Traditionally these apricot & coconut flapjacks would be baked, but this modern twist is a soft oat bar that's chilled rather than baked.
Don't they look good?
These soft apricot bars are a twist on traditional Scottish flapjacks with the Caribbean flavours of apricot and coconut.
They are perfect when you need a boost of energy or just something to serve with a cuppa.
And, you don't even have to turn the oven on.
Jump to:
- ⏲️ Are flapjacks baked?
- 💭 Flapjack FAQ
- 📋 What you need to make apricot flapjacks
- 📖 Variations
- 🍑 Dried or fresh apricots?
- 🥣 What holds these oat flapjacks together?
- 💭 Which size of baking tray?
- 💭 Non-stick baking paper tip
- 🧾 Related recipes (more no-bake treats)
- 🥥 More coconut treats
- ⭐ Save your favourite recipes for free!
- 👩🏻🍳 How to make apricot and coconut flapjacks
- 📖 Recipe
- 💬 Comments
⏲️ Are flapjacks baked?
Traditionally flapjacks are baked, but you may be surprised to hear the original Scottish flapjacks were not baked.
Back when families lived in crofts in the Scotland, families would have what was called a porridge drawer.
A big batch of porridge would be cooked in a pot over the fire and eaten for breakfast and the rest would be poured into the porridge drawer, in a dresser where they would cool and firm up.
They were then cut into bars for the men to take out into the fields with them to eat while they worked.
So making no-bake flapjacks, really isn't a new thing.
Although I use my fridge (it's really a fridge cake) instead of a porridge drawer.
You can read more about porridge drawers in this history of porridge.
💭 Flapjack FAQ
Flapjacks are popular across Great Britain. They are sold in supermarkets, cafes and bakeries and also made at home, but they were actually created in Scotland, where oats are a staple crop. Oats have been traced in Scotland as far back as 600 AD.
Flapjacks are the perfect snack for a slow-release energy boost from the oats, but like many snacks they contain fat and sugar so should be eaten in moderation.
📋 What you need to make apricot flapjacks
Here are the simple ingredients you need to make these easy no-bake flapjacks.
- oats - porridge oats or rolled oats
- coconut - desiccated coconut
- butter - vegan butter or spread
- golden syrup - if you can't get golden syrup you could use maple syrup, but golden syrup has that wonderful caramel flavour
- salt - just a touch
- apricots
- icing sugar (also known as confectioner's sugar)
The full ingredients can be found in the recipe card right after the step-by-step photos.
📖 Variations
Here are a few tweaks you can make to these oat flapjacks.
- Raisins - you could add raisins or other soft dried fruits instead of the apricots
- Cinnamon - try adding ground cinnamon for a touch of spice
- White chocolate - drizzle the top of these oat bars with melted vegan white chocolate instead of icing
- Dark chocolate - drizzle the tops with dark chocolate or melt a 100g (3.5 oz) bar of dark chocolate and spread over the top for a chocolate layer
Also, try these air fryer golden syrup flapjacks , microwave jam flapjacks or blackcurrant and lemon oat bars, also baked in the microwave.
You might also like these quick microwave apple oat bars.
🍑 Dried or fresh apricots?
Now there's a good question.
I used soft, dried apricots in these bars. which gives a soft chewy finish with a rich flavour, but you could add fresh apricot.
Chop it finely before adding it and if it's particularly juicy, you may need to add more oats to soak up some of the juice.
🥣 What holds these oat flapjacks together?
The secret to binding this mixture together is the butter and the oats.
The melted butter (vegan of course) soaks into the oats to help bind the mixture and as the bars are chilled the butter in the bar resolidifies.
💭 Which size of baking tray?
A brownie pan (20 cm x 20 cm or 8 inch x 8 inch) is the perfect size for making flapjacks.
You could use a slightly smaller pan (if it's deep) or a slightly larger tray/pan, but then your apricot flapjacks will be thinner.
💭 Top tip for lining the baking tray
You can butter the brownie tin (rub with a little vegan butter all over) to help release the flapjacks, but they are easier to remove if you add a layer of non-stick baking paper.
You can either add one strip of baking paper, the width of the pan (after buttering the pan so it sticks and coats any areas where there is no baking paper) or two strips (one in each direction).
Just make sure there is an overhang, which you can use to gently lift it out of the tray before cutting the flapjacks.
💭 Non-stick baking paper tip
Baking paper or greaseproof paper can be tricky, you may have used it in the past and found your baked goods stuck to it, leaving you feeling frustrated,
The problem is that most baking paper or greaseproof paper is only non-stick on one side only, so use the wrong side and it's useless.
However, you can now buy baking paper which is coated on both sides, which is cut into sheets.
Fabulous stuff. I highly recommend it.
🧾 Related recipes (more no-bake treats)
Here are a few more tasty no-bake treats (fridge cakes) to try next.
🥥 More coconut treats
More delicious vegan coconut treats for you to try.
Some of my favourite coconut treats are an easy coconut loaf cake, coconut bites, which are just like a vegan bounty bar, Scottish macaroon bars which have a rather surprising secret ingredient or Scottish rum truffles, which can be made with orange juice rather than rum for children or just as a preference.
I also have a new coconut lime cake with lime drizzle which is rather special.
