Four seed flapjacks with sultanas

This recipe is adapted from my feelgood flapjacks recipe. I love the texture of these flapjacks – the delicious mix of seeds with the sultanas makes them really satisfying. Perfect for breakfast on-the-go or a late night snack.



  • 300g rolled oats (about 2.5 cups)
  • 1 banana
  • 120g pitted dates (if you are using dried dates, soak them in warm water for 15-20 minutes beforehand)
  • 100ml coconut oil (over 1/3 cup, melted)
  • 60ml agave/maple syrup (1/4 cup)
  • 80-120ml almond milk or whatever milk you choose (1/3-1/2 cup)
  • 40g chia seeds (1/3 cup)
  • 50g sunflower seeds (1/3 cup)
  • 40g poppy seeds (1/3 cup)
  • 40g pumpkin seeds (1/3 cup)
  • 80-90g sultanas (1/2 cup)


  • Preheat your oven to 180 degrees celsius (170-175 degrees celsius if using a fan oven). Grease an 8-inch square tin with some coconut oil.
  • Place the softened dates, banana, coconut oil, agave/maple syrup and half of the almond milk in a nutribullet and blend until only small pieces of date remain. Set aside.
  • Place the oats with the chia, poppy, sunflower and pumpkin seeds in a large bowl and mix until the ingredients are evenly distributed. Add in the sultanas.
  • Pour the date mixture over the oat and seed mixture and stir with a large spoon to combine. Add in the second half of the milk as required.
  • Add the mixture to the prepared tin and press down firmly until tightly packed.


  • Bake in the centre of the oven for 20-25 minutes or until golden brown.

Enjoy x

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