I spend quite a lot of time cooking, baking and trying to create new recipes and I have absolutely loved being able to try and create exciting finger food options for the little guy.

Now, I’ll tell you right away that I would be rubbish on Great British Bake Off because I don’t like baking to time (and because my bakes don’t often look how I first intended!), I much prefer to pour myself a glass of wine, pop something on iplayer and bake or cook leisurely. However, a lot of the time I am trying to make something before the little guy wakes up, or whilst he’s screaming outside the kitchen and rattling the stair gate, so I do also create speedier recipes. It’s definitely a skill to manage to cook a meal for a restless toddler! Don’t you think it would make for excellent viewing to do a version of Great British Bake Off where parents try to cook food on time whilst their toddlers do what toddlers do? Perhaps only parents would find it hilarious, perhaps only me?!

Anyway, in a bid to save some money on my food shop and to bake some delicious goodies, I decided to make some flapjacks this evening and I was so pleased with the result that I thought I’d share the recipe. I try really hard to keep the little guy’s snacks as healthy as possible so I’ve used coconut oil, coconut butter and date syrup. All of which I once sneered at as expensive faddy health foods but have recently come to love.

I would love to know if you enjoy it, and do let me know if you’d be interested in more recipes (particularly baby led weaning ones) as I’d love to share if people would like them!

Also, just a pre-warning, this is a ‘whack it in’, ‘grab a handful’ kind of recipe, I’ll try and do some quantities next time but I often find that the beauty of flapjacks is that you can just add in until you like how it looks!


Coconut Butter
Coconut Oil
Date syrup
Sunflower Seeds
Pumpkin Seeds

1. Melt the coconut butter, coconut oil and date syrup in a pan.
2. Add oats gradually until all are coated.
3. Add a handful of raspberries, and a sprinkle of sunflower and pumpkin seeds.
4. Pop in a baking tin on greaseproof paper and bake in the oven at 180 degrees for 15/20 minutes or until golden brown (my oven is crazy hot so I go for checking the colour/texture!)
5. Take out, leave to cool and enjoy with a cup of tea (or shove in your mouth before your toddler sees!)

They are a little crumbly so perhaps not an out and about snack but my little guy loves picking up the little bits that fall of food and any snack that takes up some time is a winner in my books! I think next time I might add a dash of maple syrup to make them slightly stickier, and I’m sure they’d be delicious with desiccated coconut or some other fruit!


Lovely and pink as they go into the oven!




Categories: BlogRecipes

1 Comment

The Coffee Shop Nomad · June 9, 2020 at 8:45 am

These look lovely! I love the ‘pink’ tinge they have to them from the raspberries – they’d be perfect for my nieces birthday party (she has an obsession with pink things!). Book marked for a later date – thanks for the inspiration! 🙂

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