What are your favourite coconut snacks?
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👩🏻🍳 How to make apricot and coconut flapjacks
These Step-by-step photos will show you how to make these apricot oat bars. Keep scrolling for the full printable recipe (with full ingredient list, calories and nutritional info).
Step 1
- Butter and line your brownie tin (mine is 20 cm x 20 cm or 8 inches x 8 inches). A bit larger or smaller is fine but it needs a bit of depth.
- Add the oats to a blender or food processor and whizz until they are finer.
Step 2
- Add the fine oats to a large mixing bowl, then add the coconut and salt and mix well.
- Add chopped apricots (I cut mine with scissors) and mix again, so they are well distributed and coated in oat flour, which will prevent them from sinking to the bottom of the flapjacks.
Step 3
- Melt the (vegan) butter and golden syrup together in a pot or in a bowl in the microwave.
- Once melted, add it to the oat mixture and stir well to combine. You will notice it is starting to clump together.
Step 4
- Press into your lined brownie pan, then score the bars with a knife.
- Pop in the fridge for a few hours to chill and set.
- Make some icing by mixing icing sugar and water and drizzle (a bit neater than I did) over the flapjacks.
- Cut into squares and enjoy!
📖 Recipe
Apricot & Coconut Flapjacks (no-bake oat bars)
Ingredients
- 225 g oats (porridge or rolled oats)
- 150 g desiccated coconut
- 150 g dried apricots
- 250 g vegan butter
- 4 tablespoons golden syrup (or maple syrup)
- 1 pinch salt
Icing drizzle
- 2 tablespoons icing sugar (also known as confectioner's sugar)
- ¾ teapspoon water
Instructions
- Butter and line your brownie tin (mine is 20 cm x 20 cm or 8 inches x 8 inches). A bit larger or smaller is fine but it needs a bit of depth.
- Add the oats to a blender or food processor and whizz until they are finer.
- Pour the fine oats to a large mixing bowl, then add the coconut and salt and mix well.
- Then add chopped apricots (I cut mine with scissors) and mix again, so they are well distributed and coated in oat flour, which will prevent them from sinking to the bottom.
- Melt the (vegan) butter and golden syrup together in a pot or in a bowl in the microwave.
- Once melted, add it to the oat mixture and stir well to combine. You will notice it is starting to clump together.
- Press into your lined brownie pan, then score the bars with a knife.
- Pop in the fridge for a few hours to chill and set.
- Make some icing by mixing icing sugar and water and drizzle (a bit neater than I did) over the flapjacks. Add the water a little at a time, it is surprising how little you need. If you need a little extra add a drop at a time.
- Cut into squares and enjoy!
Notes
- Smear a little vegan butter or spread all over the inside of the tin to prevent sticking and to hold the non-stick baking paper in place.
- I say to leave them a few hours to set, but they could be set in less than an hour.
- Store these oat bars in the fridge in an airtight container for up to 5 days..
- Pop some baking paper between the layers to prevent the bars sticking together.
Pat says
Oh they look so good and no bake too. You are talking my language. Making these.
Jacqueline Meldrum says
Haha yes, someone said that to me in my Facebook group too today.
Jill says
They look amazing Jaq. I can't wait to try them. Jill x
Jacqueline Meldrum says
I know you will love them and so easy too Jill.
Min says
So delicious! The whole family loved it and there were none left!
Jacqueline Meldrum says
Yay! I am so glad you all enjoyed them.
Sam says
I have everything absolutely everything I need to make them. Heading to the kitchen now.
Jacqueline Meldrum says
It's obviously fate then Sam. You have to make them! I know you'll love them.
Gina Abernathy says
I'm always looking for more ways to use apricot in my desserts. So good!
Jacqueline Meldrum says
Oh well definitely add these to your must-try list. They are so good.
Kushigalu says
These bars look amazingly delicious. Can't wait to try it. Thanks for sharing.
Jacqueline Meldrum says
Thanks, they are rather tasty. I do hope you try them.
Heidy says
I loved that I didn't have to turn on the oven to make these! They had such a wonderful apricot flavor to them.
Jacqueline Meldrum says
Always a good thing to save power or to cut down heat in the kitchen in the summer.
Amanda Wren-Grimwood says
I had no idea that Scottish flapjacks weren't baked, so this is a great idea to save turning the oven on. I love the flavours in this version too.
Jacqueline Meldrum says
It was just the way they were accidentally invented, however later they were baked.
jacquie says
i never knew that about flapjacks not being baked orginally and was disappointed that these aren't baked. i don't care for non-baked oats so do you think it would work to bake these?
thanks.
Jacqueline Meldrum says
It's a different recipe really. I've not baked these so I suggest you pop over to my main blog tinnedtomatoes.com and search flapjacks. There are loads of baked flapjack recipes for you to choose from.
Diana Wintersgill says
Absolutely love these. My husband is not a coconut fan but he enjoyed them also. Can I freeze them?
Today I made these and also the beer bread, tomorrow it’s the sausage casserole …. I’m hooked on your recipes. 👏👏👏
Jacqueline Meldrum says
To be honest I haven't tried freezing them, I would think they would be ok, but can't say for sure. I am so pleased you are enjoying my recipes, that makes me so happy.