Flapjack ingredients in food processor

Dry ingredients ready to be blitzed!

I found the Little Grazers website in a moment of panic. My youngest threatened a hunger strike unless she could feed herself. I practically backflipped for joy when my frenzied search for baby-led weaning recipes delivered me the Little Grazers site. It is packed to the rafters of great, healthy bite-sized recipes so it quickly became bit a fail safe resource for me when planning meals.

These flapjacks are my take on Little Grazer’s apricot flapjacks . Mr F was the first one to make these and I can testify they were thoroughly delicious.  The original recipe was a bit too crumbly so I added a little more pineapple juice to mine along with some chunks of 70% dark chocolate and some  pecans. I used coconut oil instead of butter – the pineapple juice and coconut combo is a winner in my book.

Kitchen sink flapjacks


2 cups of oats

1/2 cup of dried apricots

1/4 cup of pecans

1/2 cup of extra virgin coconut oil

1/2 cup of fresh pineapple juice (100% stuff)


  1. Preheat oven to 180c or 350f (gas mark 4).
  2. Grease and line a shallow 20cm square tin.
  3. Rough chop, oats, apricots and pecans in a food processor.
  4. Melt the coconut oil over a low heat and when melted stir in the pineapple juice. Remove from heat.
  5. Add the oats, apricots and chocolate to the melted butter mix and stir thoroughly.
  6. Press the oat mixture into the tray and score into rectangles.
  7. Bake for around 25 mins. Cool before cutting out.