Coffee and Walnut Flapjacks

I don’t know about you lot, but I’ve found it a right old shocker this week trying to get back into the swing of things after the two week Easter break. So to help us all out I figured this week’s #FlapjackFriday recipe was in dire need of a MASSIVE caffeine injection! Cue my Coffee and Walnut flapjacks recipe – like the Coffee and Walnut cake we all know and love… in flapjack form.

Oh and it only happens to be UK Coffee Week this week as well – honestly it was just meant to be 🙂

(PS – If you want to make this recipe vegan, simply substitute the same quantity of evaporated milk with the plant milk of your choice.)

What’s In Coffee And Walnut Flapjacks?

250g Oats
170g tin of Evaporated Milk
100g Walnuts
75ml Agave Nectar
30ml Coconut Oil
2 tbsp Instant Coffee
Chocolate Coffee Beans (to decorate)

How Do I Make Coffee And Walnut Flapjacks?

Preheat oven to 160ºC.

Mix the instant coffee granules with a small amount of water and stir until dissolved.

Pour this into a saucepan along with the evaporated milk, agave nectar and coconut oil.

Heat gently until the coconut oil has melted and everything has mixed together to make a creamy coffee concoction.

Remove from the heat and stir in the roughly chopped walnut and oats until they are fully coated in the coffee mixture.

Spoon into the holes of a greased individual flapjack tin and bake for 15 minutes.

Leave to cool in the tin, before removing and decorating with the chocolate covered coffee beans.

TOP TIP – These coffee and walnut flapjacks make amazing frothy coffee dunkers – just don’t leave them hanging too long (no one needs floppy flapjacks 😉 )