Sticky Ginger and Cinnamon Flapjack

DessertServes 12

Bank holidays call for baking and you’ll love this sticky ginger and cinnamon flapjack from North Yorkshire based granola company Perfect Provender. Using dates to help make this a beautifully gooey recipe along with maple and coconut oil to help bind the oats, seeds and apricots together, its perfect to pick at throughout the long weekend. For more perfect provender recipes visit their website


Dry Ingredients

250g Oats (we use jumbo)

15g Pumpkin seeds

10g Sunflower seeds

50g Dried apricots

1tsp Cinnamon

1.5tsp Ground ginger

Wet ingredients

100g Coconut oil

50g Dates

1 tbsp Almond butter

75g Maple Syrup


  1. Pre-heat the oven to 120C (180C Fan).
  2. Mix all the dry ingredients in a large bowl
  3. Place the wet ingredients in a pan over a gentle heat and allow the coconut oil to melt and gently simmer for a minute
  4. Remove from the heat and leave to stand for a couple of minutes before using a stick blender to blitz into a paste
  5. Mix the paste with the dry ingredients, stirring until everything is well coated
  6. Place in a lined tin (20cmx20cm) and press down firmly
  7. Place in the oven for 20 minutes or until golden then remove from the oven and allow to cool slightly before cutting into squares
  8. Store in an airtight container once cool…if they even make it into the tin before being devoured!