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 😉 )

Have you got a healthy flapjack recipe that you would like to feature in #FlapjackFriday?

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