Coconut and Chocolate Flapjacks (GF)

These Coconut and Chocolate Flapjacks are a perfect mid-morning snack. There is chocolate inside the flapjacks as well as drizzled on top, for an extra chocolatey treat. 

A couple of weeks ago, we made a trip to Norway to hike Trolltunga with some friends. Trolltunga, also known as Troll’s Tongue, is a narrow piece of rock that juts out over a beautiful fjord, placing you 700 meters over the water. If you read my last post, you may be wondering if I did this while I was pregnant. Well yes, 11 weeks pregnant and yes, experiencing morning sickness through the hike. My husband also likes to remind me that 200 meters from the top, I just broke down and started crying, not wanting to go any further. I’m glad he convinced me otherwise! It was definitely one of the hardest hikes I’ve done (on par with Half Dome in Yosemite!).

I’m definitely not a pregnant lady who wants to run a marathon while pregnant, or do other amazing feats, but I think the fact that I really was pregnant just hadn’t sunk in yet. Maybe I was in denial about expecting a baby, and all the changes we would have to make. We had planned this vacation before I was pregnant, and it had felt a bit unfair that being pregnant should take it away.

So, we had some back and forth about whether to do the hike. I felt a bit crazy doing it, but I kept thinking we would never make it to Trolltunga after we had a baby. We’d probably be at Disneyland or the zoo instead. Plus, shouldn’t I stay fit during my pregnancy anyway? (And we DEFINITELY wouldn’t be able to do this hike if we were twenty years older after the kid is out of the house!). The thoughts were a bit selfish, I admit, but we decided that it would be safe for the hike as long as we took a few precautions: 1) Jonathan carried everything (thanks, hon!); 2) I drank PLENTY of water; 3) we took many breaks so I didn’t get out of breath (I even wore a snazzy Apple Watch for the occasion), and 4)  I wore proper boots and used a hiking stick.

The hike and the views were stunning, and we are so glad that we did it! We were utterly shocked by how much snow there was still on the trail in late June though. The hike was 22km round trip, and approximately 20km of that hike was covered in snow. It did take us a grand total of 13 hours, and everyone we saw on the trail passed us, including someone hiking in boat shoes and no socks. We were slow, but we made it and had fun!

At the top of Trolltunga, we took a break and had tuna on rye crackers, energy bars, and plenty of dried fruits and nuts. I also brought along some Toasted Trail Mix, which was a pleasant taste of home. But as I was sitting there, I wished I had some of these Coconut and Chocolate Flapjacks with me too!

Coconut and Chocolate Flapjacks (GF)

5 from 3 votes

Print Recipe

Serves: 12 slices

Prep: 10 mins

Cook: 25 mins

Total: 35 mins

These Coconut and Chocolate Flapjacks are a perfect mid-morning snack. There is chocolate inside the flapjacks as well as drizzled on top, for an extra chocolatey treat.

Ingredients

• 7 tablespoons unsalted butter
• 1/4 cup coconut oil
• 1/4 cup runny honey
• 2 tablespoons golden syrup
• 1/4 teaspoon salt
• 1 1/2 cups quick cook oats (porridge oats) (use GF)
• 1 1/4 cups unsweetened shredded coconut (desiccated coconut) - plus extra for sprinkling on top
• 3/4 cups semi-sweet chocolate chips - to add in the flapjacks
• 1/4 cup semi-sweet chocolate chips - to drizzle on top

US Customary - Metric

Instructions

• Preheat oven to 355°F/180°C. Line a 8-inch x 8-inch (20-cm x 20-cm) pan with parchment paper.
• In a medium saucepan on low heat, melt and mix together the butter, coconut oil, honey, golden syrup and salt, stirring constantly. Once everything is melted and mixed together, remove from heat.
• In a large bowl, mix the oats and coconut, until well combined. Slowly pour in the honey mixture, mixing until well combined.
• Gently and quickly stir in the chocolate chips until they are distributed, being careful not to over mix and melt the chocolate chips too much. Some of the chocolate will melt as you mix, but try to be gentle to preserve some pieces of chocolate chips.
• Pour everything into the prepared pan. Using a small sheet of parchment paper, press down on the flapjacks until they are firmly (but not too firm) packed into the pan.
• Bake for 25-30 minutes. Remove from the oven and set aside to cool for 5 minutes.
• Using a small microwave safe bowl, heat the chocolate chips in the microwave for 30-45 seconds, until the chocolate chips are shiny. Continue to microwave at 10 second increments if needed. Stir the chocolate chips and using a fork, then drizzle the melted chocolate on top of the flapjacks.
• Place the flapjacks in a cool area to allow the chocolate on top to harden. You can also place the tray in the refrigerator for about 30 - 45 minutes. Once the chocolate on top has hardened, remove the flapjacks from the pan and cut into 12 even slices.

Course: Oats and Grains, Snack

Special Diet: Gluten Free

Author: The Worktop

Cal : 318

Tried this recipe?If you loved making this recipe I would appreciate it so much if you would give this recipe a star review! I’d love to see it too – snap a picture of your finished dish and share it with me on Instagram using #theworktop and tagging me @theworktop.

Amisa provided me with the Organic Pure Porridge Oats and Raw Health provided me with the Organic Pure Blossom Honey used in this post. The beautiful blue stoneware plate is from Minor Goods.