Tropical fruit flapjacks

These flapjacks make a great snack for lunchboxes or to serve as morning tea. We used dried pineapple, papaya and mango in this recipe. You could also try chopped dates or figs.

  • 55 mins cooking
  • Makes 21 Item
  • Print


Tropical fruit flapjacks
  • 125 gram unsalted butter, chopped coarsely
  • 1/3 cup (75g) firmly packed light brown sugar
  • 2 tablespoon honey
  • 1 1/2 cup (135g) rolled oats
  • 1/2 cup (75g) self-raising flour
  • 1 1/2 cup (225g) finely chopped dried tropical fruit
  • 1/3 cup (25g) desiccated coconut


Tropical fruit flapjacks
  • 1
    Preheat oven to 160°C/325°F. Grease 20cm x 30cm rectangular pan; line base and long sides with baking paper, extending paper 5cm over sides.
  • 2
    Stir butter, sugar and honey in medium saucepan over low heat until sugar dissolves. Stir in remaining ingredients. Press mixture firmly into pan. Bake about 40 minutes.
  • 3
    Cool slice in pan before cutting.

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