges are golden brown and center looks set. Don't overbake—center may appear slightly soft but will firm during cooling.
- Step 8: Cool Completely
- Let cool in pan at least 1-2 hours. Use parchment overhang to lift entire block from pan.
- Step 9: Cut
- Cut into 12 bars using sharp knife with firm downward pressure. Wipe knife clean between cuts.
Notes
Storage Tips
Room temperature: 5-7 days in airtight container
Refrigerator: 2 weeks in airtight container
Freezer: 3 months wrapped individually Make It Your Own Nut-free: Replace nuts with equal amount seeds; use sunflower seed butter
Lower sugar: Reduce honey to 3 tablespoons, add ¼ cup unsweetened applesauce
Higher protein: Add 2-3 tablespoons protein powder, reduce oats by ¼ cup
Vegan: Use coconut oil and maple syrup instead of butter and honey Pro Tips Press mixture VERY firmly into pan for bars that hold together
Don't skip cooling time—bars need to set completely
For cleanest cuts, refrigerate 30 minutes before slicing
Toast nuts beforehand (5 min at 350°F) for deeper flavor Nutrition Per Serving (1 bar)
Calories: 185 kcal | Carbohydrates: 24g | Protein: 4g | Fat: 9g | Fiber: 3g | Sugar: 8g
Refrigerator: 2 weeks in airtight container
Freezer: 3 months wrapped individually Make It Your Own Nut-free: Replace nuts with equal amount seeds; use sunflower seed butter
Lower sugar: Reduce honey to 3 tablespoons, add ¼ cup unsweetened applesauce
Higher protein: Add 2-3 tablespoons protein powder, reduce oats by ¼ cup
Vegan: Use coconut oil and maple syrup instead of butter and honey Pro Tips Press mixture VERY firmly into pan for bars that hold together
Don't skip cooling time—bars need to set completely
For cleanest cuts, refrigerate 30 minutes before slicing
Toast nuts beforehand (5 min at 350°F) for deeper flavor Nutrition Per Serving (1 bar)
Calories: 185 kcal | Carbohydrates: 24g | Protein: 4g | Fat: 9g | Fiber: 3g | Sugar: 8g