Ingredients (serves 8)
· 100 g Coconut Oil
· 3 Tbsp honey
· 3 Tbsp date syrup
· 50 g coconut sugar
· ½ Tbsp cinnamon
· ½ Tbsp ground Ginger
· 200 g rolled oats
· 20 g baked coconut chips (or crumbled nuts or seeds if you prefer)
Preheat the oven to 180’C and line a 25 cm square tin with baking paper.
Combine the coconut oil, honey, date syrup and coconut sugar in a large saucepan and pop it onto a medium heat to melt the ingredients together.
Add the cinnamon, ginger and oats to the saucepan, remove it from the heat and add your oats. Stir everything together.
Put all the mixture into your lined tin and flatten it down with the back of a spoon.
Sprinkle the coconut chips over the flapjack surface and pat them down gently to make sure they stick.
Pop the tin into the oven and bake it for 12-14 mins, at which point the top of the flapjack should have gone golden brown.
Remove the tin from the oven and leave the flapjack to cool for at least 30 minutes before slicing into 8 squares.
Serve each flapjack with a big scoop of Oppo Mint Chocolate Swirl and enjoy!