Chia, Coconut & Cashew Butter Flapjacks

All the Cs in this one! I ALWYAS make flapjacks for my friends who have just had babies as oats are one of the best foods for milk supply. They’re also low GI and slow releasing energy so they are the perfect snack for a new, exhausted mama. These are the original ones I made and this new recipe is just an amended version of that.

I use chia seeds instead of eggs here and it bulks it out a bit, and of course offers plant-based protein. Coconut simply because I lurrrve the taste, and I used my homemade cashew butter to soften and add smoothness and moistness instead of it all being coconut oil – it really gives it a gorgeous flavour and you could use almond butter or any other nut butter.

These are also an awesome choice for baby led weaning.


250g organic rolled oats
15 dates (if they’re big, 20 if they’re smaller)
5 tbsp coconut oil
3 heaped tbsp cashew / almond butter
5 tbsp maple syrup
Handful of desiccated coconut
2 tbsp chia seeds mixed with 8 tbsp water


Preheat the oven to 180 degrees and line a silicone baking tin with baking paper and grease with coconut oil.

Soak your dates for about half an hour in purified water so they soften and once they’re soaking, mix the chia seeds with the water and leave aside to set.

Heat the coconut oil in a pan and add the nut butter and maple until smooth. Then put this in the food processor with the dates and process.

Blend until smooth, then add the oats, coconut and chia mix and blitz a little bit but you still want the oats to be in solid pieces.

Now spoon the mixture into the prepared baking tin and bake for 10-12 minutes. Check it at 10 minutes and see if the top is starting to go golden, if it is, take it out. They need to be moist and not overcooked.

Leave on a cooling rack until completely cool – if you cut them while they are hot they won’t stick together.

Once cool cut into squares and store in an airtight container. Perfect slathered with almond or cashew butter!

Love & health,

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