Apricot & Coconut Flapjacks (no-bake oat bars)

5 from 9 votes

Traditionally these apricot & coconut flapjacks would be baked, but this modern twist is a soft oat bar that's chilled rather than baked.

Prep Time10

Total Time10

Course: snacks

Cuisine: British, Scottish

Servings: bars

Calories: 228kcal

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!

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.